Physico-chemical properties of seed xyloglucans from different sources

Freitas, Rilton Alves de; Martin, S. M.; Santos, Gustavo Laranjeira de Melo; Valenga, Francine; Buckeridge, Marcos Silveira; Reicher, Fany; Sierakowski, Maria Rita

doi:10.1016/j.carbpol.2005.03.003

Cited by 83 publications

(57 citation statements)

References 33 publications

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“…The XG, extracted from H. courbaril seeds, was obtained as described by Freitas et al (2005). The samples were selected in function of the level of amylose.…”

Section: Plant Materialsmentioning

confidence: 99%

“…Total carbohydrate was assayed by the phenol-H 2 SO 4 method, as described by Dubois, Gilles, Hamilton, Rebers, and Smith (1956), using a mixture of xylose, galactose, and glucose, in the molar ratio of 3:1:4, as standard for XG, determined in our previous studies as the usual molar ratio of carbohydrates from XG (Freitas et al, 2005), and only glucose for starches. Protein content was determined by the method of Hartree (1972).…”

Section: Chemical Analysismentioning

confidence: 99%

“…The monosaccharide contents of XG were determined as described by Freitas et al (2005). Briefly, the monosaccharide contents of XGs were determined after partial acid hydrolysis with 720 g.kg −1 H 2 SO 4 for 1 h on ice, and complete hydrolysis effected by dilution to 80 g.kg −1 and heating at 100°C for 4 h (Selvendran, March, & Ring, 1979).…”

Section: Chemical Analysismentioning

confidence: 99%

“…Our group has performed several studies with XGs, mainly those from the seeds of Hymenaea courbaril (Jatobá), obtained from different Brazilian locations, whose structure and properties are described in Freitas et al (2003), Freitas et al (2005), Lima et al (2003), Martin, Freitas, Obayashi, and Sierakowski (2003), and Freitas, Busato, Mitchell, and Silveira (2011).…”

Section: Introductionmentioning

confidence: 99%

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Rheological description of the interaction of xyloglucan and starches: effect of the amylose content in starches

Freitas

Woehl

Kaminski

et al. 2014

CyTA - Journal of Food

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(2015) Rheological description of the interaction of xyloglucan and starches: effect of the amylose content in starches, CyTA -Journal of Food, 13:2, 235-242, DOI: 10.1080/19476337.2014 To link to this article: https://doi.org/10. 1080/19476337.2014 Starches' rheological properties can be improved in association with other hydrocolloids in order to expand their industrial applications. Xyloglucan (XG) was mixed with starches and heated until complete starch gelatinization. Using the rheological tan delta (G"/G') measurement and iodine-XG competition assay, an ideal proportion of 5:1 for interaction between high-amylose cornstarch and the XG was determined. The starch-amylose synergism was found to be related to the amount of amylose. For yam and high-amylose cornstarch, the G"/G' declined from 0.075 to 0.073 (p < 0.05) and from 0.138 to 0.101 (p > 0.05), respectively, for the starch and hydrocolloid-starch mixture. For amylopectin-rich samples, cassava, normal, and waxy cornstarches, where the reaction is antagonistic, the G"/G increased from 0.390 to 0.865 (p < 0.05), 0.100 to 0.210 (p > 0.05), and 0.446 to 6.740 (p < 0.05), respectively, for starch and hydrocolloid-starch mixture. These synergistic interactions can be used by industries to manufacture products with the desired rheological properties.Keywords: starch; hydrocolloids; xyloglucan; rheology Las propriedades reológicas del almidón se pueden mejorar mediante modificaciones químicas o asociación con otros hidrocoloides con el fin de ampliar sus aplicaciones industriales. Xiloglucano (XG) se mezcló y se caliento hasta la gelatinización completa del almidón con almidones. Uso de la tangente delta reológico (G "/G') y el ensayo de competición de yodo -XG, se determinó una proporción ideal de 5:1 para la interacción entre el alto contenido de amilosa del almidón de maíz y la mezcla de hidrocoloides. El sinergismo se encontró estar relacionada con la cantidad de amilosa en el almidón. Para ñame y almidón de maíz de alta amilosa, el G"/G' disminuyó 0,075-0,073 (p < 0,05), y desde 0,138 hasta 0,101 (p > 0,05), respectivamente, para la mezcla de almidón y almidón -hidrocoloide. Para muestras ricas de amilopectina, mandioca, almidones normales y de maíz cerosos, en donde la reacción es antagónico, el G"/G' aumentaron 0,390-0,865 (p < 0,05), 0,100 a 0,210 (p > 0,05) y desde 0,446 hasta 6,740 (p < 0,05), respectivamente, para el almidón y la mezcla de hidrocoloidealmidón. Estas interacciones sinérgicas pueden ser utilizados por las industrias para la fabricación de productos con las propiedades reológicas deseadas.

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“…The XG, extracted from H. courbaril seeds, was obtained as described by Freitas et al (2005). The samples were selected in function of the level of amylose.…”

Section: Plant Materialsmentioning

confidence: 99%

Section: Chemical Analysismentioning

confidence: 99%

Section: Chemical Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Rheological description of the interaction of xyloglucan and starches: effect of the amylose content in starches

Freitas

Woehl

Kaminski

et al. 2014

CyTA - Journal of Food

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“…Fine structures of HXG and TXG are different. 10 Only HXG samples present the nonasaccharide XXXXG (4 xylose (X) and 5 glucose (G) units) in its composition, which lead to high persistence length 10 (Table 1) and might favor spreading of chains on the Si wafers. AFM images (not shown) taken after desorption experiments presented similar features.…”

Section: Resultsmentioning

confidence: 99%

Assembling of xyloglucans and lectin onto si wafers and onto amino-terminated surfaces

Sierakowski¹,

Castro

Lucyszyn³

et al. 2007

J. Braz. Chem. Soc.

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A imobilização de xiloglucanas (XG) extraídas de sementes de Hymenaea coubaril (HXG) e de Tamarindus indica (TXG) sobre lâminas de Si/SiO 2 ou lâminas modificadas com grupos amina a partir de solução aquosa na concentração de 0,5 g L -1 e em pH 3,5 foi investigada através de elipsometria e medidas de microscopia de força atômica (AFM). Os experimentos foram feitos sob condições de equilíbrio (adsorção) ou de não equilíbrio (evaporação do solvente). Sob condições de equilíbrio as cadeias de HXG e TXG não adsorvem sobre lâminas de Si/SiO 2 , indicando que os grupos SiO -na superfície não interagem com as mesmas. Camadas de TXG e HXG obtidas sobre lâminas de Si/SiO 2 por evaporação do solvente apresentaram espessuras de (2,4 ± 0,4) nm e (3,8 ± 0,9) nm, respectivamente. Cadeias de TXG e HXG adsorveram sobre lâminas modificadas com grupos amina formando filmes com (1,0 ± 0,1) nm e (1,3 ± 0,1) nm de espessura, respectivamente. Após evaporação do solvente sobre lâminas modificadas com grupos aminas, formaram-se agregados e fibrilas de TXG e HXG, os quais aumentaram os valores médios de espessura e rugosidade. Independentemente do tipo de substrato, cadeias de HXG tenderam a formar camadas mais espessas que cadeias TXG. Esta tendência foi explicada com base nas características moleculares das cadeias de HXG, como por exemplo, massa molar e tamanho de persistência maiores. As isotermas de adsorção de concanavalina A (Con A) sobre TXG e HXG adsorvidas sobre lâminas modificadas com grupos amina apresentaram valor máximo de (3,3 ± 0,3) mg m -2 . Imagens de AFM mostraram moléculas de Con A densamente empacotadas sobre as superfícies de TXG e HXG. Fibrilas e agregados foram observados somente quando as superfícies de TXG e HXG foram preparadas por evaporação do solvente. Nesta situação, as moléculas de Con A adsorveram predominantemente sobre regiões livres de fibrilas e agregados.Immobilization of xyloglucans extracted from Hymenaea coubaril (HXG) and Tamarindus indica seeds (TXG) on Si/SiO 2 wafers or amino-terminated wafers from aqueous solution at concentration of 0.5 g L -1 and pH 3.5 has been investigated by means of ellipsometry and atomic force microscopy (AFM) measurements. Experiments were carried out under equilibrium conditions (adsorption) and non-equilibrium conditions (casting). Under equilibrium conditions neither TXG nor HXG chains adsorbed from solution onto Si/SiO 2 surfaces, indicating that negatively charged SiO -groups on the surface do not attract XG chains. Casting TXG and HXG solutions onto Si/SiO 2 surfaces led to layers (2.4 ± 0.4) nm and (3.8 ± 0.9) nm thick, respectively. TXG and HXG adsorbed onto amino-terminated surfaces forming layers (1.0 ± 0.1) nm and (1.3 ± 0.1) nm thick, respectively. Upon casting solutions of TXG and HXG onto aminoterminated surfaces, aggregates and fibrils appeared more frequently on the surface, increasing the mean thickness and roughness values. Regardless the substrate, HXG chains tended to form thicker layers than TXG chains did. This trend can be explained with basis...

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