Impact of water extractable arabinoxylan with different molecular weight on the gelatinization and retrogradation behavior of wheat starch

Hou, Cuidan; Zhao, Xiaohui; Tian, Mengqi; Zhou, Yulin; Yang, Runqiang; Gu, Zhenxin; Wang, Pei

doi:10.1016/j.foodchem.2020.126477

Cited by 57 publications

(43 citation statements)

References 34 publications

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“… Dangi, Yadav, and Yadav (2019a) reported that the RVA peak viscosity for pearl millet starch increased by adding even lower MW guar (guar hydrolysate), and the peak viscosity was higher when high MW guar was added. This was also reported for wheat starch-arabinoxylan system ( Hou et al, 2020 ). The RVA peak viscosity in the gelatinization of wheat starch during heating was found to be suppressed by the presence of arabinoxylan (AX), and this effect was more pronounced for lower molar mass AX.…”

Section: Effect Of the Coexistence Of Lower Mass Compounds With Polymsupporting

confidence: 84%

Molar mass effect in food and health

Nishinari

Fang

2021

Food Hydrocolloids

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It is demanded to supply foods with good quality for all the humans. With the advent of aging society, palatable and healthy foods are required to improve the quality of life and reduce the burden of finance for medical expenditure. Food hydrocolloids can contribute to this demand by versatile functions such as thickening, gelling, stabilising, and emulsifying, controlling texture and flavour release in food processing. Molar mass effects on viscosity and diffusion in liquid foods, and on mechanical and other physical properties of solid and semi-solid foods and films are overviewed. In these functions, the molar mass is one of the key factors, and therefore, the effects of molar mass on various health problems related to noncommunicable diseases or symptoms such as cancer, hyperlipidemia, hyperglycemia, constipation, high blood pressure, knee pain, osteoporosis, cystic fibrosis and dysphagia are described. Understanding these problems only from the viewpoint of molar mass is limited since other structural characteristics, conformation, branching, blockiness in copolymers such as pectin and alginate, degree of substitution as well as the position of the substituents are sometimes the determining factor rather than the molar mass. Nevertheless, comparison of different behaviours and functions in different polymers from the viewpoint of molar mass is expected to be useful to find a common characteristics, which may be helpful to understand the mechanism in other problems.

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Section: Effect Of the Coexistence Of Lower Mass Compounds With Polymsupporting

confidence: 84%

Molar mass effect in food and health

Nishinari

Fang

2021

Food Hydrocolloids

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“…The molecular weight of these arabinoxylans is very high, ranging from 216 kDa to 1100 kDa [ 37 , 40 ]. This contrast with wheat bran arabinoxylans, which present an average Ara/Xyl ratio of 1 [ 41 ] and a molecular weight ranging from 83 kDa to 336 kDa [ 42 , 43 , 44 ], being less viscous (240 mPa.s) than psyllium at a concentration of 2.0%.…”

Section: Polysaccharides Viscosity and Its Influence On Cholesterol Bioaccessibilitymentioning

confidence: 99%

Polysaccharide Structures and Their Hypocholesterolemic Potential

et al. 2021

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Several classes of polysaccharides have been described to have hypocholesterolemic potential, namely cholesterol bioaccessibility and bioavailability. This review will highlight the main mechanisms by which polysaccharides are known to affect cholesterol homeostasis at the intestine, namely the effect (i) of polysaccharide viscosity and its influence on cholesterol bioaccessibility; (ii) on bile salt sequestration and its dependence on the structural diversity of polysaccharides; (iii) of bio-transformations of polysaccharides and bile salts by the gut microbiota. Different quantitative structure–hypocholesterolemic activity relationships have been explored depending on the mechanism involved, and these were based on polysaccharide physicochemical properties, such as sugar composition and ramification degree, linkage type, size/molecular weight, and charge. The information gathered will support the rationalization of polysaccharides’ effect on cholesterol homeostasis and highlight predictive rules towards the development of customized hypocholesterolemic functional food.

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“…Qiu et al (2016) found that arabinoxylan with different additive amounts has little effect on gelatinization temperature of arabinoxylan-starch mixed systems [15]. Hou et al (2020) showed that the long-term retrogradation degree of arabinoxylan-starch mixed gel decreased with increasing arabinoxylan due to the enhanced interaction between arabinoxylan and amylopectin [16]. Gudmundsson et al (1991) claimed that arabinoxylan could retard starch gelatinization and increase the degree of retrogradation by reducing the water availability of starch [17].…”

Section: Introductionmentioning

confidence: 99%

Gelatinization, Retrogradation and Gel Properties of Wheat Starch–Wheat Bran Arabinoxylan Complexes

Yan

Yin

Zhang

et al. 2021

Gels

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Gelatinization, retrogradation and gel properties of wheat starch–wheat bran arabinoxylan (WS–WBAX) complexes have been evaluated. The results of rapid viscosity analyzer (RVA), differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR) confirmed that WBAX samples with larger Mw and branching degree (HWBAX) significantly impeded gelatinization process of starch by effectively reducing the amount of water available for starch gelatinization. DSC analysis showed that both molecular characteristics and additive amount of WBAX samples have an effect on the long-term retrogradation behavior of starch. For the rheological studies of WS–WBAX mixed gels, the elastic moduli (G’) and shear viscosity of WS–WBAX mixed gels increased with the increase in additive amount of WBAX. WS–HWBAX mixed gels exhibited the lower G’ compared with starch gels containing WBAX with lower Mw and branching degree (LWBAX) at the same amount. The scanning electron micrographs (SEM) revealed that the microstructures of WS–WBAX mixed gels were mainly affected by the amount of WBAX, but hardly by the molecular characteristics of WBAX. Texture profile analysis (TPA) showed that the cohesiveness of fresh WS–WBAX mixed gels became larger with an increase in the WBAX addition amount. The hardness of WS–WBAX mixed gels tended to increase over the 14-day storage.

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Impact of water extractable arabinoxylan with different molecular weight on the gelatinization and retrogradation behavior of wheat starch

Cited by 57 publications

References 34 publications

Molar mass effect in food and health

Molar mass effect in food and health

Polysaccharide Structures and Their Hypocholesterolemic Potential

Gelatinization, Retrogradation and Gel Properties of Wheat Starch–Wheat Bran Arabinoxylan Complexes

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