Laccase‐induced wheat bran arabinoxylan hydrogels from different wheat cultivars: Structural, physicochemical, and rheological characteristics

Abstract

The impact of three arabinoxylan (AX) cultivars (262, 44, 229) on the physicochemical, rheological, and microstructural characteristics of AX hydrogels was explored.The gelation of AX262 was faster and the viscoelastic modulus was higher. During the gelation process, the consumption of ferulic acids was 96%, 87%, and 69% for AX262, AX44, and AX229, respectively, indicating a higher oxidative cross-linking degree of AX262. The decline of adsorption intensity for AX262 hydrogel at 1,644 and 3,423 cm −1 was more pronounced, which might be related to a denser gel network as a result of higher oxidation degree of FA. Meanwhile, AX262 hydrogel was more capable of binding water molecules and exhibited better thermal stability. The difference in the gelation properties of varied AX cultivars lied in the molecular structure.AX262 had a higher ferulic acid content (0.23 μg/mg) and larger molecular weight with 1.17 × 10 6 Da, contributing to an enhanced oxidative cross-linking capacity.Novelty impact statement: Wheat bran arabinoxylans extracted from strong gluten wheat cultivars with higher contents of FA were suitable to fabricate hydrogel system, due to their better oxidative cross-linking capacity. The prepared AX hydrogel had uniform honeycomb structure with enhanced thermal stability and mechanical properties, which could be potentially used as delivery system for bioactive compounds.

Recycling of wheat gluten wastewater: separation, characterisation, and solution rheology of arabinoxylans

“…This can be primarily attributed to the processes of water desorption and thermal decomposition of WEAX. The apparent endothermic peak observed at 30 °C–110 °C was attributed to water evaporation (Kexin et al ., 2022), which is consistent with observations from the TGA curve. Due to its rich hydroxyl group composition, WEAX demonstrates significant water absorption properties, with the water desorption process continuing until the temperature exceeds 110 °C, ultimately reaching equilibrium.…”

“…In this study, WEAX was extracted with a calculated A/X ratio of 0.87, indicating a high degree of branching similar to the reported A/X ratio of wheat AX at 0.9 (Jinxin et al ., 2023). Research has demonstrated that AX with increased branching exhibits enhanced water solubility, gel properties, and prebiotic potential (Nianxia et al ., 2019; Kexin et al ., 2022).…”

“…Upon increasing temperature, the water within the polysaccharide sample vaporised and dissipated with the protective gas N 2 , resulting in weight loss. In this study, an obvious weight loss peak at about 78 °C was caused by water loss of the sample and mainly by the bound water in WEAX (Kexin et al ., 2022). The second stage, spanning 124 °C–200 °C, was identified as the pyrolysis stage.…”

“…Moreover, G ′ > G ″ behaviour is observed at different concentrations of WEAX (1%–4%), suggesting the formation of an elastic hydrogel structure even at low concentrations. In solution, WEAX forms a branched chain, which due to its small line group product contains more cavities and thereby enhances its resilience (Kexin et al ., 2022). Additionally, a notable increase in G ′ and G ″ values is observed as the concentration of WEAX increases, possibly due to the higher density of WEAX chains promoting increased crosslinking density and covalent bond formation (Li et al ., 2020).…”

Improving the Microstructural and Rheological Properties of Frozen Unfermented Wheat Dough with Laccase and Ferulic Acid

“…The ester-linkage band was located at 1644 cm −1 , which could be overlapped with the amide I band [39]. The signal intensities of LAC and LAC + FA decreased at 1644 cm −1 , possibly because of the higher degree of FA oxidation during AX gel formation [40]. Generally, there are two ways of FA dimerization: the self-crosslinking of AX feruloyl radicals [41] and cross-linking of FA radicals with nucleophilic residues in protein chains with subsequent FA covalent cross-linking [14].…”