Evaluation of a novel phosphorylated corn straw xylan for enhancement of thermal stability, crystallinity and functional activity

Abstract

The present study focussed on a novel phosphorylated corn straw xylans (XYCS-P) that had excellent thermal stability, crystallinity and functional activity and could be potentially used as functional agents in food products. In this work, the phosphorylated derivative XYCS-P was successfully prepared, and the chemical characterisation, spectral analysis, thermal analysis, morphology analysis, antioxidant capacity and anticancer activity were evaluated. The results indicated that XYCS-P possessed superior thermal stability to the native corn straw xylans (XYCS) when exposed to the high temperature (above 240 °C). In addition, the crystallinity of XYCS-P was better than that of XYCS. Moreover, for XYCS-P, the scavenging activity of the hydroxyl radical, (1,1-diphenyl-2-picrylhydrazyl) DPPH radical, superoxide anion radical and the ferric ion reducing antioxidant power were significantly stronger than that of XYCS (P < 0.01). Besides, XYCS-P exhibited a remarkable inhibition effect for HepG2 cells, and the IC 50 value of XYCS-P was determined to be 335.91 μg mL −1 (P < 0.05).

Potential of Wood Hemicelluloses and Their Derivates as Food Ingredients

“…Beechwood xylan, a common target in xylan studies, has been shown to be successfully carboxymethylated and homogeneously sulfated . Other hemicellulose xylans, such as those derived from corn straw, have been phosphorylated and characterized with regards to functionality for further uses . Spruce mannan was oxidized and carboxymethylated as a pretreatment technique to examine the effect on hydrolysis yields and emulsification, respectively.…”

“…67 Other hemicellulose xylans, such as those derived from corn straw, have been phosphorylated and characterized with regards to functionality for further uses. 68 Spruce mannan was oxidized 69 and carboxymethylated 70 as a pretreatment technique to examine the effect on hydrolysis yields and emulsification, respectively. Other sources of mannan, such as that from yeast, have been studied extensively and chemically carboxymethylated, phosphorylated, and sulfated.…”