Feruloylated arabinoxylans and arabinoxylan gels: structure, sources and applications

Abstract

Feruloylated arabinoxylans are the major non-starch polysaccharides from the cereal cell walls. Depending on the source, arabinoxylans exhibit different molecular features, which are determinants for their functional properties. Feruloylated arabinoxylans are of considerable importance in cereal process such as bread making and brewing. This polysaccharide represents a significant portion of human dietary fiber intake offering nutritional benefits as soluble and insoluble fiber. The presence of ferulic acid in arabinoxylans confers them antioxidant properties. Feruloylated arabinoxylans posses a unique capacity to form covalent gels in the presence of free radical-generating agents. The gels formed present interesting characteristics as neutral odor and taste, stability to pH and electrolyte concentration changes and a macroporous structure, which give them potential applications as matrices for controlled release in food and non-food applications. In this manuscript are reviewed the chemical structure, sources and applications of feruloylated arabinoxylans and arabinoxylan gels.

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

“…Some of the arabinose residues are ester linked on (O)-5 to FA (3-methoxy, 4 hydroxy cinnamic acid) [9,10]. AX can form covalent gels by oxidation of FA resulting in the formation of dimers (di-FA) and trimers (tri-FA) of FA as covalent cross-linking structures [11].…”

Arabinoxilanos y su importancia en la salud

“…En los alimentos, los AX y los AXOS tienen unidos covalentemente ácido ferúlico, el cual posee propiedades antioxidantes (Niño Medina et al, 2009;Ayala Soto et al, 2014) que han sido confirmadas mediante estudios in vivo realizados con ratas, en las cuales, una vez tratadas con AXOS, se observó una fuerte reducción de la peroxidación lipídica en suero (Broekaert et al, 2011).…”

Barley grain non-starch polysaccharides with malting and nutritional significance.

“…Ferulated arabinoxylans in the presence of free radicals are able to form covalent gels. These gels possess interesting characteristics, such as neutral smell and taste, macroporous structure and stability to pH and changes of electrolyte concentrations (Niño-Medina et al, 2009). Barley arabinoxylans also bind other polyphenolic substances: p-coumaric acid and ferulic acid dehydrodimer occurring up the amount of 0.03 % of grain weight (Ullrich, 2010).…”

“…Viëtor et al (1993) uvádí, že se po přídavku hydrolytického enzymu endoxylanasy (EC 3.2.1.8) (produkt Aspergillus awamori) sníži-la viskozita sladiny. Což dle autora potvrzuje fakt, že arabinoxylany nose (Niño-Medina et al, 2009). The arabinoxylan chain also contains D-glucose units and other minority structural units (D-galactose, D glucuronic acid and some other sugars) (Velíšek, 2002).…”

“…Ferulované arabinoxylany mají schopnost v prostředí volných radikálů tvořit kovalentní gely. Tyto gely mají zajímavé charakteristiky jako je neutrální vůně a chuť, makroporézní struktura a stabilita ke změnám pH i koncentrací elektrolytů (Niño-Medina et al, 2009). Na arabinoxylany ječmene jsou vázány také další polyfenolické lát-ky: p-kumarová kyselina a dehydrodimer ferulové kyseliny, vyskytují se v množství do 0,03 % hmotnosti zrna (Ullrich, 2010).…”