Arabinoxylan from wheat bran: molecular degradation and functional investigation

Liu, Yan; Kang, Ji; Wang, Nifei; Xiao, Meng; Li, Zhenjing; Wang, Changlu; Guo, Qingbin; Hu, Xinzhong

doi:10.1016/j.foodhyd.2020.105914

Cited by 51 publications

(31 citation statements)

References 22 publications

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“…This is probably because polymers with higher branching levels can lead to greater entanglement, resulting in higher resistance to extension [ 123 ]. These findings were also confirmed by Pavlovich-Abril et al [ 112 ] by suggesting that high intrinsic viscosity correlates with low A/X ratio and high elongational viscosity of dough.…”

Section: Physicochemical Properties Of Axssupporting

confidence: 82%

Section: Physicochemical Properties Of Axsmentioning

confidence: 99%

“…As previously stated, AX solubility is affected by the specific structure of the AX, the extraction procedure/treatments used, and the type of linkage to other plant cell tissues [ 8 , 16 , 20 , 112 ]. According to the existing evidence, water-soluble AXs are usually highly branched [ 112 , 113 ], probably because solvated AX flexibility is better when highly substituted [ 114 ]. In the late seventies, Andrewartha et al [ 115 ] discovered that the water solubility of AXs treated with arabinofuranosidase resulted in AXs with an A/X ratio of 0.43 and a water solubility of ~70%, wheras the unmodified AXs had an A/X ratio of 0.50 and were completely water-soluble.…”

Section: Physicochemical Properties Of Axsmentioning

confidence: 99%

“…The viscosity of AX is positively correlated with solubility because of the high water-holding capacity of soluble AX [ 118 , 119 ]. Like solubility, Mw also plays an essential role in influencing the AXs’ viscosity [ 112 , 116 ]. AXs with similar branching [ 112 ] or similar xylose substitution levels [ 116 ] and lower Mw resulted in lower viscosity profiles.…”

Section: Physicochemical Properties Of Axsmentioning

confidence: 99%

“…Like solubility, Mw also plays an essential role in influencing the AXs’ viscosity [ 112 , 116 ]. AXs with similar branching [ 112 ] or similar xylose substitution levels [ 116 ] and lower Mw resulted in lower viscosity profiles. Kale et al [ 120 ] and Đorđević et al [ 121 ] also reported lower viscosity levels for AXs with lower Mw after treatment with enzymes.…”

Section: Physicochemical Properties Of Axsmentioning

confidence: 99%

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Arabinoxylans as Functional Food Ingredients: A Review

Zannini

Núñez

Sahin

et al. 2022

Foods

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The health benefits of fibre consumption are sound, but a more compressive understanding of the individual effects of different fibres is still needed. Arabinoxylan is a complex fibre that provides a wide range of health benefits strongly regulated by its chemical structure. Arabinoxylans can be found in various grains, such as wheat, barley, or corn. This review addresses the influence of the source of origin and extraction process on arabinoxylan structure. The health benefits related to short-chain fatty acid production, microbiota regulation, antioxidant capacity, and blood glucose response control are discussed and correlated to the arabinoxylan’s structure. However, most studies do not investigate the effect of AX as a pure ingredient on food systems, but as fibres containing AXs (such as bran). Therefore, AX’s benefit for human health deserves further investigation. The relationship between arabinoxylan structure and its physicochemical influence on cereal products (pasta, cookies, cakes, bread, and beer) is also discussed. A strong correlation between arabinoxylan’s structural properties (degree of branching, solubility, and molecular mass) and its functionalities in food systems can be observed. There is a need for further studies that address the health implications behind the consumption of arabinoxylan-rich products. Indeed, the food matrix may influence the effects of arabinoxylans in the gastrointestinal tract and determine which specific arabinoxylans can be included in cereal and non-cereal-based food products without being detrimental for product quality.

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Section: Physicochemical Properties Of Axssupporting

confidence: 82%

Section: Physicochemical Properties Of Axsmentioning

confidence: 99%

Section: Physicochemical Properties Of Axsmentioning

confidence: 99%

Section: Physicochemical Properties Of Axsmentioning

confidence: 99%

Section: Physicochemical Properties Of Axsmentioning

confidence: 99%

See 3 more Smart Citations

Arabinoxylans as Functional Food Ingredients: A Review

Zannini

Núñez

Sahin

et al. 2022

Foods

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Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions

Sempio,

Sahin,

Walter

et al. 2023

Cereal Chem

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Background and ObjectivesDietary fiber (DF) plays a crucial role in promoting human health and preventing diseases. However, the average intake of fiber falls short of the recommended levels in affluent populations, largely due to the overconsumption of high‐energetic foods. Fortification of widely consumed foods with fiber can help address such population deficiencies.FindingsAlthough fiber fortification can affect product quality, it offers practical advantages such as gelling, thickening, and water‐binding properties. This review focuses on the impact of isolated fiber ingredients, including arabinoxylan, β‐glucan, cellulose, resistant starch, and pectin, on bakery products, and fiber quantification methods to ensure accuracy and comparability in research. The structural interactions of DF during processing, sensory evaluation, and health implications are discussed. Alternative/novel fiber sources are explored as a strategic approach to enhance product attributes.ConclusionsConsiderable research has focused on individual fibers, but little is known about the synergistic effects of combining multiple fiber ingredients.Significance and NoveltyCombining different fibers in food products could optimize their nutritional profile and enhance ingredients' performance in the food matrix.

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Quality attributes and functional properties of whole wheat bread baked from frozen dough with the addition of enzymes and hydrocolloids

He,

Xia,

Zhang

et al. 2023

J Sci Food Agric

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BACKGROUNDThe increased demand for healthy and standardized bread has led to a demand for an efficient and promising dough improver, of natural origin, to reduce the deterioration of whole wheat bread baked from frozen dough caused by the high levels of dietary fiber and by freezing treatment. In this study, the combined effects of xylanase (XYL), lipase (LIP), and xanthan gum (XAN) on the quality attributes and functional properties of whole wheat bread baked from frozen dough were evaluated.RESULTSThe optimal combination, which contained XYL (0.12 g kg−1), LIP (0.25 g kg−1), and XAN (3.1 g kg−1), was obtained using response surface methodology (RSM). The addition of the optimal combination endowed frozen dough bread with a higher specific volume, softer texture, better brown crumb color, and greater overall acceptability. The optimal combination had no adverse impact on the volatile organic compounds (VOCs) of frozen dough bread. In terms of the functional properties of bread, the water‐holding capacity (WHC), oil‐holding capacity (OHC), and swelling capacity (SWC) of dietary fiber in frozen dough bread decreased in the presence of the optimal combination, whereas the glucose adsorption capacity (GAC) did not affect them. Correspondingly, the in vitro digestive glucose release was not significantly different between the control group and the optimal combination group after frozen storage.CONCLUSIONThe optimal combination could improve the quality attributes and functional properties of whole wheat bread baked from frozen dough effectively, thereby increasing consumption. © 2023 Society of Chemical Industry.

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Arabinoxylan from wheat bran: molecular degradation and functional investigation

Cited by 51 publications

References 22 publications

Arabinoxylans as Functional Food Ingredients: A Review

Arabinoxylans as Functional Food Ingredients: A Review

Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions

Quality attributes and functional properties of whole wheat bread baked from frozen dough with the addition of enzymes and hydrocolloids

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