Storage stability of laccase induced arabinoxylan gels

Carvajal-Millán, Elizabeth; Guigliarelli, Bruno; Belle, Valérie; Rouau, Xavier; Micard, Valérie

doi:10.1016/j.carbpol.2004.09.008

Cited by 95 publications

(118 citation statements)

References 34 publications

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“…A similar behavior of G 0 evolution with FA and di-FA changes during arabinoxylan laccase/O 2 gelation was reported by Vansteenkiste et al (2004). The involvement of non-covalent interactions between adjacent arabinoxylan chains or the formation of arabinoxylan cross-links by oligomers of ferulic acid higher than dimer has been proposed (Vansteenkiste et al 2004;Carvajal-Millán et al 2005a. During arabinoxylan gelation, di-FA structures did not vary in the same way.…”

Section: Gelationsupporting

confidence: 73%

“…In laccase/O 2 induced wheat arabinoxylans gelation, the 8-5 0 (principally benzofuran form Lapierre et al (2001) reported that the 8-8 0 di-FA structure was predominant in peroxidase/ H 2 O 2 system induced heteroxylan gels from maize bran. In general, at the end of arabinoxylan gelation, from 75 to 95% of the initial FA in the arabinoxylan solution is oxidized, while only from 10 to 24% is recovered as di-FA and tri-FA (Schooneveld- Bergmans et al 1999;Dervilly-Pinel et al 2001;Vansteenkiste et al 2004;Carvajal-Millán et al 2005a.…”

Section: Gelationmentioning

confidence: 97%

“…The 4-O-8 0 , 5 0 -5 00 -dehydrotriferulic acid has been isolated and identified in maize bran (Bunzel et al 2003;Rouau et al 2003). The involvement of this trimer of ferulic acid in laccase/O 2 catalyzed cross-linked wheat and maize bran arabinoxylans has been more recently reported (Carvajal-Millán et al 2005a. The implication of higher coupling products of FA and physical interactions between polysaccharide chains has also been suggested to contribute to the arabinoxylan gelation and gel properties (Vansteenkiste et al 2004;Carvajal-Millán et al 2005b.…”

Section: Introductionmentioning

confidence: 95%

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Feruloylated arabinoxylans and arabinoxylan gels: structure, sources and applications

Niño-Medina¹,

et al. 2009

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Feruloylated arabinoxylans are the major non-starch polysaccharides from the cereal cell walls. Depending on the source, arabinoxylans exhibit different molecular features, which are determinants for their functional properties. Feruloylated arabinoxylans are of considerable importance in cereal process such as bread making and brewing. This polysaccharide represents a significant portion of human dietary fiber intake offering nutritional benefits as soluble and insoluble fiber. The presence of ferulic acid in arabinoxylans confers them antioxidant properties. Feruloylated arabinoxylans posses a unique capacity to form covalent gels in the presence of free radical-generating agents. The gels formed present interesting characteristics as neutral odor and taste, stability to pH and electrolyte concentration changes and a macroporous structure, which give them potential applications as matrices for controlled release in food and non-food applications. In this manuscript are reviewed the chemical structure, sources and applications of feruloylated arabinoxylans and arabinoxylan gels.

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Section: Gelationsupporting

confidence: 73%

Section: Gelationmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 95%

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Feruloylated arabinoxylans and arabinoxylan gels: structure, sources and applications

Niño-Medina¹,

et al. 2009

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“…Instability of oxydatively cross-linked arabinoxylan gels have been previously reported by Carvajal-Millan et al (Carvajal-Millan, Guigliarielli, Belle, Rouau & Micard, 2005). All mixed arabinoxylan:β-glucan cryogels were macroscopically similar amongst themselves and to the β-glucan cryogels.…”

Section: Cryogelation Of Arabinoxylan and β-Glucan Solutionssupporting

confidence: 73%

Microstructure and mechanical properties of arabinoxylan and (1,3;1,4)-β-glucan gels produced by cryo-gelation

López-Sánchez

Wang

Zhang

et al. 2016

Carbohydrate Polymers

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Microstructure and mechanical properties of arabinoxylan and (1,3;1,4)-beta;-glucan gels produced by cryogelation.Carbohydrate Polymers http://dx.doi.org/10. 1016/j.carbpol.2016.06.038 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. AbstractThe interactions between heteroxylans and mixed linkage glucans determine the architecture and mechanical properties of cereal endosperm cell walls. In this work hydrogels made of cross-linked arabinoxylan with addition of β-glucan were synthesised by cryogelation as a biomimetic tool to investigate endosperm walls. Molecular and microstructural properties were characterised by nuclear magnetic resonance ( 13 C NMR), scanning electron microscopy (SEM) and immunolabelling/confocal laser scanning 2 microscopy (CLSM). The response to mechanical stress was studied by compressionrelaxation experiments. The hydrogels consisted of a scaffold characterised by dense walls interconnected by macropores with both hemicelluloses co-localised and homogeneously distributed. The gels showed a high degree of elasticity reflected in their ability to resist compression without developing cracks and recover 60-80% of their original height. Our results highlight the compatibility of these hemicelluloses to coexist in confined environments such as cell walls and their potential role in determining mechanical properties in the absence of cellulose.

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“…The formation of 4% (w/v) FAXN gels over time was rheologically investigated by small amplitude oscillatory shear. These authors found that the storage (G´) and loss (G'') modulus rose over the time to reach a plateau with a final G' value of 2 Pa, which is lower than those reported for arabinoxylan gels from other sources (20-40 Pa) at lower polysaccharide concentrations (1-2% w/v) (Carvajal-Millán et al, 2005a). On the other hand, a final G' value of 20 Pa was found in 3.5% (w/v) FAXMB (Berlanga-Reyes et al, 2009) after gelation by a laccase.…”

Section: Resultsmentioning

confidence: 54%