{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,2]],"date-time":"2026-10-02T09:04:10Z","timestamp":1790931850661,"version":"4.1.0"},"reference-count":27,"publisher":"Wiley","issue":"11","license":[{"start":{"date-parts":[[2017,9,29]],"date-time":"2017-09-29T00:00:00Z","timestamp":1506643200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100003549","name":"Orsz\u00e1gos Tudom\u00e1nyos Kutat\u00e1si Alapprogramok","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100003549","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100002428","name":"Austrian Science Fund","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100002428","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2017,11]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    Physicochemical and functional properties of arabinoxylans (AXs) can be significantly influenced by their isolation method. Finding balanced process conditions that allow optimal extraction yields while preserving AXs functionality is a challenge. The aim of this study was to determine the effect of different chemical solvents with neutral and alkaline pH on the intrinsic properties and extraction yield of AXs isolated from rye bran. Additionally, the application of xylanases and other cell wall degrading enzymes (Pentopan Mono BG, Deltazym XL\u2010VR, Viscoflow BG) to solubilize bound AXs was investigated. Results show that the use of Ca(OH)\n                    <jats:sub>2<\/jats:sub>\n                    for isolation was superior to water and Na\n                    <jats:sub>2<\/jats:sub>\n                    CO\n                    <jats:sub>3<\/jats:sub>\n                    , as it selectively solubilized AXs and delivered isolates with a purity of up to 43.92% AX and a moderate ferulic acid (FA) content (209.35 \u00b1 16.79 mg FA\/100 g AX). Application of xylanases was further able to duplicate these achieved AX yields (7.50 to 9.85g AX\/100 g bran). Additionally, isolates displayed highest ferulic acid contents (445.18 to 616.71 mg FA\/100 g AX) and lowest impurities in comparison to chemical extracted AXs. Rheological characterization of the isolates showed a pronounced shear thinning behavior which fitted well to the power\u2010law model (\n                    <jats:italic>R<\/jats:italic>\n                    <jats:sup>2<\/jats:sup>\n                    &gt; 0.989). Differences in pseudoplasticity of the isolates suggested that structural and chemical properties might have been responsible for this behavior.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.13920","type":"journal-article","created":{"date-parts":[[2017,9,29]],"date-time":"2017-09-29T12:45:56Z","timestamp":1506689156000},"page":"2562-2568","source":"Crossref","is-referenced-by-count":34,"title":["Optimization of Arabinoxylan Isolation from Rye Bran by Adapting Extraction Solvent and Use of Enzymes"],"prefix":"10.1111","volume":"82","author":[{"given":"Denisse","family":"Bender","sequence":"first","affiliation":[{"name":"Dept. of Food Science and Technology BOKU\u2010 Univ. of Natural Resources and Life Sciences  Muthgasse 18 1190 Vienna Austria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Renata","family":"Nemeth","sequence":"additional","affiliation":[{"name":"Dept. of Applied Biotechnology and Food Science Budapest Univ. of Technology and Economics  M\u00fcegyetem rkp.3 1111 Budapest Hungary"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Michaela","family":"Wimmer","sequence":"additional","affiliation":[{"name":"Dept. of Food Science and Technology BOKU\u2010 Univ. of Natural Resources and Life Sciences  Muthgasse 18 1190 Vienna Austria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sylvia","family":"G\u00f6tschhofer","sequence":"additional","affiliation":[{"name":"Dept. of Food Science and Technology BOKU\u2010 Univ. of Natural Resources and Life Sciences  Muthgasse 18 1190 Vienna Austria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Matilde","family":"Biolchi","sequence":"additional","affiliation":[{"name":"Dept. of Food and Nutritional Sciences Univ. degli Studi di Milano  Via Celoria 2 20133 Milano Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kitti","family":"T\u00f6r\u00f6k","sequence":"additional","affiliation":[{"name":"Dept. of Applied Biotechnology and Food Science Budapest Univ. of Technology and Economics  M\u00fcegyetem rkp.3 1111 Budapest Hungary"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sandor","family":"T\u00f6m\u00f6sk\u00f6zi","sequence":"additional","affiliation":[{"name":"Dept. of Applied Biotechnology and Food Science Budapest Univ. of Technology and Economics  M\u00fcegyetem rkp.3 1111 Budapest Hungary"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6702-7158","authenticated-orcid":false,"given":"Stefano","family":"D'Amico","sequence":"additional","affiliation":[{"name":"Dept. of Food Science and Technology BOKU\u2010 Univ. of Natural Resources and Life Sciences  Muthgasse 18 1190 Vienna Austria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Regine","family":"Schoenlechner","sequence":"additional","affiliation":[{"name":"Dept. of Food Science and Technology BOKU\u2010 Univ. of Natural Resources and Life Sciences  Muthgasse 18 1190 Vienna Austria"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2017,9,29]]},"reference":[{"key":"e_1_2_7_2_1","volume-title":"Determination of moisture content of cereals and cereal products (Practical Method)","author":"ICC","year":"1976"},{"key":"e_1_2_7_3_1","volume-title":"Determination of crude protein in grain and grain products for food and feed by the Dumas Combustion Principle","author":"ICC","year":"2000"},{"key":"e_1_2_7_4_1","volume-title":"Approved methods of the american association of cereal chemists","author":"AACC","year":"2000"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1186\/s40538-017-0096-6"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.1006\/jcrs.1996.0024"},{"key":"e_1_2_7_7_1","first-page":"96","article-title":"The possible role of wheat and rye phenolics on functional properties of pentosans in dough","volume":"16","author":"Brenna O","year":"1992","journal-title":"Bulletin de Liaison\u2010 Groupe Polyphenols"},{"key":"e_1_2_7_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2014.05.009"},{"key":"e_1_2_7_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2013.04.007"},{"key":"e_1_2_7_10_1","volume-title":"Codex Standard for Foods for Special Dietary Use for Persons Intolerant to Gluten. Codex stan 118\u20131979","author":"Codex Alimentarius IFS","year":"2008"},{"key":"e_1_2_7_11_1","doi-asserted-by":"publisher","DOI":"10.1006\/jcrs.2000.0354"},{"key":"e_1_2_7_12_1","doi-asserted-by":"publisher","DOI":"10.1006\/jcrs.2001.0392"},{"key":"e_1_2_7_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.biortech.2014.09.139"},{"key":"e_1_2_7_14_1","first-page":"177","volume-title":"Quantification of arabinoxylans and their degree of branching using gas chromatography","author":"Gebruers K","year":"2009"},{"key":"e_1_2_7_15_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-005-1154-z"},{"issue":"2","key":"e_1_2_7_16_1","first-page":"145","article-title":"Physical properties of water\u2010soluble pentosans from different wheat varieties","volume":"68","author":"Izydorczyk M","year":"1991","journal-title":"Cereal Chem"},{"key":"e_1_2_7_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/0144-8617(95)00077-1"},{"key":"e_1_2_7_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2015.01.012"},{"key":"e_1_2_7_19_1","doi-asserted-by":"publisher","DOI":"10.1002\/(SICI)1521-379X(199904)51:4<120::AID-STAR120>3.0.CO;2-A"},{"key":"e_1_2_7_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2013.08.010"},{"key":"e_1_2_7_21_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf051437z"},{"key":"e_1_2_7_22_1","first-page":"251","volume-title":"Sustainable degradation of lignocellulosic biomass \u2010 techniques, applications and commercialization","author":"Motta FL","year":"2013"},{"key":"e_1_2_7_23_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1432-1033.1991.tb16404.x"},{"key":"e_1_2_7_24_1","doi-asserted-by":"publisher","DOI":"10.1006\/jcrs.1995.0030"},{"key":"e_1_2_7_25_1","doi-asserted-by":"publisher","DOI":"10.1006\/jcrs.1996.0032"},{"key":"e_1_2_7_26_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf500249w"},{"key":"e_1_2_7_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2014.05.068"},{"key":"e_1_2_7_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2010.03.040"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1111%2F1750-3841.13920","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.13920","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T14:48:23Z","timestamp":1762181303000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.13920"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2017,9,29]]},"references-count":27,"journal-issue":{"issue":"11","published-print":{"date-parts":[[2017,11]]}},"alternative-id":["10.1111\/1750-3841.13920"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.13920","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2017,9,29]]}}}