Oxidative gelation studies of water-soluble pentosans from wheat

Izydorczyk, Marta S.; Βiliaderis, Costas G.; Bushuk, W.

doi:10.1016/s0733-5210(09)80117-3

Cited by 167 publications

(113 citation statements)

References 21 publications

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“…Residues of glucose, galactose, mannose, proteins and ash were also detected in FAXN. The ferulic acid content, [η] and Mw values were lower to those reported for ferulated arabinoxylans from other sources (Izydorczyk et al, 1990;Dervilly-Pinel et al, 2001;Vansteenkiste et al, 2004;Carvajal-Millan et al, 2006 As presented in Table 2 The higher ferulic acid content and [η] and Mw values in FAXMB in comparison with FAXN could be attributed to the differences in the extractions conditions used. FAXN are recovered after maize nixtamalization which consists of cooking maize grains in a lime solution, after soaking for 2 to 8 hours while FAXMB are alkali-extracted under mild conditions (NaOH 0.5 N solution at 25 °C in darkness for 8 h).…”

Section: Resultsmentioning

confidence: 62%

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

Berlanga-Reyes¹,

Carvajal–Millán²,

Niño-Medina³

et al. 2011

Waste Water - Treatment and Reutilization

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Section: Resultsmentioning

confidence: 62%

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

Berlanga-Reyes¹,

Carvajal–Millán²,

Niño-Medina³

et al. 2011

Waste Water - Treatment and Reutilization

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“…Pentosans, rather arabinoxylans, are the major non-starch polysaccharides and can be divided into water extractable pentosans (WEP) and water unextractable solids (WUS), which are comprised in the 25:75 ratio. Some of the arabinose side-chains are esterified with phenolic acids, mostly ferulic acid (Izydorczyk & Biliaderis 1995), which is involved in the oxidative crosslinking form as published by Izydorczyk et al (1990). It is reported that WEP decrease the dough extensibility and in wheat also the gluten extensibility, which is ascribed to ferulic acid (Wang et al 2002).…”

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confidence: 89%

Effects of location and year on technological quality and pentosan content in rye

Kučerová¹

2009

Czech J. Food Sci.

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Kučerová J. (2009):Effects of location and year on technological quality and pentosan content in rye. Czech J. Food Sci., 27: 418-424.Four year trials were undertaken to study the milling and baking rye quality, the hybrid variety Picasso and population varieties Dankowskie nowe and Selgo having been examined coming from three different locations of the Czech Republic. The variety significantly (P < 0.01) influenced the specific weight, grain size, amylograph maximum, and grain yield. The year of harvest significantly (P < 0.01) influenced the thousand grain weight, maltose content, protein content, amylograph maximum, and grain yield. The location significantly (P < 0.01) influenced the thousand grain weight, protein content, amylograph maximum, and grain yield. The highest pentosan content (average of the four years and three locations) was achieved by the hybrid variety Picasso (8.04%), which had the highest Falling number (232 s) as well as amylograph maximum (597 AU). The location Hradec nad Svitavou proved to be the best (8.02% pentosans) while the year 2005 (8.34% pentosans) was the most positive. A positive correlation (P < 0.05) was found between the pentosan content and the Falling number.

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“…Polymers with high ferulic acid contents and relatively unsubstituted xylan backbones are capable of extensive cross-linking, yielding well-developed gel networks, which greatly increases the hydration capacity of the polymers (18). Ferulic acid-cross-linked arabinoxylans (AXF) may hold up to 100 g of water per g of polymer (19). When added to wheat flour, AX compete with other constituents of dough for water and have been shown to enhance the loaf volumes of breads.…”

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confidence: 99%

Degradation of Cross-Linked and Non-Cross-Linked Arabinoxylans by the Intestinal Microbiota in Children

Hopkins

Englyst²,

Macfarlane

et al. 2003

Appl Environ Microbiol

163

119

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In humans, nonstarch polysaccharides (NSP), such as arabinoxylans (AX), are not digested in the upper gut and provide fermentable carbon sources for bacteria growing in the large bowel. Despite the ubiquity of AX in nature, the microbiologic and physiologic consequences of AX digestion in the gut are poorly understood. In this study, we investigated the breakdown of ferulic acid-cross-linked AX (AXF) and non-cross-linked AX in children's intestinal microbiotas, using starch as a readily fermentable polysaccharide for comparative purposes. The experiments were performed using pH-controlled fermentation vessels under anaerobic conditions. The results demonstrated that there was variation in the metabolism of these polysaccharides by colonic microbiotas. AX was always degraded more slowly than starch, while ferulic acid cross-linking reduced the rate of AX fermentation, as shown by fermentation product measurements. Starch digestion was associated with significant acetate and butyrate production, whereas AX breakdown resulted in increased propionate formation. In general, the presence of fermentable carbohydrate significantly increased the total anaerobe counts and eubacterial rRNA concentrations (P < 0.01), while non-cross-linked AX digestion was principally associated with increased viable counts of Bacteroides fragilis group organisms, which was supported by increases in Bacteroides-Porphyromonas-Prevotella group rRNA (P < 0.01). Starch was considerably more bifidogenic than AX in these fermentations. In conclusion, in this study we found that the effects of AX and AXF on the microbial ecology and metabolism of intestinal microbiotas are similar in children and adults.

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Oxidative gelation studies of water-soluble pentosans from wheat

Cited by 167 publications

References 21 publications

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

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

Effects of location and year on technological quality and pentosan content in rye

Degradation of Cross-Linked and Non-Cross-Linked Arabinoxylans by the Intestinal Microbiota in Children

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