CP-MAS NMR analysis of carbohydrate fractions of soybean hulls and endosperm

Fransen, C.T.M.; Laar, H. van; Kamerling, Johannis P.; Vliegenthart, Johannes F.G.

doi:10.1016/s0008-6215(00)00138-5

Cited by 7 publications

(5 citation statements)

References 30 publications

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“…In Table 1 are reported the 13 C signals observed in the untreated hull sample (H0) and their tentative assignment. The assignment was made according to the reported signals for lignocellulosic materials ( , ). When the carbonyl signal at 173.3 ppm is decomposed, contributions from acidic groups (the main) and from esters can be resolved.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical Changes in the Hull of Corn Grains during Their Alkaline Cooking

González

Reguera

Mendoza

et al. 2004

J. Agric. Food Chem.

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The alkaline cooking of corn in a solution of Ca(OH)2 to produce corn-based foods is oriented to make corn proteins available, to incorporate Ca to the cooked grains, and also to remove the corn hull. This process (nixtamalization) is known in Mexico and Guatemala from prehispanic times; however, the effect of the alkaline cooking on the corn hull remains poorly documented. In this work, the physicochemical changes that take place in the corn hull during its cooking in a saturated solution of Ca(OH)2 were studied using infrared, X-ray diffraction, 13C cross-polarization/magic-angle spinning (CP/MAS) NMR, confocal imaging microscopy, differential scanning calorimetry, and thermogravimetry techniques. The main effect of this treatment on the hull is the removal of hemicelluloses and lignin, increasing the hull permeability and, as a consequence, facilitating the entry of the alkaline solution into the corn kernel. No significant changes were observed in the cellulose fiber network, which remains as native cellulose I, with a crystalline index, according to 13C CP/MAS NMR spectra, of 0.60. The alkaline treatment does not allow the cellulose fibers to swell and their regeneration in the form of cellulose(II). It seems any attempt to make use of the Ca binding capacity of the hull to increase the Ca availability in nixtamalized corn-based foods requires a separated treatment for the hull and kernel. On alkaline cooking, the hull hemicellulose fraction dissolves, losing its ability to bind Ca as a way to incorporate this element into foods elaborated from nixtamalized corn.

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Section: Resultsmentioning

confidence: 99%

Physicochemical Changes in the Hull of Corn Grains during Their Alkaline Cooking

González

Reguera

Mendoza

et al. 2004

J. Agric. Food Chem.

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“…Therefore, to assess the mode of action of F. succinogenes fibrolytic enzymes on wheat straw, we chose specific tools adapted for direct in situ investigations. In situ solid-state NMR with 13 C cross-polarization magic angle spinning ( 13 C CP-MAS), which has been proven to be a suitable technique for monitoring the degradation of wood and cell walls (19,21), was used to monitor the action of the F. succinogenes S85 fibrolytic system on lignocellulosic fibres ( 13 C-enriched wheat straw). Liquid-state two-dimensional (2D) NMR experiments and chemolytic methods were used to analyze in detail the various released sugars.…”

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confidence: 99%

Degradation of Wheat Straw by Fibrobacter succinogenes S85: a Liquid- and Solid-State Nuclear Magnetic Resonance Study

Matulovà

Nouaille

Capek

et al. 2005

Appl Environ Microbiol

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Wheat straw degradation by Fibrobacter succinogenes was monitored by nuclear magnetic resonance (NMR) spectroscopy and chemolytic methods to investigate the activity of an entire fibrolytic system on an intact complex substrate. In situ solid-state NMR with 13 C cross-polarization magic angle spinning was used to monitor the modification of the composition and structure of lignocellulosic fibers (of 13 C-enriched wheat straw) during the growth of bacteria on this substrate. There was no preferential degradation either of amorphous regions of cellulose versus crystalline regions or of cellulose versus hemicelluloses in wheat straw. This suggests either a simultaneous degradation of the amorphous and crystalline parts of cellulose and of cellulose and hemicelluloses by the enzymes or degradation at the surface at a molecular scale that cannot be detected by NMR. Liquid-state two-dimensional NMR experiments and chemolytic methods were used to analyze in detail the various sugars released into the culture medium. An integration of NMR signals enabled the quantification of oligosaccharides produced from wheat straw at various times of culture and showed the sequential activities of some of the fibrolytic enzymes of F. succinogenes S85 on wheat straw. In particular, acetylxylan esterase appeared to be more active than arabinofuranosidase, which was more active than ␣-glucuronidase. Finally, cellodextrins did not accumulate to a great extent in the culture medium.

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“…A new improved method for studying native starches − , considering contributions of the V-type conformation and the amorphous components, separates amorphous and ordered subspectra by evaluating the intensity at 84 ppm. Proportions of amorphous single- and double-helical conformations are determined by the intensity of C1 peak areas.…”

Section: Cp Mas or Mas Nmr Spectroscopy Applications In Food Sciencementioning

confidence: 99%

“…Soybean cellulose and pectin extracts have been investigated by measuring the kinetics of cross-polarization . In vitro incubation of cellulose and pectin, from soy hull and endosperm, with sheep fluid rumen was followed.…”

Section: Cp Mas or Mas Nmr Spectroscopy Applications In Food Sciencementioning

confidence: 99%

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Applications of High-Resolution Solid-State NMR Spectroscopy in Food Science

Bertocchi

Paci

2008

J. Agric. Food Chem.

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The principal applications of high-resolution solid-state NMR spectroscopy, in the field of food science, are reviewed, after a short general introduction, mainly focusing on the potential of these investigations, which are, today, routine tools for resolving technological problems. Selected examples of the applications in the field of food science of high-resolution solid-state NMR spectroscopy both in (13)C and in (1)H NMR particularly illustrative of the results obtainable are reported in some detail.

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CP-MAS NMR analysis of carbohydrate fractions of soybean hulls and endosperm

Cited by 7 publications

References 30 publications

Physicochemical Changes in the Hull of Corn Grains during Their Alkaline Cooking

Physicochemical Changes in the Hull of Corn Grains during Their Alkaline Cooking

Degradation of Wheat Straw by Fibrobacter succinogenes S85: a Liquid- and Solid-State Nuclear Magnetic Resonance Study

Applications of High-Resolution Solid-State NMR Spectroscopy in Food Science

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