What Are the Characteristics of Arabinoxylan Gels?

Anderson, Cassie; Şimşek, Şenay

doi:10.4236/fns.2018.97061

Cited by 8 publications

(8 citation statements)

References 53 publications

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“…Figure 6c shows the strain spectrum of AX gels, with elastic behavior dominating over the viscous one (G' > G'') and tan δ (G''/G') values below 1, indicating a gel-like consistency in the strain range investigated. Both frequency and strain spectra are similar to the results reported in previous studies [25,32,44,45]. These data confirm that below the rheological conditions used in the present study, AX gel is stable, the structure is not easily disturbed.…”

Section: Size Distribution Of Naxsupporting

confidence: 92%

Covalently Cross-Linked Nanoparticles Based on Ferulated Arabinoxylans Recovered from a Distiller’s Dried Grains Byproduct

Anda-Flores¹,

Carvajal-Millán²,

Lizardi‐Mendoza³

et al. 2020

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The purpose of this investigation was to extract ferulated arabinoxylans (AX) from dried distillers’ grains with solubles (DDGS) plus to investigate their capability to form covalently cross-linked nanoparticles. AX registered 7.3 µg of ferulic acid/mg polysaccharide and molecular weight and intrinsic viscosity of 661 kDa and 149 mL/g, correspondingly. Fourier transform infrared spectroscopy (FTIR) was used to confirm the identity of this polysaccharide. AX formed laccase induced covalent gels at 1% (w/v), which registered an elastic modulus of 224 Pa and a content of FA dimers of 1.5 µg/mg polysaccharide. Scanning electron microscopy pictures of AX gels exhibited a microstructure resembling a rough honeycomb. AX formed covalently cross-linked nanoparticles (NAX) by coaxial electrospray. The average hydrodynamic diameter of NAX determined by dynamic light scattering was 328 nm. NAX presented a spherical and regular shape by transmission electron microscopy analysis. NAX may be an attractive material for pharmaceutical and biomedical applications and an option in sustainable DDGS use.

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Section: Size Distribution Of Naxsupporting

confidence: 92%

Covalently Cross-Linked Nanoparticles Based on Ferulated Arabinoxylans Recovered from a Distiller’s Dried Grains Byproduct

Anda-Flores¹,

Carvajal-Millán²,

Lizardi‐Mendoza³

et al. 2020

Processes

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“…S1 C) was influenced negatively by AX addition in all dough system except native normal wheat dough, where no difference was found between the value of base dough and AX added doughs. The observed dough weakening effect of AX addition was in accordance with other findings [47]. The same stability lowering effect was found in case of AX incorporation as in AX addition.…”

Section: Comparative Analysis Of Ax Addition and Ax Incorporationsupporting

confidence: 92%

“…In case of the other two wheat types, the tendency of consistency growth was similar, but its extent was slightly lower than that of normal wheat. The higher consistency of AX dosed doughs at constant water absorption can be explained by the fact that AXs act as hydrocolloids binding significant amount of water [47].…”

Section: Comparative Analysis Of Ax Addition and Ax Incorporationmentioning

confidence: 99%

Investigation of the Role of Arabinoxylan on Dough Mixing Properties in Native and Model Wheat Dough Systems

Németh

Fekete-Papp

Orosz

et al. 2022

Period. Polytech. Chem. Eng.

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The aim of this work was to investigate and compare the effect of arabinoxylan (AX) addition and incorporation on the mixing properties of native and model doughs of different wheat types, to get more insight into the role of AXs in dough formation. In the experiments, flour samples of a wheat variety (normal starch type) and two wheat lines (waxy and high amylose) were used. Model doughs were composed by fractionating flours into starch and gluten followed by subsequent reconstitution according to their original gluten to starch ratio. AX isolate was dosed in 1% and 3% to the native and model doughs. Incorporation of AX was performed by reduction and re-oxidation of wheat dough with dithiothreitol (DTT) and KIO3, respectively. Model doughs behaved similarly to native doughs thus were found appropriate for the model experiments. In general, higher AX level resulted higher dough consistency in every dough system compared to the corresponding base dough, however, the extent of the growth was different. In case of assumed AX incorporation only small differences were found in the mixing properties compared to AX addition. Based on sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS–PAGE) analysis, some minor but clear changes were observed in the protein subunit profile of AX containing doughs compared to base doughs, but no difference was identified between doughs made by AX addition and AX incorporation. However, the characterization of the gluten-AX interactions requires more detailed investigation, in which a pure gluten-starch-AX model system can offer a valuable, well-defined matrix.

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“…Laccase-produced radicals were probably responsible for this phenomenon. Radicals participating in secondary reactions may have led to a beginning degradation of the AX main chains [46]. It was recently reported that a 90 min heat treatment at 85 • C significantly decreased the laccase activity.…”

Section: Storage Stability Of Arabinoxylan Gelsmentioning

confidence: 99%

“…Cross-linking of AX with LccFtr and LccPpu formed elastic gels with viscoelastic properties comparable to gelatin gels. AX gels, like traditional gelatin gels, do not raise nutritional concerns as Bifidobacterium enzymes present in the human large intestine degrade them [46]. The covalent structure of cross-linked AX gels confers them some superior characteristics, such as high water absorption capacity and stability to pH, temperature, and ionic charges [32].…”

Section: Viscoelastic Properties Of Ax and Gelatin Gelsmentioning

confidence: 99%

Cross-Linking of Wheat Bran Arabinoxylan by Fungal Laccases Yields Firm Gels

2019

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The native extractable arabinoxylans (AX) from wheat bran were cross-linked by the commercial laccase C (LccC) and self-produced laccases from Funalia trogii (LccFtr) and Pleurotus pulmonarius (LccPpu) (0.04 U/µg FA, each). Dynamic oscillation measurements of the 6% AX gels demonstrated a storage modulus of 9.4 kPa for LccC, 9.8 kPa for LccFtr, and 10.0 kPa for LccPpu. A loss factor ≤ 0.6 was recorded in the range from 20 to 80 Hz for all three laccases, and remained constant for four weeks of storage, when LccFtr and LccPpu were used. Arabinoxylan gel characteristics, including high water holding capacity, swelling ratio in saliva, and heat resistance indicated a covalently cross-linked network. Neither the mediator compounds caffeic acid and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS), nor citrus pectin, enhanced the elastic properties of the gels. Using laccases as an oxidant provided gels with a solid and stable texture, comparable in firmness to traditional gelatin gels. Thus, AX gels can be presented in the vegan, halal, and kosher food markets. They may also find use in pharmaceutical and other industrial applications.

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What Are the Characteristics of Arabinoxylan Gels?

Cited by 8 publications

References 53 publications

Covalently Cross-Linked Nanoparticles Based on Ferulated Arabinoxylans Recovered from a Distiller’s Dried Grains Byproduct

Covalently Cross-Linked Nanoparticles Based on Ferulated Arabinoxylans Recovered from a Distiller’s Dried Grains Byproduct

Investigation of the Role of Arabinoxylan on Dough Mixing Properties in Native and Model Wheat Dough Systems

Cross-Linking of Wheat Bran Arabinoxylan by Fungal Laccases Yields Firm Gels

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