Maize processing waste water arabinoxylans: Gelling capability and cross-linking content

Niño-Medina, Guillermo; Carvajal–Millán, Elizabeth; Lizardi, Jaime; Rascón‐Chu, Agustín; Márquez-Escalante, Jorge A.; Gardea, Alfonso A.; Martínez‐López, Ana L.; Guerrero, Vladimir

doi:10.1016/j.foodchem.2009.01.046

Cited by 90 publications

(74 citation statements)

References 19 publications

(33 reference statements)

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“…(μg/mg polysaccharide), respectively. These values are lower than those reported for other maize wastewater AX (0.23 μg/mg polysaccharide) [4]. Heating temperature, lime concentration, hydrolysis time, and exposure to light could have affected the amount of FA present in AX.…”

Section: Extraction and Characterization Of Ax1 And Ax2contrasting

confidence: 61%

“…FA content in AX1 and AX2 were quantified by Reverse Phase High-Performance Liquid Chromatography (RP-HPLC) after de-esterification step as previously described [4,18]. An Alltima C18 column (250 × 4.6 mm) (Alltech Associates, Inc., Deerfield, IL, USA) and a photodiode array detector Waters 996 (Millipore Co., Milford, MA, USA) were used.…”

Section: Ferulic Acid Contentmentioning

confidence: 99%

“…At the end of the network formation a frequency sweep (0.01-10 Hz) was carried out. Rheological measurements were performed in duplicate [4].…”

Section: Rheological Testmentioning

confidence: 99%

“…The remaining material is then ground to obtain nixtamal (dough or masa), used to prepare a variety of food products such as tortillas and related products [3]. A typical maize nixtamalization facility, processing 50 kg of maize every day, uses over 75 L of water per day and generates nearly the equivalent amount of alkaline wastewater on a daily basis [4]. Nejayote is considered an environmental pollutant because it is an alkaline wastewater, with high chemical and biological oxygen demand.…”

Section: Introductionmentioning

confidence: 99%

“…Non-starch polysaccharides are major constituents of maize bran, 30% of which are ferulated arabinoxylans (AX) [2,7,8]. Therefore, nixtamalization degrades and solubilizes maize cell wall components, mainly AX, which can be recovered in maize wastewater [4]. Nixtamalization conditions such as cooking temperature, lime concentration, and soaking period could affect the structural and functional characteristics of AX but, to our knowledge, the effect of maize nixtamalization conditions on AX properties has not been investigated.…”

Section: Introductionmentioning

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 Ax2contrasting

confidence: 61%

Section: Ferulic Acid Contentmentioning

confidence: 99%

“…At the end of the network formation a frequency sweep (0.01-10 Hz) was carried out. Rheological measurements were performed in duplicate [4].…”

Section: Rheological Testmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

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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show abstract

Developing Formulations of Prebiotics and Probiotics

Ahire¹,

Sharma²,

Gupta³

et al. 2022

Prebiotics and Probiotics in Disease Regulation and Management

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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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Maize processing waste water arabinoxylans: Gelling capability and cross-linking content

Cited by 90 publications

References 19 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

Developing Formulations of Prebiotics and Probiotics

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

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