Enzymatic cross-linking of alkali extracted arabinoxylans: gel rheological and structural characteristics

Int J Mol Sci. 2011;12(9):5853-61. doi: 10.3390/ijms12095853. Epub 2011 Sep 9.

Abstract

Ferulated arabinoxylans were alkali-extracted from wheat bran at different incubation times (0.0, 0.5, 1.0, 1.5 and 2.0 h). Wheat bran ferulated arabinoxylans (WBAX) arabinose-to-xylose ratio, ferulic acid content, intrinsic viscosity and viscosimetric molecular weight values decreased as the incubation time of extraction increased. WBAX enzymatic cross-linking capability was affected by incubation time while an increase in WBAX concentration from 5 to 6% (w/v) favored gelation. The WBAX gels formed presented a macroporous structure with mesh size ranging from 40 to 119 nm and hardness values varying from 1.7 to 5 N.

Keywords: arabinoxylans; ferulic acid; gelation; laccase.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Alkalies / chemistry*
  • Arabinose / metabolism
  • Coumaric Acids / metabolism
  • Cross-Linking Reagents / chemistry
  • Cross-Linking Reagents / metabolism
  • Dietary Fiber*
  • Gels / chemistry
  • Laccase / chemistry
  • Laccase / metabolism
  • Molecular Weight
  • Rheology
  • Time Factors
  • Viscosity
  • Xylans / chemistry*
  • Xylans / isolation & purification*
  • Xylans / metabolism
  • Xylose / metabolism

Substances

  • Alkalies
  • Coumaric Acids
  • Cross-Linking Reagents
  • Dietary Fiber
  • Gels
  • Xylans
  • arabinoxylan
  • Xylose
  • ferulic acid
  • Arabinose
  • Laccase