The influence of ultrasonic modification on arabinoxylans properties obtained from wheat bran

Li, Li; Ma, Sen; Fan, Linlin; Zhang, Chi; Pu, Xiaoqing; Zheng, Xueling; Wang, Xiaoxi

doi:10.1111/ijfs.13239

Cited by 28 publications

(21 citation statements)

References 36 publications

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“…The band at 2920 cm −1 represents C–H stretching vibrations of –CH 2 (Sun et al , ). Absorption bands of protein observed at 1664 cm −1 and 1587 cm −1 are attributed to amide I and amide II groups, respectively (Li et al , ). The sharp band at 1039 cm −1 is assigned to C–O, C–C stretching and hence to the glycosidic (C–O–C) contributions in the AX backbone (Chaikumpollert et al , ).…”

Section: Resultsmentioning

confidence: 99%

Soluble dietary fibres from sugarcane bagasse

Dimopoulou

Kontogiorgos

2019

Int J of Food Sci Tech

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Soluble dietary fibres from sugarcane bagasse were extracted under alkaline conditions and characterised. Precipitated fibres were dialysed, and the fibre composition was evaluated before and after the dialysis step. Compositional analysis indicated that the fibres both before and after dialysis consisted of 39% w/w total sugars, 16% w/w protein, 10% w/w Klason lignin and 30% w/w ash. Xylose was the main neutral sugar followed by arabinose with glucose, galactose and uronic acids also present in all samples. The structural properties were also spectroscopically examined, which confirmed the presence of arabinoxylans. Macromolecular characterisation revealed that molecular weight is reduced after dialysis, indicating that a range of dietary fibres with different macromolecular characteristics may be obtained depending on the specific processing steps. The present work shows that soluble arabinoxylans may be obtained from sugarcane agricultural wastes that may be used as a source of novel dietary fibres.

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Section: Resultsmentioning

confidence: 99%

Soluble dietary fibres from sugarcane bagasse

Dimopoulou

Kontogiorgos

2019

Int J of Food Sci Tech

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“…Increased daily consumption of whole grain products is believed to have broad health benefits, as most of the nutrients are concentrated in the outer layers of the grain which constitute wheat bran (Betoret et al, 2011;Li et al, 2016;Lv et al, 2017). However, low consumer acceptance of whole grain products was observed when compared to the fine flour products due to the high content of dietary fibres (DFs) in the wheat bran (Liu et al, 2015;Grigor et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Rheological properties of gluten and gluten‐starch model doughs containing wheat bran dietary fibre

Han

et al. 2018

Int J of Food Sci Tech

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Summary The effect of wheat bran dietary fibre (WBDF) on the texture and extensional properties of gluten (G) as well as gluten‐starch (G+S) doughs were investigated. Texture analysis revealed an increasing hardness of WBDF‐enriched doughs, ascribed to the gradual formation of intermolecular hydrogen bonds and weakened aggregation behaviour of gluten proteins. Extension results showed that G and G+S systems exhibited growing extension resistance thanks to the strengthened strain‐hardening capacity induced by WBDF. On the other hand, the WBDF accelerated the rupture of the gluten network and led to a downtrend of dough extensibility by increasing the friction with gluten branches and impairing the uniformity of the network structure. The findings indicate the possible impairment of the dough texture properties upon the addition of WBDF. Accordingly, for bran‐enriched flour products, the pretreatment with bran‐like particles leading to size reduction, softening or solubility improvement may be advantageous.

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“…The quality of Mantou includes specific volume, texture profile, color, sensory evaluation, flavor, and so on (Li, Deng, Li, Liu, & Bian, ; Liu et al, ; Zhang et al, ), which are affected by many factors, namely wheat flour quality, types of ingredients, and starters. Recently, research into the quality of Mantou has evaluated the use of bran components on the physicochemical and nutritional aspects of Chinese steamed bread (Li et al, ; Liu, Brennan, Serventi, & Brennan, 2017a, 2017b). Flavoring compounds' composition is a crucial factor for consumer's acceptance and the quality (Kim, Huang, Zhu, & Rayas, ; Wang, Fan, & Zhang, ).…”

Section: Introductionmentioning

confidence: 99%

Analysis of volatile aroma components from Mantou fermented by different starters

Huang

Zheng

et al. 2018

J Food Process Preserv

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This work determines the aroma components in the Mantou fermented by different starters, which were extracted by solid‐phase microextraction and then detected by gas chromatography/mass spectrometry (GC–MS). These volatile components were also measured by electroinc nose. The GC–MS results indicated that 21, 48, 39, 38, 47, and 42 kinds of volatile compounds were detected from Mantou made by Angel low‐sugar high‐activity dry yeast (DY1), Angel high‐sugar‐intolerance high‐activity dry yeast (DY2), high‐activity fresh yeast Angel (FY), baking powder (BP), sourdough starter (SS), and mixed starter (MIX). Esters and heterocyclic benzene were the major substances which contributed to the flavor of Mantou. Ethanol and octadecyl vinyl ether, were found only in DY1 and DY2, respectively. Linoleic acid was detected only in the SS and MIX samples, whereas anethole was found only in SS and MIX samples. Ethyl palmitate was observed from Mantou processed with three starters of DY2, SS, and MIX. Mantou made with baking powder and other types of starters can be distinguished in terms of their obviously different aroma components by principal component analysis method. Practical applications In this work, the flavor compounds and principal component analysis in Mantou made by five different types of starters were compared with that of sourdough starter. The results showed that Mantou made by different starters yield very different flavor characteristics. This work would lay a theoretical foundation for the production of novel starters in the future.

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The influence of ultrasonic modification on arabinoxylans properties obtained from wheat bran

Cited by 28 publications

References 36 publications

Soluble dietary fibres from sugarcane bagasse

Soluble dietary fibres from sugarcane bagasse

Rheological properties of gluten and gluten‐starch model doughs containing wheat bran dietary fibre

Analysis of volatile aroma components from Mantou fermented by different starters

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