@article{DENG2023, 
author = {Fenghong DENG and Xiuting HU and Shunjing LUO and Chengmei LIU},
title = {Research Progress on Preparation, Characterization and Structure-Activity Relationship of Feruloylated Arabinoxylan Oligosaccharides},
year = {2023},
journal = {Food Science},
volume = {44},
number = {21},
pages = {303-311},
keywords = {feruloylated arabinoxylan oligosaccharides, preparation method, characterization, structure-activity relationship},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20221103-027},
doi = {10.7506/spkx1002-6630-20221103-027},
abstract = {In China, a large amount of cereal bran is produced as by-product of cereal processing each year, which is rich in phenolic acids and non-digestible polysaccharides. However, the added value of cereal bran is low due to its low utilization rate. In recent years, feruloylated arabinoxylan oligosaccharides (F-AXOs) have been prepared from cereal bran. F-AXOs are functional oligosaccharides which have been identified as having dual physiological activities of ferulic acid and oligosaccharide, such as antioxidant and probiotic properties, making F-AXOs have broad application prospects. This review summarizes the methods used for the preparation and characterization of F-AXOs from cereal bran and the current knowledge about their structures. Finally, this review focuses on the relationship between the structures and biological activities of F-AXOs and describes the application of F-AXOs in the food industry. This review is expected to provide theoretical guidance for the preparation and application of F-AXOs.}
}