Rheology and microstructure of gels based on wheat arabinoxylans enzymatically modified in arabinose to xylose ratio - Archive ouverte HAL Access content directly
Journal Articles Journal of the Science of Food and Agriculture Year : 2017

Rheology and microstructure of gels based on wheat arabinoxylans enzymatically modified in arabinose to xylose ratio

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Abstract

Background:Arabinoxylans (AX) are polysaccharides consisting of a backbone of xyloses with arabinose substituents ester-linked to ferulic acid (FA). The arabinose to xylose ratio (A/X) in AX may vary from 0.3 to 1.1. AX form covalent gels by cross-linking of FA but physical interactions between AX chains also contribute to the network formation. The present study aimed to investigate the rheological and microstructural characteristics of gels based on AX enzymatically modified in A/X. ResultsTailored AX presented A/X ranging from 0.68 to 0.51 and formed covalent gels. Dimers of FA content and elasticity (G) increased from 0.31 to 0.39g kg(-1) AX and from 106 to 164Pa when the A/X in the polysaccharide decreased from 0.68 to 0.51. Atomic force microscopy images of AX gels showed a sponge-like microstructure at A/X=0.68, whereas, at lower values, gels presented a more compact microstructure. Scanning electron microscopy analysis of AX gels show an arrangement of different morphology, passing from an imperfect honeycomb (A/X=0.68) to a flake-like microstructure (A/X=0.51). ConclusionLower A/X values favor the aggregation of AX chains resulting in an increase in di-FA content, which improves the rheological and microstructural characteristics of the gel formed.
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Dates and versions

hal-01669152 , version 1 (20-12-2017)

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Jorge Marquez-Escalante, Elizabeth Carvajal-Millan, Madhav P Yadav, Madhuvanti Kale, Agustín Rascón-Chu, et al.. Rheology and microstructure of gels based on wheat arabinoxylans enzymatically modified in arabinose to xylose ratio. Journal of the Science of Food and Agriculture, 2017, 98 (3), pp.914 - 922. ⟨10.1002/jsfa.8537⟩. ⟨hal-01669152⟩
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