Academic Journal
Characterization and mechanism probe of enzymatic extraction and thiolation modification of wheat bran arabinoxylan.
| Title: | Characterization and mechanism probe of enzymatic extraction and thiolation modification of wheat bran arabinoxylan. |
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| Authors: | Jin C; National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China., Zhu L; National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Shandong Key Laboratory of Food Resources and Healthy, Shandong 256600, China. Electronic address: zhuling@jiangnan.edu.cn., Tang J; National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China., Xiao Y; National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China., Wan J; National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China., Zhang H; National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Shandong Key Laboratory of Food Resources and Healthy, Shandong 256600, China. Electronic address: zhanghui@jiangnan.edu.cn. |
| Source: | Food research international (Ottawa, Ont.) [Food Res Int] 2026 Aug 31; Vol. 238, pp. 119424. Date of Electronic Publication: 2026 May 10. |
| Publication Type: | Journal Article |
| Language: | English |
| Journal Info: | Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE |
| Imprint Name(s): | Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992- |
| MeSH Terms: | Xylans*/chemistry , Xylans*/isolation & purification , Sulfhydryl Compounds*/chemistry , Dietary Fiber*/analysis, Antioxidants/analysis ; Antioxidants/chemistry ; Hydrophobic and Hydrophilic Interactions ; Spectroscopy, Fourier Transform Infrared |
| Abstract: | This study successfully extracted arabinoxylan (AX) from wheat bran employing enzymatic and graded alcohol precipitation methods, and subsequently thiolated via an amidation grafting reaction with cysteine. AX extracted from extruded wheat bran by 80% (v/v) ethanol precipitation (E-AX (Copyright © 2026. Published by Elsevier Ltd.) |
| Competing Interests: | Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. |
| Contributed Indexing: | Keywords: Adhesion properties; Antioxidant activity; Molecular configuration; Thiolated modification; Wheat bran arabinoxylan (WBAX) |
| Substance Nomenclature: | 0 (Xylans) 9040-27-1 (arabinoxylan) 0 (Sulfhydryl Compounds) 0 (Dietary Fiber) 0 (Antioxidants) |
| Entry Date(s): | Date Created: 20260529 Date Completed: 20260717 Latest Revision: 20260717 |
| Update Code: | 20260717 |
| DOI: | 10.1016/j.foodres.2026.119424 |
| PMID: | 42215092 |
| Database: | MEDLINE |
| ISSN: | 1873-7145 |
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| DOI: | 10.1016/j.foodres.2026.119424 |