Food and Fermentation Industries >

2026 , Vol. 52 >Issue 4: 19 - 27

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043317

Effect of steam explosion pretreatment on structure and antioxidant activity of arabinoxylan from rice bran

  • LI Yuanyuan ,
  • LI Yanmei ,
  • WANG Wan ,
  • KANG Ji ,
  • GUO Qingbin ,
  • WANG Changlu
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  • 1(College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China)
    2(State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China)

Received date: 2025-05-16

  Revised date: 2025-07-17

  Online published: 2026-03-17

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Abstract

The effects of pretreatment with varying steam explosion (SE) pressures on the physicochemical properties, molecular structure, functional characteristics, and antioxidant activity of rice bran arabinoxylan (RAX) were systematically investigated.A constitutive relationship was established based on SE pressure as the variable.SE pretreatment significantly increased the RAX yield by 1.8-fold while markedly reducing its molecular weight from 63.1 to 9.6 kDa, with the degree of reduction positively correlated with SE pressure.Furthermore, SE altered the branching degree of RAX.At a lower pressure (0.8 MPa), SE primarily targeted the α-L-Araf residues on the side chains, whereas at a higher pressure (1.2 MPa), the main site of action shifted to the 4-Xylp units of the backbone.SE pretreatment also significantly improved RAX solubility (P<0.05) and decreased its apparent viscosity as pressure increased.Frequency sweep analysis indicated that both RAX and RAX0.8 exhibited gel-forming potential, with RAX0.8 demonstrating superior gel performance.Additionally, the hydroxyl radical scavenging activity of RAX0.8 and RAX1.2 was enhanced compared with untreated RAX.These findings offer a technical foundation for the high-value utilization of rice processing by-products and the development of RAX with targeted nutritional functions.

Key words： rice bran; steam explosion; arabinoxylan; structural characterization; rheological properties; antioxidant activity

Cite this article

LI Yuanyuan , LI Yanmei , WANG Wan , KANG Ji , GUO Qingbin , WANG Changlu . Effect of steam explosion pretreatment on structure and antioxidant activity of arabinoxylan from rice bran[J]. Food and Fermentation Industries, 2026 , 52(4) : 19 -27 . DOI: 10.13995/j.cnki.11-1802/ts.043317

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