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

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

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 cond...

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Bibliographic Details
Main Authors: Ulrich Sukop, Katharina Hoefler, Denisse Bender, Stefano D’Amico, Mario Jekle, Regine Schoenlechner, Konrad J. Domig
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Foods
Subjects:
corn
cereal processing
steeping
hemicellulose
functional properties
wet-milling
Online Access:https://www.mdpi.com/2304-8158/14/5/760
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