A cascade process for the sequential recovery of proteins and feruloylated arabinoxylan from wheat bran is proposed, involving a protein isolation step, enzymatic destarching and subcritical water extraction. The protein isolation step combining lactic acid fermentation and cold alkaline extraction reduced the recalcitrance of wheat bran, thus improving the total yields of the subsequent subcritical water extraction. The time evolution of subcritical water extraction of feruloylated arabinoxylan was compared at two temperatures (160 °C and 180 °C). Longer residence times enhanced the purity of target feruloylated arabinoxylans, whereas higher temperatures resulted in faster extraction at the expense of significant molar mass reduction. The radical scavenging activity of the extracted feruloylated arabinoxylans was preserved after the initial protein isolation step. This study opens new possibilities for the cascade valorization of wheat bran into enriched protein and non-starch polysaccharide fractions, which show potential to be used as functional food ingredients.

提出了一种从麦麸中依次回收蛋白质和阿魏酸阿拉伯木聚糖的级联方法，该方法涉及蛋白质分离步骤，酶促脱淀粉和亚临界水提取。结合了乳酸发酵和冷碱提取的蛋白质分离步骤降低了麦麸的顽固性，从而提高了随后亚临界水提取的总产量。在两个温度（160°C和180°C）下比较了亚临界水萃取阿魏酸阿拉伯木聚糖的时间演变。更长的停留时间提高了目标阿魏酸酯化阿拉伯木聚糖的纯度，而更高的温度导致了更快的萃取，但摩尔质量明显降低。在最初的蛋白质分离步骤后，保留了提取的阿魏酸阿拉伯木聚糖的自由基清除活性。这项研究为将麦麸级联化为丰富的蛋白质和非淀粉多糖部分开辟了新的可能性，这显示出有潜力用作功能性食品成分。