Effect of Wet Fractionation Conditions and Pulsed Electric Field on Arabinoxylan and Protein Recovery from Maize.

ABSTRACT: Maize wet fractionation by-products are primarily used as feed but offer potential for food applications. Arabinoxylans (AXs) and proteins are particularly valuable due to their network-forming properties, which depend on their molecular structure. This study assessed the effect of the steeping conditions (acid type and pH variation) combined with a pulsed electric field (PEF) as a strategy for recovering these polymers, while also evaluating their effect on the recovery yield, fraction composition, and key AX characteristics. The physical properties were studied in selected fractions to investigate the process-induced structural changes. Lactic acid and hydrochloric acid (pH 2.5) were most effective in enhancing AX and protein recovery in fiber-rich (FF) and protein-rich (PF) fractions, r

SUBMITTER: Sukop U 

PROVIDER: S-EPMC11898790 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature