Characterization of Water Extractable Arabinoxylans from a Spring Wheat Flour: Rheological Properties and Microstructure

Morales-Ortega, Adriana; Carvajal-Millán, Elizabeth; López‐Franco, Yolanda L.; Rascón‐Chu, Agustín; Lizardi‐Mendoza, Jaime; Torres-Chávez, Patricia Isabel; Campa-Mada, Alma C.

doi:10.3390/molecules18078417

Cited by 51 publications

(58 citation statements)

References 26 publications

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“…Nevertheless, the AX yields found in the present study were smaller than those previously reported [21], which could be related to the maize varieties used in each investigation. The yield found in this study is similar to reported by other sources of AX as wheat flour (0.5 %) [16]. In spite of low yield values, recuperation of AX from wastewater could be an advantage for future industrial applications of this polysaccharide.…”

Section: Extraction and Characterization Of Ax1 And Ax2supporting

confidence: 88%

“…Phenolic compounds and proteins have specific absorption bands in the 1500 -1,700 cm -1 [23]. The region from 3500-1800 cm -1 is the fingerprint region of polysaccharides, with two bands (3,400 cm -1 corresponding to stretching of the OH groups and 2,900 cm -1 corresponding to the CH 2 groups) [16,25]. These results suggest that nixtamalization conditions used in the present study do not affect the structural features of AX.…”

Section: Extraction and Characterization Of Ax1 And Ax2mentioning

confidence: 46%

“…The spectra were similar for both AX samples indicating a similar chemical structure characteristic of AX from maize and other sources [16,17]. The region of 1200-850 cm -1 is typical of AX [17,22,23].…”

Section: Extraction and Characterization Of Ax1 And Ax2mentioning

confidence: 67%

“…The region of 1200-850 cm -1 is typical of AX [17,22,23]. The maximum absorption band (~1035 cm -1 ) could be assigned to C-OH bending with signals at 1,070 and 898 cm -1 that were related to the antisymmetric C-O-C stretching mode of the glycosidic bond and β(1-4) linkages between the xylose units [16,17,24]. Phenolic compounds and proteins have specific absorption bands in the 1500 -1,700 cm -1 [23].…”

Section: Extraction and Characterization Of Ax1 And Ax2mentioning

confidence: 94%

“…A blank KBr disk was used as background. The spectra were measured in absorbance mode from 400-4000 cm -1 resolution [16].…”

Section: Fourier Transform Infra-red (Ft-ir) Spectroscopymentioning

confidence: 99%

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Gelation of Arabinoxylans from Maize Wastewater — Effect of Alkaline Hydrolysis Conditions on the Gel Rheology and Microstructure

Paz-Samaniego¹,

Carvajal–Millán²,

Bojorquez³

et al. 2015

Wastewater Treatment Engineering

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The purpose of this research was to extract arabinoxylans (AX) from maize wastewater generated under different maize nixtamalization conditions and to investigate the polysaccharide gelling capability, as well as the rheological and microstructural characteristics of the gels formed. The nixtamalization conditions were 1.5 hours of cooking and 24 hours of alkaline hydrolysis (AX1) or 30 minutes cooking and 4 hours of alkaline hydrolysis (AX2). AX1 and AX2 presented yield values of 0.9% and 0.5% (w/v), respectively. Both AX samples presented similar molecular identity (Fourier Transform Infra-Red) and molecular weight distribution but different ferulic acid (FA) content. AX1 and AX2 presented gelling capability under laccase exposure. The kinetics of gelation of both AX samples was rheologically monitored by small amplitude oscillatory shear. The gelation profiles followed a characteristic kinetics with an initial increase in the storage modulus (G') and loss modulus (G") followed by a plateau region for both gels. AX1 presented higher G' than AX2. In scanning electron microscopy (SEM) images, both gels present an irregular honeycomb microstructure. The lower FA content in AX2 form gels presenting minor elasticity values and a more fragmented microstructure. These results indicate that nixtamalization process conditions can modify the characteristics of AX gels.

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Section: Extraction and Characterization Of Ax1 And Ax2supporting

confidence: 88%

Section: Extraction and Characterization Of Ax1 And Ax2mentioning

confidence: 46%

Section: Extraction and Characterization Of Ax1 And Ax2mentioning

confidence: 67%

Section: Extraction and Characterization Of Ax1 And Ax2mentioning

confidence: 94%

“…A blank KBr disk was used as background. The spectra were measured in absorbance mode from 400-4000 cm -1 resolution [16].…”

Section: Fourier Transform Infra-red (Ft-ir) Spectroscopymentioning

confidence: 99%

See 3 more Smart Citations

Gelation of Arabinoxylans from Maize Wastewater — Effect of Alkaline Hydrolysis Conditions on the Gel Rheology and Microstructure

Paz-Samaniego¹,

Carvajal–Millán²,

Bojorquez³

et al. 2015

Wastewater Treatment Engineering

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Electrospray‐assisted fabrication of core‐shell arabinoxylan gel particles for insulin and probiotics entrapment

Paz-Samaniego

Rascón‐Chu²,

Brown

et al. 2018

J of Applied Polymer Sci

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This work presents the fabrication and characterization of electro-sprayed core-shell particles that were composed of maize bran arabinoxylans (MBAX) with insulin in the core, and maize wastewater arabinoxylans (MWAX) with Bifidobacterium in the shell. Two concentrations of MBAX (3% and 6% w/v) and MWAX (6% and 10% w/v) were evaluated. The particles fabricated with MBAX at 6% (w/v) in the core and MWAX at 10% (w/v) in the shell were more stable, presented spherical shape and no aggregation being therefore selected to be loaded with insulin and probiotics. These particles presented a size of 2.9 mm. Scanning electron microscopy analysis of the particle cross section revealed the presence of both, a smooth (shell) and a porous (core) microstructure. Confocal laser scanning microscopy confirmed the core-shell structure of the particles and the viability of the probiotic entrapped. Gastrointestinal simulation strongly suggests that these particles are not degraded in the stomach and small intestine and that 76% of the carried insulin is released in colon. These results indicate that insulin and Bifidobacterium encapsulation by tetraaxial electro spraying can be a feasible and adequate technique to produce arabinoxylan capsules containing both insulin and probiotics. V C 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018, 135, 46411.

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Partial removal of protein associated with arabinoxylans: Impact on the viscoelasticity, crosslinking content, and microstructure of the gels formed

Méndez-Encinas

Carvajal-Millán

Yadav

et al. 2018

J of Applied Polymer Sci

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Arabinoxylans (AX) treated with protease and dialyzed (AXP) or only dialyzed (AXD) formed gels showing an increase in the elastic modulus G 0 (1291 and 1419 Pa, respectively) and the ferulic acid dimers (3.34 and 3.10 μg/mg polysaccharide, respectively) and trimers (0.51 and 0.53 μg/mg polysaccharide, respectively) in comparison to AX gels (767 Pa, 0.56 and 0.12 μg/mg polysaccharide, respectively). Nevertheless, the G 0 values and crosslinking contents were not different among the AXP and AXD gels, suggesting that the amount of protein removed (54%) does not affect these parameters. Confocal laser scanning microscopy analysis showed that AXP treatment promotes the homogeneity of the gels. In addition, scanning electron microscopy observations indicated that AXD and particularly AXP gels had a more compact microstructure. Thus, the partial removal of protein associated with AX does not impact the viscoelasticity and crosslinking content of the gels formed but could improve their microstructural characteristics.

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Characterization of Water Extractable Arabinoxylans from a Spring Wheat Flour: Rheological Properties and Microstructure

Cited by 51 publications

References 26 publications

Gelation of Arabinoxylans from Maize Wastewater — Effect of Alkaline Hydrolysis Conditions on the Gel Rheology and Microstructure

Gelation of Arabinoxylans from Maize Wastewater — Effect of Alkaline Hydrolysis Conditions on the Gel Rheology and Microstructure

Electrospray‐assisted fabrication of core‐shell arabinoxylan gel particles for insulin and probiotics entrapment

Partial removal of protein associated with arabinoxylans: Impact on the viscoelasticity, crosslinking content, and microstructure of the gels formed

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