Preparation and characterisation of arabinoxylan and (1,3)(1,4)‐β‐glucan alternating multilayer edible films simulated those of wheat grain aleurone cell wall

Ying, Ruifeng; Li, Tong; Wu, Caie; Huang, Meigui

doi:10.1111/ijfs.14848

Cited by 4 publications

(4 citation statements)

References 39 publications

(52 reference statements)

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“…Wheat bran AXs are consisted of a linear backbone of β-(1 → 4)-linked D-xylopyranosyl (Xylp) units with α-Larabinofuranosyl substituents (Araf) attached to the O-3 and/or O-2 positions of the Xylp residues (Rudjito et al, 2019;Ying et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…Wheat bran AXs are consisted of a linear backbone of β‐(1 → 4)‐linked D‐xylopyranosyl (Xyl p ) units with α‐L‐arabinofuranosyl substituents (Ara f ) attached to the O‐3 and/or O‐2 positions of the Xyl p residues (Rudjito et al, 2019; Ying et al, 2021). The extracted AXs could be divided into water extractable arabinoxylan (WEAX) and water unextractable arabinoxylan (WUAX) (Kaur et al, 2019; Yang et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

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

Han

Gao

Wei

et al. 2022

Food Processing Preservation

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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.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Han

Gao

Wei

et al. 2022

Food Processing Preservation

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“…Similarly, the values of W 1 and W 2 increased, while the values of W 3 decreased (Table 3). This indicated that the content of the aleurone‐rich fraction increased, the mobility of water molecules in the bread decreased (Ying et al., 2020b), and the proportion of bound water increased (Guo et al ., 2018). In addition, arabinoxylans and β‐glucans in aleurone have strong water‐binding properties (Hemdane et al ., 2017).…”

Section: Resultsmentioning

confidence: 99%

Effect of aleurone‐rich fraction on texture and nutritional properties of breads

Zhou

Ying

Huang

et al. 2022

Int J of Food Sci Tech

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Aleurone represents a fraction of the outer endosperm in wheat kernels composed of a single-cell layer containing a variety of nutrients, including dietary fibre (mainly arabinoxylan, β-glucan, and cellulose), proteins, minerals, vitamins, and antioxidants (ferulic acid). In this study, aleurone-rich fraction (0%-100%) was added to wheat flour to examine the microstructure of the bread and the crystal structure of the starch after the addition using scanning electron microscopy and X-ray diffraction. The maximum in vitro hydrolysis rate of bread with 10%-100% aleurone-rich fraction addition ranged from 35.69% to 65.93%, which was significantly lower than that of white bread (68.76%). Low-field nuclear magnetic resonance revealed an increase in the amount of bound water in bread after the addition of the aleuronerich fraction. Further, bread containing the aleurone-rich fraction had a higher antioxidant capacity, as evaluated by DPPH• and •OH scavenging activity. Therefore, these results indicate that the aleurone-rich fraction may be a beneficial ingredient for the manufacture of low-calorie and high-fibre foods.

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“…Currently, crop wastes such as rye flour, oats, and arabinoxylan in wheat bran have been studied extensively with the objective of preparing film materials [ 2 ]. In addition, arabinoxylan extracted from wheat flour has been used to prepare edible films [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Biological modification of pentosans in wheat B starch wastewater and preparation of a composite film

Zhao

Wei

et al. 2022

BMC Biotechnol

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Background Petrochemical resources are becoming increasingly scarce, and petroleum-based plastic materials adversely impact the environment. Thus, replacement of petroleum-based materials with new and effective renewable materials is urgently required. Results In this study, a wheat pentosan-degrading bacterium (MXT-1) was isolated from wheat-processing plant wastewater. The MXT-1 strain was identified using molecular biology techniques. The degradation characteristics of the bacteria in wheat pentosan were analyzed. The results show that wheat pentosan was effectively degraded by bacteria. The molecular weight of fermented wheat pentosan decreased from 1730 to 257 kDa. The pentosan before and after the biological modification was mixed with chitosan to prepare a composite film. After fermentation, the water-vapor permeability of the wheat pentosan film decreased from 0.2769 to 0.1286 g mm (m2 h KPa)−1. Results obtained from the Fourier-transformed infrared experiments demonstrate that the wave number of the hydroxyl-stretching vibration peak of the membrane material decreased, and the width of the peak widened. The diffraction peak of the film shifted to the higher 2θ, as seen using X-ray diffraction. The cross-section of the modified composite membrane was observed via scanning electron microscopy, which revealed that the structure was denser; however, no detectable phase separation was observed. These results may indicate improved molecular compatibility between wheat pentosan and chitosan and stronger hydrogen bonding between the molecules. Given the increased number of short-chain wheat pentosan molecules, although the tensile strength of the film decreased, its flexibility increased after fermentation modification. Conclusion The findings of this study established that the physical properties of polysaccharide films can be improved using strain MXT-1 to ferment and modify wheat pentosan. The compatibility and synergy between pentosan and chitosan molecules was substantially enhanced, and hydrogen bonding was strengthened after biological modification. Therefore, modified pentosan film could be a potential candidate material for edible packaging films.

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Preparation and characterisation of arabinoxylan and (1,3)(1,4)‐β‐glucan alternating multilayer edible films simulated those of wheat grain aleurone cell wall

Cited by 4 publications

References 39 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

Effect of aleurone‐rich fraction on texture and nutritional properties of breads

Biological modification of pentosans in wheat B starch wastewater and preparation of a composite film

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