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Huang M, Bai J, Buccato DG, Zhang J, He Y, Zhu Y, Yang Z, Xiao X, Daglia M. Cereal-Derived Water-Unextractable Arabinoxylans: Structure Feature, Effects on Baking Products and Human Health. Foods 2024; 13:2369. [PMID: 39123560 PMCID: PMC11311280 DOI: 10.3390/foods13152369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2024] [Revised: 07/19/2024] [Accepted: 07/23/2024] [Indexed: 08/12/2024] Open
Abstract
Arabinoxylans (AXs) are non-starch polysaccharides with complex structures naturally occurring in grains (i.e., barley, corn, and others), providing many health benefits, especially as prebiotics. AXs can be classified as water-extractable (WEAX) and water-unextractable (WUAX) based on their solubility, with properties influenced by grain sources and extraction methods. Numerous studies show that AXs exert an important health impact, including glucose and lipid metabolism regulation and immune system enhancement, which is induced by the interactions between AXs and the gut microbiota. Recent research underscores the dependence of AX physiological effects on structure, advocating for a deeper understanding of structure-activity relationships. While systematic studies on WEAX are prevalent, knowledge gaps persist regarding WUAX, despite its higher grain abundance. Thus, this review reports recent data on WUAX structural properties (chemical structure, branching, and MW) in cereals under different treatments. It discusses WUAX applications in baking and the benefits deriving from gut fermentation.
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Affiliation(s)
- Manchun Huang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (M.H.); (J.B.); (J.Z.); (Y.H.); (Y.Z.); (Z.Y.)
| | - Juan Bai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (M.H.); (J.B.); (J.Z.); (Y.H.); (Y.Z.); (Z.Y.)
| | - Daniele Giuseppe Buccato
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Naples, Italy;
| | - Jiayan Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (M.H.); (J.B.); (J.Z.); (Y.H.); (Y.Z.); (Z.Y.)
| | - Yufeng He
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (M.H.); (J.B.); (J.Z.); (Y.H.); (Y.Z.); (Z.Y.)
| | - Ying Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (M.H.); (J.B.); (J.Z.); (Y.H.); (Y.Z.); (Z.Y.)
| | - Zihan Yang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (M.H.); (J.B.); (J.Z.); (Y.H.); (Y.Z.); (Z.Y.)
| | - Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (M.H.); (J.B.); (J.Z.); (Y.H.); (Y.Z.); (Z.Y.)
| | - Maria Daglia
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Naples, Italy;
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
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2
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Paesani C, Lammers TCGL, Sciarini LS, Moiraghi M, Pérez GT, Fabi JP. Effect of chemical, thermal, and enzymatic processing of wheat bran on the solubilization, technological and biological properties of non-starch polysaccharides. Carbohydr Polym 2024; 328:121747. [PMID: 38220355 DOI: 10.1016/j.carbpol.2023.121747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 12/20/2023] [Accepted: 12/26/2023] [Indexed: 01/16/2024]
Abstract
Wheat bran is a low-cost by-product with significant nutritional value, but it is primarily utilized in animal feed applications. This study sought to investigate chemical methodologies for modifying the wheat bran's structure, enhancing non-starch polysaccharides solubility in water, and assessing alterations in functional and biological attributes. Chemical modifications were conducted under aqueous, alkaline, acid, and oxidizing conditions. Parameters such as yield, monosaccharides, arabinoxylans, β-glucan and phenolic content, molecular weight, functional properties, and prebiotic in vitro capacity were examined. The samples exhibited higher yields than the control, particularly in alkaline and acidic extractions. Notably, all soluble polysaccharide fractions (SPF) displayed a reduced molecular weight (<25KDa). β-glucan contents were raised in alkaline and acid extractions compared to the control, despite only in alkaline extraction were observed increase in arabinoxylans, confirmed by enzymatic-driven linkage analyses. Phenolic compounds and their antioxidant activities were low across all SPF. The samples showed heightened solubility, minimal foaming, and reduced water absorption properties. An alkaline extraction demonstrated a potential high prebiotic effect. Most samples showed positive relative growth and prebiotic activity for Lactobacillus and Bifidobacterium. This study suggests that an alkaline extraction of wheat by-product could enhance its value by increasing β-glucan content, arabinoxylans release, and prebiotic potential.
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Affiliation(s)
- Candela Paesani
- University of São Paulo, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Av. Prof. Lineu Prestes 580, São Paulo, SP, Brazil; ICYTA (Instituto de Ciencia y Tecnología de los alimentos Córdoba), UNC-CONICET, Av. Filloy s/n, Cuidad Universitaria, Córdoba, Argentina.
| | - Tamy C G L Lammers
- University of São Paulo, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Av. Prof. Lineu Prestes 580, São Paulo, SP, Brazil
| | - Lorena S Sciarini
- ICYTA (Instituto de Ciencia y Tecnología de los alimentos Córdoba), UNC-CONICET, Av. Filloy s/n, Cuidad Universitaria, Córdoba, Argentina.
| | - Malena Moiraghi
- ICYTA (Instituto de Ciencia y Tecnología de los alimentos Córdoba), UNC-CONICET, Av. Filloy s/n, Cuidad Universitaria, Córdoba, Argentina.
| | - Gabriela T Pérez
- ICYTA (Instituto de Ciencia y Tecnología de los alimentos Córdoba), UNC-CONICET, Av. Filloy s/n, Cuidad Universitaria, Córdoba, Argentina.
| | - João Paulo Fabi
- University of São Paulo, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Av. Prof. Lineu Prestes 580, São Paulo, SP, Brazil; Food Research Center (FoRC), CEPID-FAPESP, Research Innovation and Dissemination Centers, São Paulo Research Foundation, Rua do Lago, 250, São Paulo, SP, Brazil; Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo, SP, Brazil.
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3
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Kang J, Huang-Fu ZY, Tian X, Cheng L, Zhang J, Liu Y, Liu Y, Wang S, Hu X, Zou L, Guo Q. Arabinoxylan of varied structural features distinctively affects the functional and in vitro digestibility of wheat starch. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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4
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Korge M, Alaru M, Keres I, Khaleghdoust B, Möll K, Altosaar I, Loit E. The influence of cropping system, weather conditions and genotype on arabinoxylan content in wheat and barley grains. J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2023.103650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
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5
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Recent Developments in Molecular Characterization, Bioactivity, and Application of Arabinoxylans from Different Sources. Polymers (Basel) 2023; 15:polym15010225. [PMID: 36616574 PMCID: PMC9824288 DOI: 10.3390/polym15010225] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 12/26/2022] [Accepted: 12/27/2022] [Indexed: 01/04/2023] Open
Abstract
Arabinoxylan (AX) is a polysaccharide composed of arabinose, xylose, and a small number of other carbohydrates. AX comes from a wide range of sources, and its physicochemical properties and physiological functions are closely related to its molecular characterization, such as branched chains, relative molecular masses, and substituents. In addition, AX also has antioxidant, hypoglycemic, antitumor, and proliferative abilities for intestinal probiotic flora, among other biological activities. AXs of various origins have different molecular characterizations in terms of molecular weight, degree of branching, and structure, with varying structures leading to diverse effects of the biological activity of AX. Therefore, this report describes the physical properties, biological activities, and applications of AX in diverse plants, aiming to provide a theoretical basis for future research on AX as well as provide more options for crop breeding.
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Nishitsuji Y, Whitney K, Nakamura K, Hayakawa K, Simsek S. Analysis of molecular weight and structural changes in water-extractable arabinoxylans during the breadmaking process. Food Chem 2022; 386:132772. [PMID: 35344729 DOI: 10.1016/j.foodchem.2022.132772] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2021] [Revised: 02/24/2022] [Accepted: 03/21/2022] [Indexed: 11/26/2022]
Abstract
Arabinoxylans are important for dough and breadmaking properties. It is not clear how arabinoxylans of different molecular weights behave during the breadmaking process as well as the changes in individual structures. We investigated changes in the molecular weight and structure of water-extractable arabinoxylans. It was revealed that molecules larger than high molecular weight arabinoxylans were formed during the mixing and 1st fermentation (105 min before 1st punch). High molecular weight arabinoxylan continued to be degraded from mixing to the proofing stage. The arabinose to xylose ratio increased at mixing and the 1st fermentation due to solubilization of highly substituted arabinoxylan. Low molecular weight arabinoxylan did not show degradation and structural changes during the fermentation process, whereas the weight average molecular weight of low molecular weight arabinoxylan significantly decreased (P < 0.05) at mixing. Water extractable arabinoxylan shows different behaviors for molecular weight and structural changes during the breadmaking process.
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Affiliation(s)
- Yasuyuki Nishitsuji
- Cereal Science Research Center of Tsukuba, Nisshin Flour Milling Inc, 13 Ohkubo, Tsukuba, Ibaraki 300-2611, Japan.
| | - Kristin Whitney
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - Kenji Nakamura
- Cereal Science Research Center of Tsukuba, Nisshin Flour Milling Inc, 13 Ohkubo, Tsukuba, Ibaraki 300-2611, Japan
| | - Katsuyuki Hayakawa
- Cereal Science Research Center of Tsukuba, Nisshin Flour Milling Inc, 13 Ohkubo, Tsukuba, Ibaraki 300-2611, Japan
| | - Senay Simsek
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA.
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He HJ, Qiao J, Liu Y, Guo Q, Ou X, Wang X. Isolation, Structural, Functional, and Bioactive Properties of Cereal Arabinoxylan─A Critical Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:15437-15457. [PMID: 34842436 DOI: 10.1021/acs.jafc.1c04506] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Arabinoxylans (AXs) are widely distributed in various cereal grains, such as wheat, corn, rye, barley, rice, and oat. The AX molecule contains a linear (1,4)-β-D-xylp backbone substituted by α-L-araf units and occasionally t-xylp and t-glcpA through α-(1,2) and/or α-(1,3) glycosidic linkages. Arabinoxylan shows diversified functional and bioactive properties, influenced by their molecular mass, branching degree, ferulic acid (FA) content, and the substitution position and chain length of the side chains. This Review summarizes the extraction methods for various cereal sources, compares their structural features and functional/bioactive properties, and highlights the established structure-function/bioactivity relationships, intending to explore the potential functions of AXs and their industrial applications.
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Affiliation(s)
- Hong-Ju He
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Jinli Qiao
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yan Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Qingbin Guo
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xingqi Ou
- School of Life Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Xiaochan Wang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin 300457, China
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Meeus Y, Janssen F, Wouters AG, Delcour JA, Moldenaers P. The role of arabinoxylan in determining the non-linear and linear rheology of bread doughs made from blends of wheat (Triticum aestivum L.) and rye (Secale cereale L.) flour. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106990] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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9
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Zhang Q, Yin L, Chen F, Zhang P, Lv D, Zhu T, Duan X. Effect of soybean oil content on textural, rheological, and microstructural properties of WBAXs-SPI emulsion-filled gels. J Texture Stud 2021; 52:251-259. [PMID: 33410521 DOI: 10.1111/jtxs.12581] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 12/23/2020] [Accepted: 12/27/2020] [Indexed: 11/29/2022]
Abstract
This study aimed to prepare wheat bran arabinoxylans-soy protein isolate (WBAXs-SPI) emulsion-filled gels with different oil contents and investigate their rheological, textural, water-holding capacity (WHC), and microstructural properties. The rheological analysis results showed that the maximum correlation interaction occurs when the soybean oil concentration was 10%, and the elastic modulus (G') reaches the highest value of 13,562 Pa. Interestingly, the WHC and texture change trend of WBAXs-SPI emulsion-filled gel were consistent with rheology. Meanwhile, confocal laser scanning microscopy (CLSM) observation indicated that the emulsion-filled gels formed an interpenetrating polysaccharide-protein complex network system. Therefore, the filling emulsion performance could be adjusted by changing the concentration of oil droplets as the active filler. This provides the possibility of developing new food materials encapsulating fat-soluble substances with a low oil rate and more stable structure.
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Affiliation(s)
- Qiang Zhang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Lijun Yin
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China.,College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Fusheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Penglong Zhang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Dingyang Lv
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Tingwei Zhu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Xiaojie Duan
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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10
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Non-Starch Polysaccharides in Wheat Beers and Barley Malt beers: A Comparative Study. Foods 2020; 9:foods9020131. [PMID: 32012746 PMCID: PMC7073560 DOI: 10.3390/foods9020131] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/1970] [Revised: 01/24/2020] [Accepted: 01/24/2020] [Indexed: 12/13/2022] Open
Abstract
Non-starch polysaccharides (NSPs) in beers attract extensive attention due to their health benefits. The aim of this work was to investigate and compare NSPs including arabinoxylan, arabinogalactan, β–glucans, and mannose polymers in wheat and barley malt beers as well as the influence on its quality. NSPs in wheat beers (1953–2923 mg/L) were higher than that in barley malt beers (1442–1756 mg/L). Arabinoxylan was the most abundant followed by arabinogalactan. In contrast to barley malt beers, wheat beers contained more mannose polymers (130–182 mg/L) than β-glucan (26–99 mg/L), indicating that more arabinoxylan, arabinogalactan, and mannose polymers came from wheat malt. The substitution degree of arabinoxylan in wheat beers (0.57–0.66) was lower than that in barley malt beers (0.68–0.72), while the degree of polymerization (38–83) was higher (p < 0.05) than that in barley malt beers (38–48), indicating different structures of arabinoxylan derived from barley malt and wheat malt. NSPs, especially arabinoxylan content, positively correlated (p < 0.01) with real extract and viscosity of beers. Furthermore, wheat and barley malt beers were well separated in groups by principal component analysis.
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Stępniewska S, Hassoon WH, Szafrańska A, Cacak-Pietrzak G, Dziki D. Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour. Foods 2019; 8:foods8080331. [PMID: 31398871 PMCID: PMC6722811 DOI: 10.3390/foods8080331] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2019] [Revised: 08/02/2019] [Accepted: 08/06/2019] [Indexed: 12/03/2022] Open
Abstract
The aim of this study was to evaluate the baking value of rye flours from industrial mills and to indicate which rye flour quality parameters are the most important predictors of wholemeal rye bread quality for commercially milled rye grains. Ten wholemeal rye flours, which were characterized by ash content ranging from 1.43% to 2.42% d.m. (dry mass), were used for the study. The parameters that characterize the flour properties and the baking test were assessed. The study revealed that for the analyzed commercial rye flours, the falling number test and the amylograph properties are insufficient parameters for predicting the quality of wholemeal rye bread. The manufacture of good quality wholemeal bread requires the use of rye flour with superior quality, such as fine granulation, low protein content, low total and insoluble pentosans content, and, in particular, a high percentage of water-soluble pentosans content. Breads with a higher volume were obtained from rye flours that were generally characterized by lower protein content, lower total and insoluble pentosans content, and higher water-soluble pentosans content. Flour granulation and the percentage of water-soluble pentosans content especially, had a significant impact on bread’s hardness of crumb and the hardness of crumb’s increase during bread storage.
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Affiliation(s)
- Sylwia Stępniewska
- Department of Grain Processing and Bakery, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 02-532 Warsaw, Poland
| | - Waleed H Hassoon
- Department of Food Technology, College of Food Sciences, University of Al-Qasim Green, Babylon 964, Iraq
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 1, 20-286 Lublin, Poland
| | - Anna Szafrańska
- Department of Grain Processing and Bakery, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 02-532 Warsaw, Poland
| | - Grażyna Cacak-Pietrzak
- Department of Grain Processing and Bakery, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 02-532 Warsaw, Poland
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 1, 20-286 Lublin, Poland.
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Wang L, Zhang L, Qiu S, Liu C, Zhang P, Yin L, Chen F. Rheological properties and structural characteristics of arabinoxylan hydrogels prepared from three wheat bran sources. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.05.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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13
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Török K, Szentmiklóssy M, Tremmel-Bede K, Rakszegi M, Tömösközi S. Possibilities and barriers in fibre-targeted breeding: Characterisation of arabinoxylans in wheat varieties and their breeding lines. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.01.012] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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14
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Trends in the Use of Plant Non-Starch Polysaccharides within Food, Dietary Supplements, and Pharmaceuticals: Beneficial Effects on Regulation and Wellbeing of the Intestinal Tract. Sci Pharm 2018. [DOI: 10.3390/scipharm86040049] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
Abstract
As the demand for healthy products targeted to prevent or ameliorate bowel disease and digestive disorders of the intestinal tract is increasing, this review describes non-starch polysaccharides, such as β-glucan, arabinoxylan, galactomannan, fructan, and heteropolysaccarides from mucilages, as useful sources for adequate and tailor-made products aimed for regulation of the colon and wellbeing effects on the gut microbiota. Their monosaccharide composition, structure, molecular dimensions, physicochemical characteristics and growth stimulation of lactobacilli and bifidobacteria in the gut microbiota is reported. Arabinoxylan from wheat and rye grains is discussed as an ingredient for gluten and lectin-free bread and baked goods. Galactomannans from legumes and their partially hydrolysed products are presented as sources for specific healthy products against bowel disease and digestive discomfort. Commercial fructan products obtained from inulin, fructan of agave, and fructooligosaccharides are discussed in detail as a selective substrate for fermentation by health-promoting bacteria in the colon, such as lactobacilli and bifidobacteria. Structurally different heteropolysaccharides from mucilages of traditional medicinal plants, such as seeds from psyllium, flax, chan, chia, and basil or cladodes from Opuntia spp., are discussed as useful sources of dietary fibre, with prebiotic characteristics and digestive regulation in the intestinal tract as well.
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15
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Rosicka-Kaczmarek J, Komisarczyk A, Nebesny E. Heteropolysaccharide preparations from rye and wheat bran as sources of antioxidants. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.03.013] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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16
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Li Y, He T, Liang R, Luo Z, Zhu Y, Yang C. Preparation and properties of multifunctional sinapic acid corn bran arabinoxylan esters. Int J Biol Macromol 2018; 106:1279-1287. [DOI: 10.1016/j.ijbiomac.2017.08.137] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2017] [Revised: 07/24/2017] [Accepted: 08/23/2017] [Indexed: 01/03/2023]
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17
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Bender D, Nemeth R, Wimmer M, Götschhofer S, Biolchi M, Török K, Tömösközi S, D'Amico S, Schoenlechner R. Optimization of Arabinoxylan Isolation from Rye Bran by Adapting Extraction Solvent and Use of Enzymes. J Food Sci 2017; 82:2562-2568. [PMID: 28960305 PMCID: PMC5765506 DOI: 10.1111/1750-3841.13920] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2017] [Revised: 08/01/2017] [Accepted: 08/13/2017] [Indexed: 12/02/2022]
Abstract
Physicochemical and functional properties of arabinoxylans (AXs) can be significantly influenced by their isolation method. Finding balanced process conditions that allow optimal extraction yields while preserving AXs functionality is a challenge. The aim of this study was to determine the effect of different chemical solvents with neutral and alkaline pH on the intrinsic properties and extraction yield of AXs isolated from rye bran. Additionally, the application of xylanases and other cell wall degrading enzymes (Pentopan Mono BG, Deltazym XL‐VR, Viscoflow BG) to solubilize bound AXs was investigated. Results show that the use of Ca(OH)2 for isolation was superior to water and Na2CO3, as it selectively solubilized AXs and delivered isolates with a purity of up to 43.92% AX and a moderate ferulic acid (FA) content (209.35 ± 16.79 mg FA/100 g AX). Application of xylanases was further able to duplicate these achieved AX yields (7.50 to 9.85g AX/100 g bran). Additionally, isolates displayed highest ferulic acid contents (445.18 to 616.71 mg FA/100 g AX) and lowest impurities in comparison to chemical extracted AXs. Rheological characterization of the isolates showed a pronounced shear thinning behavior which fitted well to the power‐law model (R2 > 0.989). Differences in pseudoplasticity of the isolates suggested that structural and chemical properties might have been responsible for this behavior.
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Affiliation(s)
- Denisse Bender
- Dept. of Food Science and Technology, BOKU- Univ. of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria
| | - Renata Nemeth
- Dept. of Applied Biotechnology and Food Science, Budapest Univ. of Technology and Economics, Müegyetem rkp.3, 1111 Budapest, Hungary
| | - Michaela Wimmer
- Dept. of Food Science and Technology, BOKU- Univ. of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria
| | - Sylvia Götschhofer
- Dept. of Food Science and Technology, BOKU- Univ. of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria
| | - Matilde Biolchi
- Dept. of Food and Nutritional Sciences, Univ. degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy
| | - Kitti Török
- Dept. of Applied Biotechnology and Food Science, Budapest Univ. of Technology and Economics, Müegyetem rkp.3, 1111 Budapest, Hungary
| | - Sandor Tömösközi
- Dept. of Applied Biotechnology and Food Science, Budapest Univ. of Technology and Economics, Müegyetem rkp.3, 1111 Budapest, Hungary
| | - Stefano D'Amico
- Dept. of Food Science and Technology, BOKU- Univ. of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria
| | - Regine Schoenlechner
- Dept. of Food Science and Technology, BOKU- Univ. of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria
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18
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Li J, Du J, Wu X, Zhang Z, Zhang K. Changes in crude arabinoxylan during cloudy wheat beer brewing on a production scale. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.407] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Jie Li
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an Shandong 271018 China
| | - Jinhua Du
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an Shandong 271018 China
| | - Xiaoying Wu
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an Shandong 271018 China
- Market Supervision and Administration of Chongming District; Chongming Shanghai 202172 China
| | | | - Kaili Zhang
- Shandong Taishan Beer Co. Ltd; Tai’ an 271000 China
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