Plant Cell Wall Polysaccharides in Storage Organs: Xylans (Food Applications)

Saulnier, Luc; Guillon, Fabienne; Sado, Pierre-Etienne; Chateigner-Boutin, Anne Laure; Rouau, Xavier

doi:10.1016/b978-0-12-409547-2.01493-1

Cited by 17 publications

(19 citation statements)

References 331 publications

(354 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…MWAX consisted of a fine white powder with some granulated parts similar in appearance to other AX reported in the literature [5,20]. The yield of MWAX was 0.90% (dry weight of polysaccharide/volume of waste water), which is higher than the value reported for water extractable AX used to entrap probiotics in a previous report (0.45-0.50 dry weight of polysaccharide/dry weight of wheat flour) [21].…”

Section: Yield and Chemical Compositioncontrasting

confidence: 47%

“…Izydorczyk and Biliaderis [5] indicated that the chain of xylose unsubstituided or low-substituted with arabinose aggregates into insoluble complexes stabilized by intermolecular H-bonding, which limits water solubility. The presence of arabinose restricts the aggregation of AX molecules by steric hindrance [5,20]. Niño-Medina et al [2] reported a moderately branched structure (A/X = 0.65) for MWAX and a maximal concentration of just 8% (w/v) of MWAX in water.…”

Section: Yield and Chemical Compositionmentioning

confidence: 99%

See 1 more Smart Citation

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

et al. 2016

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

Section: Yield and Chemical Compositioncontrasting

confidence: 47%

Section: Yield and Chemical Compositionmentioning

confidence: 99%

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

et al. 2016

View full text Add to dashboard Cite

show abstract

“…Mono-substituted Xylp residues at O-2 are rare in wheat and rye, but present in a significant proportion in barley. In wheat arabinoxylans, approximately 66% of the xylose residues, forming the chain backbone, are unsubstituted Xylp (Saulnier, Guillon, Sado, & Rouau, 2007). Moreover, some Araf units carry ferulic acid residues esterified to O-5 of Araf linked to O-3 of the xylose residues; the trans-ferulic acid is the predominant isomer present in wheat arabinoxylans (Sosulski, Krygier, & Hogge, 1982).…”

Section: Introductionmentioning

confidence: 98%

Structural variation and rheological properties of water-extractable arabinoxylans from six Greek wheat cultivars

Skendi

Βiliaderis

Izydorczyk³

et al. 2011

Food Chemistry

View full text Add to dashboard Cite

“…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].…”

Section: Introductionmentioning

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

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

Plant Cell Wall Polysaccharides in Storage Organs: Xylans (Food Applications)

Cited by 17 publications

References 331 publications

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

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

Structural variation and rheological properties of water-extractable arabinoxylans from six Greek wheat cultivars

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

Contact Info

Product

Resources

About