title: Changes in the arabinoxylan fraction of wheat grain during alcohol production.
abstract: Laboratory produced DDGS samples were compared with commercial samples from a distillery and a biofuel plant. Changes in structure, solubility and content of arabinoxylan (AX) was determined. The distillation process results in a relative increase of AX content compared to the starting material. The heating and drying processes involved in the production of DDGS lead to an increased solubility and viscosity of water-extractable AX. Production of DDGS results in structural changes to the AX. There is a decrease in 2- and 3-linked arabinose oligosaccharides, that contributes to around a 50% reduction in arabinosylation in DDGS compared with the starting grains. The current study shows that laboratory-scale DDGS provide an accurate representation of the commercial scale and that the AX composition of DDGS is consistently uniform irrespective of starting material. The uniformity of DDGS and thin stillage makes them a good potential source of AX for production of prebiotics or other novel products.
authors.affiliation: Department of Plant Biology and Crop Science, Rothamsted Research, Harpenden AL5 2JQ, Hertfordshire, UK. Electronic address: ondrej.kosik@rothamsted.ac.uk.
authors.forename: Ondrej
authors.initials: O
authors.lastname: Kosik
authors.affiliation: Department of Computational and System Biology, Rothamsted Research, Harpenden AL5 2JQ, Hertfordshire, UK. Electronic address: stephen.powers@rothamsted.ac.uk.
authors.forename: Stephen J
authors.initials: SJ
authors.lastname: Powers
authors.affiliation: Department of Food and Nutritional Sciences, University of Reading, Whiteknights, PO Box 226, Reading RG6 6AP, UK. Electronic address: a.chatzifragkou@reading.ac.uk.
authors.forename: Afroditi
authors.initials: A
authors.lastname: Chatzifragkou
authors.affiliation: Department of Food and Nutritional Sciences, University of Reading, Whiteknights, PO Box 226, Reading RG6 6AP, UK. Electronic address: parvathychandran86@gmail.com.
authors.forename: Parvathy Chandran
authors.initials: PC
authors.lastname: Prabhakumari
authors.affiliation: Department of Food and Nutritional Sciences, University of Reading, Whiteknights, PO Box 226, Reading RG6 6AP, UK. Electronic address: d.charalampopoulos@reading.ac.uk.
authors.forename: Dimitris
authors.initials: D
authors.lastname: Charalampopoulos
authors.affiliation: The Scotch Whisky Research Institute, Research Avenue North, Riccarton, Edinburgh EH14 4AP, UK. Electronic address: linde.hess@swri.co.uk.
authors.forename: Linde
authors.initials: L
authors.lastname: Hess
authors.affiliation: The Scotch Whisky Research Institute, Research Avenue North, Riccarton, Edinburgh EH14 4AP, UK. Electronic address: james.brosnan@swri.co.uk.
authors.forename: James
authors.initials: J
authors.lastname: Brosnan
authors.affiliation: Department of Plant Biology and Crop Science, Rothamsted Research, Harpenden AL5 2JQ, Hertfordshire, UK. Electronic address: peter.shewry@rothamsted.ac.uk.
authors.forename: Peter R
authors.initials: PR
authors.lastname: Shewry
authors.affiliation: Department of Plant Biology and Crop Science, Rothamsted Research, Harpenden AL5 2JQ, Hertfordshire, UK. Electronic address: alison.lovegrove@rothamsted.ac.uk.
authors.forename: Alison
authors.initials: A
authors.lastname: Lovegrove
mesh_terms: D000438:Alcohols / Q000138:chemical synthesis*; D001089:Arabinose / Q000032:analysis; D003890:Desiccation / Q000379:methods; D057168:Distillation; D002523:Edible Grain / Q000737:chemistry*; D009844:Oligosaccharides / Q000032:analysis; D012995:Solubility; D014908:Triticum / Q000737:chemistry*; D014783:Viscosity; D014990:Xylans / Q000032:analysis*
chemical_list: D000438:Alcohols; D009844:Oligosaccharides; D014990:Xylans; C085118:arabinoxylan; D001089:Arabinose
keywords: AX, arabinoxylan; DDGS, distillers dried grains with solubles; Dietary fibre; Solubility; Viscosity