Arabinoxylans

Izydorczyk, Marta S.

doi:10.1016/b978-0-12-820104-6.00016-4

Cited by 20 publications

(16 citation statements)

References 205 publications

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“…Protein and ash were observed to be distributed in a gradient decreasing from the outer surface to the central part of the starch endosperm. In contrast, arabinoxylan was concentrated mainly in the aleurone and subaleurone layers of the wheat kernels (Izydorczyk, 2021; Shewry et al, 2020; Tosi et al, 2011, 2018; Wang et al, 2006; Zhou et al, 2018). Therefore, arabinoxylan was found to be a more differentiative index than ash to evaluate the bran contamination levels in the flour millstreams (Baasandorj et al, 2021; Wang et al, 2006).…”

Section: Resultsmentioning

confidence: 99%

“…Among bran components, fiber was primarily responsible for deteriorative impacts on protein functionality with degradation of dough stability and bread‐making quality (Khalid et al, 2017; Simsek et al, 2023). Arabinoxylan, which is the main component of bran fiber, was particularly recognized as an effective differentiative index to evaluate the contamination level of bran components and bread‐making quality in flour millstreams (Baasandorj et al, 2021; Izydorczyk, 2021; Wang et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

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Study of hard red spring wheat millstreams on the correlation between protein molecular weight parameters and bread‐making quality

Simsek,

Baasandorj,

Dykes

et al. 2023

Cereal Chem

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Background and ObjectivesMillstreams vary in quality due to heterogeneous spatial distribution of biochemical components in wheat kernel. The objective of this research was to investigate variations of protein parameters characterized using size‐exclusion HPLC coupled with multiangle light scattering (SE‐HPLC‐MALS) and their correlations with bread‐making quality in various millstreams obtained from long‐flow experimental milling of hard red spring (HRS) wheat.FindingsQuantitative variations for proteins, especially storage proteins such as gliadins and glutenin polymers, were primarily correlated with bread‐making quality in millstreams. Compositionally, a non‐storage protein fraction percentage was identified to be a complemental explanatory variable for prediction of bread loaf volume showing coefficient of determination of 0.936 in multiple regression with protein content. The MW values of polymeric protein fractions determined by MALS varied significantly among millstreams showing negative correlations with bread quality traits.ConclusionThe protein SE‐HPLC‐MALS parameters were effective for evaluation of millstreams as demonstrated by significant correlations with bread‐making traits.Significance and NoveltyNovel information was reported on variation of protein MW characteristics analyzed by SE‐HPLC‐MALS in relation to end‐product quality for HRS wheat long‐flow millstreams. The information will be valuable to millers seeking to optimize the functionality of HRS flour blends.This article is protected by copyright. All rights reserved.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Study of hard red spring wheat millstreams on the correlation between protein molecular weight parameters and bread‐making quality

Simsek,

Baasandorj,

Dykes

et al. 2023

Cereal Chem

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“…The studies in Table 2 suggest that thermal processing is a doubleedged sword for releasing FA. On the one hand, cellular constituents can be damaged by high temperature thermal processing, and increase the extraction of intracellular FA (Izydorczyk, 2021). The beneficial effect of thermal processing is not confined to wheat.…”

Section: Effect Of Thermal Processingmentioning

confidence: 99%

The impact of processing on the release and antioxidant capacity of ferulic acid from wheat: A systematic review

Han

Dye

Mackie

2023

Food Research International

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“…Maize bran is a natural source of dietary ferulated arabinoxylans [ 5 ]. Ferulated arabinoxylans (FAXs) affect the functional properties of cereal-based foods and also offer nutritional benefits of soluble and insoluble dietary fibers [ 6 ]. The molecular structure of FAXs show the presence of phenolic moieties responsible for their nutraceutical perspective.…”

Section: Introductionmentioning

confidence: 99%

Biochemical and Structural Characterization of Ferulated Arabinoxylans Extracted from Nixtamalized and Non-Nixtamalized Maize Bran

Hussain

Saeed

Niaz

et al. 2022

Foods

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Maize bran is a good source of non-starch polysaccharides, having various bioactive compounds. In the current research, we extracted the ferulated arabinoxylans from nixtamalized maize bran (NMB) and non-nixtamalized maize bran (NNMB) and explored their biochemical composition (monosaccharides, phenolic compounds) and structural characteristics (FTIR, SEM and XRD) as well as antioxidant activity. Results showed that contents of ferulated arabinoxylans were 8.1 ± 0.04% and 6.8 ± 0.02 in NMB and NNMB, respectively. Moreover, the purity of arabinoxylans was 60.1 ± 0.8% and 57.04 ± 0.7% in NMB and NNMB ferulated arabinoxylans. Furthermore, ferulated arabinoxylans have higher arabinose, xylose and ferulic acid contents. FTIR spectra of NMB and NNMB ferulated arabinoxylans depicted the presence of polysaccharide compounds and the corresponding band was observed at 993 cm−1, which is due to glycosidic bond vibration. In addition, absorbance regions of arabinoxylans between 900 cm−1 to 1200 cm−1 were observed. Moreover, SEM micrographs of ferulated arabinoxylans had visible rough and porous surface morphology. Further, ferulated arabinoxylans of NMB and NNMB did not exhibit any sharp peaks in XRD graphs, attributed to their amorphous nature. However, XRD 2θ showed peaks at 20.0°, which predominantly indicated that the material has an amorphous state with small crystalline regions in the sample, which shows the presence of xylans (small and narrow sharp peaks).

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Arabinoxylans

Cited by 20 publications

References 205 publications

Study of hard red spring wheat millstreams on the correlation between protein molecular weight parameters and bread‐making quality

Study of hard red spring wheat millstreams on the correlation between protein molecular weight parameters and bread‐making quality

The impact of processing on the release and antioxidant capacity of ferulic acid from wheat: A systematic review

Biochemical and Structural Characterization of Ferulated Arabinoxylans Extracted from Nixtamalized and Non-Nixtamalized Maize Bran

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