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Changes in the arabinoxylan fraction of wheat grain during 1 alcohol production

Kosik, O., Powers, S. J., Chatzifragkou, A. ORCID:, Prabhakumari, P. C., Charalampopoulos, D. ORCID:, Hess, L., Brosnan, J., Shewry, P. R. and Lovegrove, A. (2017) Changes in the arabinoxylan fraction of wheat grain during 1 alcohol production. Food Chemistry, 221. pp. 1754-1762. ISSN 0308-8146

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To link to this item DOI: 10.1016/j.foodchem.2016.10.109


Laboratory produced DDGS samples were compared with commercial samples from a distillery and a biofuel plant. Changes in structure, solubility and content of arabinoxylan (AX) was determined. The distillation process results in a relative increase of AX content compared to the starting material. The heating and drying processes involved in the production of DDGS lead to an increased solubility and viscosity of water-extractable AX. Production of DDGS results in structural changes to the AX. There is a decrease in 2-and 3-linked arabinose oligosaccharides, that contributes to around a 50% reduction in arabinosylation in DDGS compared with the starting grains. The current study shows that laboratory-scale DDGS provide an accurate representation of the commercial scale and that the AX composition of DDGS is consistently uniform irrespective of starting material. The uniformity of DDGS and thin stillage makes them a good potential source of AX for production of prebiotics or other novel products.

Item Type:Article
Divisions:Life Sciences > School of Agriculture, Policy and Development > Department of Crop Science
Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:67774


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