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Structural modification of rice bran arabinoxylan by extrusion improves digestion susceptibility and microbial fermentability
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DOI：10.1016/j.foodhyd.2026.113194.png)
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Abstract
En 中文
• Extrusion disrupted rice bran matrix, enhancing arabinoxylan accessibility to gastrointestinal digestion. • The core arabinoxylan backbone structure remained largely preserved after extrusion. • Gastrointestinal digestion preferentially reduced glucose-associated fractions in rice bran arabinoxylan. • Structural modification of arabinoxylan promoted SCFA production during late fermentation (12–24 h).
Keywords:
Rice bran
Arabinoxylan
Digestion susceptibility
Fermentability
Short chain fatty acid
Gut microbiota
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