The water and alkali extractable hemicellulose-B (Hemi-B) isolated from the brans of five rice (Oryza sativa L.) varieties (PB-2, PR-123, PB-5, PR-124 and PR-115) were characterized by determining their sugar composition and protein content. Rice brans from all rice varieties are rich in protein (12.06 to 13.53%). But the water extractable Hemi-B fractions exhibited higher protein content (5.44 to 12.88%) than the alkali extractable Hemi-B (2.95 to 6.49%) fraction of all rice varieties. Sugar composition of Hemi-B fractions determined by high-performance anion exchange chromatography with pulsed amperometric detector showed a typical arabinoxylan structure containing arabinose and xylose as main sugars with the small amount of rhamnose, galactose, glucose, galacturonic acid and glucuronic acid. The study of physico-chemical properties of the flour from all rice varieties showed that the flour from PR-123 and PR-124 varieties had higher water absorption index, oil absorption activity and emulsification activity than the other three varieties indicating their potential for utilization in preparation of gluten free muffins.

Characterization of hemicellulose-B from rice brans and study of their flour properties

ACS Fall 2021

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