Molecular characterization of water extractable arabinoxylans isolated from wheat fine bran and their effect on dough viscosity

Pavlovich-Abril, Alán; Rouzaud-Sández, Ofelia; Carvajal–Millán, Elizabeth; Navarro, Rosa Elena; Robles-Sánchez, Maribel; Barrón-Hoyos, Jesús Manuel

doi:10.1016/j.lwt.2016.08.007

Cited by 39 publications

(16 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…An obvious elution peak of each sample with Mw of 500–1,000 kDa could be found, which was the main AX component accounting for 73.84%–84.69% of all fractions. It could be observed that AX262 had the highest Mw of 1.17 × 10 6 Da, while AX44 and AX229 had relatively lower Mw of 5.28 × 10 5 Da and 6.31 × 10 5 Da, which was similar to that of previous study reported by the WEAXs isolated from wheat bran (Pavlovich‐Abril et al, 2016). The Mw of AXs was positively correlated with hydrogel strength, and a higher Mw of AXs could produce hydrogel with stronger mechanical properties.…”

Section: Resultssupporting

confidence: 90%

“…The appearance of the obvious endothermic peaks at 70–90°C was attributed to the evaporation of water. The broad absorption peak at 187–220°C was the endothermal behavior of AXs, as reported by Pavlovich‐Abril et al (2016) that the degradation of AXs occurred at a temperature of 230°C. The endothermal peak at 187–220°C represented the disintegration of intramolecular hydrogen bonds and degradation (Egüés et al, 2014).…”

Section: Resultssupporting

confidence: 68%

See 1 more Smart Citation

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

Han

Gao

Wei

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

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.

show abstract

Section: Resultssupporting

confidence: 90%

Section: Resultssupporting

confidence: 68%

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

Han

Gao

Wei

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

show abstract

“…The samples were also relatively high in protein (16% w/w) irrespectively of dialysis, which is similar (Alba et al , ) or higher (Brienzo et al , ; Peng et al , ) than previously reported extracted hemicelluloses from other sources using alkaline extractions. Studies on wheat arabinoxylans have reported protein content between 2% and 16%, underlining that not only the origin of the raw material but also the extraction conditions play a crucial role in the composition of the extracted material (Skendi et al , ; Pavlovich‐Abril et al , ). Protein extraction is generally facilitated under alkaline conditions, resulting in higher amounts of protein compared to acidic extractions.…”

Section: Resultsmentioning

confidence: 99%

Soluble dietary fibres from sugarcane bagasse

Dimopoulou

Kontogiorgos

2019

Int J of Food Sci Tech

View full text Add to dashboard Cite

Soluble dietary fibres from sugarcane bagasse were extracted under alkaline conditions and characterised. Precipitated fibres were dialysed, and the fibre composition was evaluated before and after the dialysis step. Compositional analysis indicated that the fibres both before and after dialysis consisted of 39% w/w total sugars, 16% w/w protein, 10% w/w Klason lignin and 30% w/w ash. Xylose was the main neutral sugar followed by arabinose with glucose, galactose and uronic acids also present in all samples. The structural properties were also spectroscopically examined, which confirmed the presence of arabinoxylans. Macromolecular characterisation revealed that molecular weight is reduced after dialysis, indicating that a range of dietary fibres with different macromolecular characteristics may be obtained depending on the specific processing steps. The present work shows that soluble arabinoxylans may be obtained from sugarcane agricultural wastes that may be used as a source of novel dietary fibres.

show abstract

“…This is done because Mw and A/X of AXs are, as in other products, important parameters to take into consideration when evaluating AX’s effect on bread. AXs with lower Mw seem to show better results in final bread [ 161 ], although their Mw also influences the characteristics (and therefore the handling) of the bread doughs [ 180 , 181 ]. The use of enzymes, both for intrinsic or added AXs, can improve bread quality (e.g., increased volume and retarded bread staling) while also improving the total soluble AXs in the final bread [ 140 , 142 , 144 , 147 , 149 , 153 , 154 , 160 , 161 , 182 , 183 , 184 ].…”

Section: Axs Inclusion In Food Matrixesmentioning

confidence: 99%

“…Though the effect of this enzyme may not be determined for intrinsic AXs in the flour, their use should be taken into consideration when incorporating AXs. AX structures can alter their effect; therefore, incorporating these enzymes can lower A/X ratios and induce crosslinking with other polymers present in bread (such as gluten or starch) [ 180 ]. In addition to utilising these enzymes to overcome the drawbacks of AXs, fermentation [ 138 , 142 , 150 , 152 ], a combination of enzymes, extrusion methods [ 157 ], and sprouting [ 141 ] have also been proposed for added rich bran fractions.…”

Section: Axs Inclusion In Food Matrixesmentioning

confidence: 99%

Arabinoxylans as Functional Food Ingredients: A Review

Zannini

Núñez

Sahin

et al. 2022

Foods

View full text Add to dashboard Cite

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.

show abstract

Molecular characterization of water extractable arabinoxylans isolated from wheat fine bran and their effect on dough viscosity

Cited by 39 publications

References 27 publications

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

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

Soluble dietary fibres from sugarcane bagasse

Arabinoxylans as Functional Food Ingredients: A Review

Contact Info

Product

Resources

About