Low-Value Maize and Wheat By-Products as a Source of Ferulated Arabinoxylans

Berlanga-Reyes, Claudia M.; Carvajal–Millán, Elizabeth; Niño-Medina, Guillermo; Rascón‐Chu, Agustín; Ramírez‐Wong, Benjamín; Magaña-Barajas, Elisa

doi:10.5772/15840

Cited by 5 publications

(7 citation statements)

References 24 publications

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“…The values of G' and G'' at the plateau region were 180 and 2 Pa, respectively. Similar profiles have been previously obtained with wheat water-extractable and water-unextractable arabinoxylans treated with peroxidase/H 2 O 2 system and laccase, respectively [ 13 , 14 ]. Another study [ 14 ] reported a similar G' value at plateau (300 Pa after gelation of 5% wheat AX solutions).…”

Section: Resultssupporting

confidence: 79%

“…Similar profiles have been previously obtained with wheat water-extractable and water-unextractable arabinoxylans treated with peroxidase/H 2 O 2 system and laccase, respectively [ 13 , 14 ]. Another study [ 14 ] reported a similar G' value at plateau (300 Pa after gelation of 5% wheat AX solutions). The tan δ (G''/G') values decreased during MBAX gelation ( Figure 1 ) indicating the formation of a more elastic material [ 15 ].…”

Section: Resultssupporting

confidence: 79%

See 1 more Smart Citation

The Peroxidase/H2O2 System as a Free Radical-Generating Agent for Gelling Maize Bran Arabinoxylans: Rheological and Structural Properties

et al. 2011

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The oxidative gelation of maize bran arabinoxylans (MBAX) using a peroxidase/H2O2 system as a free radical-generating agent was investigated. The peroxidase/H2O2 system led to the formation of dimers and trimer of ferulic acid as covalent cross-link structures in the MBAX network. MBAX gels at 4% (w/v) presented a storage modulus of 180 Pa. The structural parameters of MBAX gels were calculated from swelling experiments. MBAX gels presented a molecular weight between two cross-links (Mc), a cross-linking density (ρc) and a mesh size (ζ) of 49 × 103 g/mol, 30 × 10−6 mol/cm3 and 193 nm, respectively.

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Section: Resultssupporting

confidence: 79%

Section: Resultssupporting

confidence: 79%

The Peroxidase/H2O2 System as a Free Radical-Generating Agent for Gelling Maize Bran Arabinoxylans: Rheological and Structural Properties

et al. 2011

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“…[63,80] It made up of pentose sugars, especially (xylose and arabinose) residues are often discussed as pentosans. [81] Additionally, monosaccharides like arabinose, xylose, glucuronic acid, and galactose comprise variable volumes of phenolics, primarily trans ferulic acid. The arabinoxylans from maize kernels have an extremely branched structure.…”

Section: Arabinoxylansmentioning

confidence: 99%

Functional and nutraceutical properties of maize bran cell wall non-starch polysaccharides

Saeed

Hussain

Arshad

et al. 2021

International Journal of Food Properties

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In most of the countries around the world, the ever increase in food processing industries around the world is producing various types of by-products including peel, bran, pomace, refused pulp, shells, hull, husk, pods, seeds. With increasing activity in health-promoting functional foods, increase in the demand for natural bioactive moieties and new areas of research are on the way. Many by-products have been explored for health endorsing properties however, maize bran cell walls (MBCWs) and their various components (nonstarch polysaccharides) are of chief importance. In this review, efforts are focused to illustrate the functional and nutraceutical importance of maize bran cell walls. Maize bran cell wall is made up of non-starch polysaccharide materials including arabinoxylans, heteroxylans, and hemicellulose. It holds various bioactive compounds such as ferulic acid, diferulic acid, and p-coumaric acid, having enormous nutraceutical properties, like antioxidant, anticancer, anti-inflammatory, anti-microbial, antiaging, cardioprotective, prebiotic and antiviral effects. These bioactive compounds are protecting against various disorders, like hypercholesterolemia, diabetes, cancer, neurodegenerative, cardiovascular, and thrombosis diseases. Furthermore, extraction, functional and nutraceutical properties, possible uses, and industrial applications of MBCW are the limelight of this article.

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“…and/or conformational characteristics of these macromolecules [21,31]. Possible differences in structure such as arabinose and FA distribution throughout the AX molecule could explain the variance in the rheological characteristics of the gels formed.…”

Section: Gelation Of Arabinoxylans Frommentioning

confidence: 99%

“…The entrapment of biomolecules or microorganisms in high cell dimension (>200μm) AX gels has been previously reported [14,19,31], but reducing cell dimensions of AX gels could increase the possibility of carried out smaller compounds or cells. Therefore, AX1 and AX2 gels microstructural characteristics could be of interest for the development of designed delivery systems, which could allow alternative uses for maize wastewater.…”

Section: Gelation Of Arabinoxylans Frommentioning

confidence: 99%

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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Low-Value Maize and Wheat By-Products as a Source of Ferulated Arabinoxylans

Cited by 5 publications

References 24 publications

The Peroxidase/H2O2 System as a Free Radical-Generating Agent for Gelling Maize Bran Arabinoxylans: Rheological and Structural Properties

The Peroxidase/H2O2 System as a Free Radical-Generating Agent for Gelling Maize Bran Arabinoxylans: Rheological and Structural Properties

Functional and nutraceutical properties of maize bran cell wall non-starch polysaccharides

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

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