Optimization of Arabinoxylan Isolation from Rye Bran by Adapting Extraction Solvent and Use of Enzymes

Journal of Food Science

Volumn 82, Issue 11, 2017, Pages 2562-2568

  Bender, Denisse ^a   Nemeth, Renata ^b   Wimmer, Michaela ^a   Götschhofer, Sylvia ^a   Biolchi, Matilde ^c   Török, Kitti ^b   Tömösközi, Sandor ^b   D'Amico, Stefano ^a   Schoenlechner, Regine ^a  

^a UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

^b BUDAPEST UNIVERSITY OF TECHNOLOGY AND ECONOMICS   (Hungary)

^c UNIVERSITY OF MILAN   (Italy)

Author keywords

arabinoxylan; chemical extraction; enzymatic extraction; rye bran; xylanases

Indexed keywords

ARABINOXYLAN; COUMARIC ACID; ENDO 1,4 BETA XYLANASE; FERULIC ACID; SOLVENT; XYLAN;

CHEMISTRY; ISOLATION AND PURIFICATION; PH; PLANT SEED; SECALE;

COUMARIC ACIDS; ENDO-1,4-BETA XYLANASES; HYDROGEN-ION CONCENTRATION; SECALE; SEEDS; SOLVENTS; XYLANS;

EID: 85030481602     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13920     Document Type: Article

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