Antiglycemic Effect of Water Extractable Arabinoxylan from Wheat Aleurone and Bran
Table 1
Chemical composition and characteristics of water extractable arabinoxylan from wheat aleurone (WA) and wheat bran (WB).
Wheat aleurone
Wheat bran
WA-f50
WA-f75
WB-f50
WB-f75
Total carbohydrate content (% w/w)
76.0 ± 0.6
85.7 ± 1.0
54.6 ± 0.5
81.6 ± 1.3
Protein content (% w/w)
8.7 ± 0.2
8.6 ± 0.2
16.9 ± 0.3
11.3 ± 0.3
Beta glucan content (% w/w)
0.4
0.7
12.5
15.7
Arabinoxylan content (% w/w)
74.0
83.9
41.5
66.6
Arabinose to xylose ratio
0.58
0.44
0.85
0.56
Total ferulic acid content
26.01 ± 0.40
6.53 ± 0.20
16.78 ± 0.35
4.34 ± 0.11
Uronic acid content (%)
0.04 ± 0.0
0.05 ± 0.0
0.08 ± 0.0
0.10 ± 0.0
Average molecular weight (kDa)
551.0
677.0
643.0
468.0
Patten of substitution
Unsub- Xylp (%)
61
70
45.1
63.8
Mono-Xylp at C (O)-2 (%)
3.2
0.2
1.4
0.1
Mono-Xylp at C (O)-3 (%)
16.8
15.9
23.4
16.4
Total mono-Xylp (%)
20.1
16.1
24.8
16.5
Di-Xylp (%)
19.0
14.0
30.1
19.8
Values presented as mean ± standard deviation (). Un-Xylp: unsubstituted xylose residues, mono-Xylp: monosubstituted xylose residue,di-Xylp: O-2 and O-3 disubstituted xylose residues.WA-f50 and WA-f75: water-extractable fractions from WA obtained at 50 and 75% ammonium sulphate saturation, respectively. WB-f50 and WB-f75: water-extractable from WB obtained at 50 and 75% ammonium sulphate saturation, respectively.
