Effect of Differently Extracted Arabinoxylan on Gluten-Free Sourdough-Bread Properties

Table 1

Physicochemical properties of differently extracted AXs and their respective extraction yield¹.

AX extraction	Yield^2 (%)	Ferulic acid (mg/100 g AX)	AX purity (%)	A/X ratio	WHC (g H2O/g AX)	Glucose (%)	IDF (%)	Protein (%)
Two-step extractions^3
WEAX	2.92	356.01 ± 52.82^d	38.57 ± 0.8^c	0.48	2.24 ± 0.00^b	22.46 ± 0.54^d	2.46 ± 0.07^a	10.99 ± 0.86^a
NEAX	3.85	259.15 ± 34.59^c	41.80 ± 0.18^d	0.53	6.52 ± 0.06^c	25.98 ± 1.00^e	5.40 ± 0.30^b	12.46 ± 0.17^b
CEAX	4.71	254.89 ± 2.83^c	63.82 ± 0.42^e	0.57	1.64 ± 0.12^a	10.29 ± 0.12 ^a	2.32 ± 0.00^a	11.37 ± 0.00^a
PEAX	2.69	25.90 ± 1.20^a	37.89 ± 2.44^c	0.49	11.84 ± 0.17^d	14.38 ± 0.03^b	17.80 ± 1.22^e	13.14 ± 0.13^b
Successive extractions
WPEAX	1.17	177.78 ± 4.25^b	33.82 ± 0.38^b	0.61	6.62 ± 0.21^c	17.47 ± 0.10^c	7.74 ± 0.84^c	20.43 ± 0.00^c
CPEAX	2.02	32.10 ± 2.57^a	22.76 ± 0.02^a	0.61	16.07 ± 0.01^e	9.50 ± 0.01^a	11.63 ± 0.09^d	10.83 ± 0.09^a

WHC: water-holding capacity; IDF: insoluble dietary fiber; WEAX: water-extracted AX; NEAX: Na₂CO₃-extracted AX; CEAX: Ca(OH)₂-extracted AX; PEAX: Pentopan Mono BG-extracted AX using the rye bran residue after Ca(OH)₂ extraction; WPEAX: water and Pentopan Mono BG-extracted AX; CPEAX: Ca(OH)₂ and Pentopan Mono BG-extracted AX. ¹Mean value of triplicate determinations ± standard deviation. Values associated with different lowercase letters in the same column denote significant differences (). ²Yield is expressed as g AX/100 g rye bran. ³WEAX, NEAX, and CEAX extractions as reported by Bender et al. [3, 9].