Optimisation of ultrasound-assisted enzymatic extraction of arabinoxylan from wheat bran

Food Chemistry

Volumn 150, Issue , 2014, Pages 482-488

  Wang, Jing ^a   Sun, Baoguo ^a   Liu, Yingli ^a   Zhang, Huijuan ^a  

^a BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

Author keywords

Arabinoxylan; Central composite rotatable design; Enzymatic extraction; Ultrasound; Wheat bran

Indexed keywords

ULTRASONICS;

ARABINOXYLANS; CENTRAL COMPOSITE ROTATABLE DESIGN; ENZYMATIC EXTRACTION; EXTRACTION TEMPERATURES; OPTIMUM EXTRACTION CONDITIONS; RAW MATERIAL CONCENTRATION; RESPONSE SURFACE METHODOLOGY; WHEAT BRAN;

EXTRACTION;

ACETIC ACID DERIVATIVE; ALDITOL; ARABINOSE; ARABINOXYLAN; ESTER; GALACTOSE; GLUCOSE; LIGNIN; MANNOSE; MONOSACCHARIDE; PETROLEUM; STARCH; TRIFLUOROACETIC ACID; XYLOSE;

ARTICLE; ASPERGILLUS NIGER; CHEMICAL COMPOSITION; GAS CHROMATOGRAPHY; HYDROLYSIS; INDEPENDENT VARIABLE; PREDICTION; PROCESS OPTIMIZATION; RESPONSE SURFACE METHOD; ULTRASOUND; WHEAT BRAN;

TRITICUM AESTIVUM;

ARABINOXYLAN; CENTRAL COMPOSITE ROTATABLE DESIGN; ENZYMATIC EXTRACTION; ULTRASOUND; WHEAT BRAN;

ANALYTIC SAMPLE PREPARATION METHODS; BACILLUS SUBTILIS; BACTERIAL PROTEINS; DIETARY FIBER; ENDO-1,4-BETA XYLANASES; HYDROLYSIS; PLANT EXTRACTS; TRITICUM; ULTRASONICS; XYLANS;

EID: 84889644668     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.10.121     Document Type: Article

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