Maize bran gum: Extraction, characterization and functional properties

Carvajal-Millán, Elizabeth; Rascón‐Chu, Agustín; Márquez-Escalante, Jorge A.; Micard, Valérie; León, Nora Ponce de; Gardea, Alfonso A.

doi:10.1016/j.carbpol.2006.10.006

Cited by 111 publications

(126 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In the present work, maize grains cooking in a lime solution was performed during 90 minutes and 30 minutes for AX1 and AX2, respectively; but after heating, long soaking periods were used (24 hours and 4 hours for AX1 and AX2, respectively), which could explain the lower FA content in the polysaccharide. This is congruent with a previous study where the FA content in AX was dependent of the time of alkaline hydrolysis [20]. …”

Section: Extraction and Characterization Of Ax1 And Ax2supporting

confidence: 93%

“…This is consistent with a previous report where poorer AX yield of extraction were registered at lower times of alkaline hydrolysis [20]. 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.…”

Section: Extraction and Characterization Of Ax1 And Ax2supporting

confidence: 91%

See 1 more Smart Citation

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

Self Cite

View full text Add to dashboard Cite

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.

show abstract

Section: Extraction and Characterization Of Ax1 And Ax2supporting

confidence: 93%

Section: Extraction and Characterization Of Ax1 And Ax2supporting

confidence: 91%

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

Self Cite

View full text Add to dashboard Cite

show abstract

“…The neutral sugar content in MWAX was determined by high-performance liquid chromatography (HPLC) according to the methodology previously reported [15]. The hydrolysis was performed with 2 N trifluoroacetic acid at 120 • C for 2 h; then, the reaction was stopped on ice.…”

Section: Mwax Extraction and Chemical Compositionmentioning

confidence: 99%

Maize Processing Waste Water Upcycling in Mexico: Recovery of Arabinoxylans for Probiotic Encapsulation

et al. 2016

Self Cite

View full text Add to dashboard Cite

Maize is a major source of food in Mexico. In order to improve its nutritional value, maize kernel is exposed to an alkali treatment that generates large volumes of waste water containing gelling arabinoxylan. The purpose of the present study was to evaluate the capability of maize waste water arabinoxylans (MWAX) to encapsulate probiotics. The rheological, structural, and microstructural characteristics of this bio-based material were also investigated. MWAX gels at 10% (w/v) were able to encapsulate Bifidobacterium as probiotic model. The MWAX gel containing 1 × 10 7 CFU/mL of probiotics presented a storage (G ) and loss (G") moduli of 50 and 11 Pa, respectively. The average mesh size of the MWAX gel was around 11 times smaller than the Bifidobacterium cell magnitude. MWAX gels with or without probiotics were studied using scanning electron microscopy. The interior of the Bifidobacterium loaded gels was composed of a pore-like network of MWAX through which probiotics were distributed. The probiotic encapsulating MWAX gels appeared to be less porous than the empty gels. MWAX capability to encapsulate Bifidobacterium may be important in designing probiotic encapsulating biodegradable gels and could represent an opportunity in sustainable food waste management and utilization through upcycling to value-added products.

show abstract

“…For arabinoxylans content, maize bran was suspended sodium phosphate buffer (0.1 M) and treated with α-amylase, protease and amyloglucosidase according to Bunzel et al (2004) for starch and protein degradation. Arabinoxylans extraction was carried out according to Carvajal-Millan et al (2006) with modifications. Briefly, maize bran was treated with NaOH 0.5 M for 4 h at room temperature, followed by precipitation with ethanol for 4 h at 4 °C, after that arabinoxylans were recovered by filtration and finally freeze dried.…”

Section: Bran Preparationmentioning

confidence: 99%

Water Stress Effect on Cell Wall Components of Maize (<i>Zea mays</i>) Bran

et al. 2016

View full text Add to dashboard Cite

In México, around 82% of the total production of maize is grown under rainfed conditions leading to a water stress environmen affects physiologic and biochemical process of the plant. Maize bran is a composited plant material consisting mainly in al and pericarp; the cell walls of these tissues are composed of proteins, non potential bioactive substances for human nutrition. In this research the bran of three genotypes of maize phenols and phenolic acids was performed in the bran of development stage increased protein levels of content, water stress increase increased in water stress treatment at levels of 1.28, 2.26 and 3.66% in treatment decreased the levels of total phenols and hydroxycinnamic acids in the three maize hybrids analysed. Reduction of t was 35.34, 5.59 and 31.57% for acids decreased 17. 74, 23.93, 29.83% in

show abstract

Maize bran gum: Extraction, characterization and functional properties

Cited by 111 publications

References 33 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

Maize Processing Waste Water Upcycling in Mexico: Recovery of Arabinoxylans for Probiotic Encapsulation

Water Stress Effect on Cell Wall Components of Maize (<i>Zea mays</i>) Bran

Contact Info

Product

Resources

About