1
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Wang J, Hou X, Hannachi K, Fan M, Li Y, Qian H, Wang L. A multi-scale approach to arabinoxylan-based emulsions: From molecular features, interfacial properties to emulsion behaviors. Int J Biol Macromol 2024; 258:128881. [PMID: 38134997 DOI: 10.1016/j.ijbiomac.2023.128881] [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: 08/29/2023] [Revised: 12/05/2023] [Accepted: 12/17/2023] [Indexed: 12/24/2023]
Abstract
Arabinoxylan (AX) is well-known for its emulsification and beneficial biological activity, but the roles of AX's molecular features and interfacial properties in AX-based emulsion behaviors were unknown. We first used a multi-scale approach to correlate molecular, interfacial, droplet characteristics, and bulk emulsion of AXs from corn and wheat bran (CAXs and WAXs). Our results showed that among CAXs and WAXs solution (1 %, 2 % and 3 %, w/v), 0.25 M NaOH-treated CAX and WAX showed smaller particle sizes (493 nm and 8621 nm), lower interfacial tension and stronger interfacial layer, whose emulsion exhibited smaller initial droplets (541 nm and 660 nm) and better stability. Moreover, WAXs had bigger particle sizes, lower interfacial tension and stronger interfacial layer than CAXs, but CAXs exhibited better emulsifying and emulsion-stabilizing properties than WAXs. There is a satisfactory correlation among CAXs' or WAXs' molecular features, interfacial properties and emulsion behaviors. However, a good correlation from different grains AXs cannot be established.
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Affiliation(s)
- Jing Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Xiaoxiao Hou
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Kanza Hannachi
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Mingcong Fan
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Yan Li
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Haifeng Qian
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Li Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
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2
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Petermann M, Dianteill L, Zeidi A, Vaha Ouloassekpa R, Budisavljevic P, Le Men C, Montanier C, Roblin P, Cabane B, Schweins R, Dumon C, Bouchoux A. Arabinoxylan in Water through SANS: Single-Chain Conformation, Chain Overlap, and Clustering. Biomacromolecules 2023; 24:3619-3628. [PMID: 37526635 DOI: 10.1021/acs.biomac.3c00374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/02/2023]
Abstract
Using small-angle neutron scattering (SANS), we examine the structure and conformational behavior of wheat arabinoxylan (AX) prepared at various concentrations in a sodium phosphate aqueous buffer. As for another major hemicellulose, xyloglucan, we observe a small number of large clusters surrounded by AX chains that behave exactly as a polymer in good solvent with a Flory exponent ν = 0.588. The fit of the data at high q-values to a standard worm-like chain model gives the persistence length lp = 45 Å and cross section of the chains 2Rc = 11-12 Å. In addition, using a dedicated modeling approach, we extract from the SANS data at the intermediate q-range the correlation length ξ of the solutions in the semidilute regime. The decay of ξ with concentration follows a scaling law that further confirms the self-avoiding statistical behavior of the AX chains. This first comprehensive study about the properties of water-soluble AX at different length scales may help in the development of products and processes involving AX as a substitute for fossil carbon molecules.
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Affiliation(s)
- Maike Petermann
- TBI, Université de Toulouse, CNRS, INRAE, INSA, 31077 Toulouse, France
| | - Lucie Dianteill
- TBI, Université de Toulouse, CNRS, INRAE, INSA, 31077 Toulouse, France
| | - Amal Zeidi
- TBI, Université de Toulouse, CNRS, INRAE, INSA, 31077 Toulouse, France
| | | | | | - Claude Le Men
- TBI, Université de Toulouse, CNRS, INRAE, INSA, 31077 Toulouse, France
| | - Cédric Montanier
- TBI, Université de Toulouse, CNRS, INRAE, INSA, 31077 Toulouse, France
| | - Pierre Roblin
- Laboratoire de Génie Chimique, Université de Toulouse, CNRS, INPT, UPS, 31062 Toulouse, France
| | | | - Ralf Schweins
- Institut Laue-Langevin, DS/LSS, 71 Avenue des Martyrs, CS-20156, 38042 Grenoble, France
| | - Claire Dumon
- TBI, Université de Toulouse, CNRS, INRAE, INSA, 31077 Toulouse, France
| | - Antoine Bouchoux
- TBI, Université de Toulouse, CNRS, INRAE, INSA, 31077 Toulouse, France
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3
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Hu J, Li X, Yu Q, Wang W, Bi J. Understanding the impact of pectin physicochemical variation on browning of simulated Maillard reaction system in thermal and storage processing. Int J Biol Macromol 2023; 240:124347. [PMID: 37028628 DOI: 10.1016/j.ijbiomac.2023.124347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 03/19/2023] [Accepted: 04/02/2023] [Indexed: 04/08/2023]
Abstract
Maillard reaction browning is one of the quality deterioration in dried fruit products, but how pectin affects Maillard reaction in the fruit drying and storage process is not clear. This study aimed at investigating the mechanism of pectin variation impact on the browning of Maillard reaction by using simulated system (l-lysine, d-fructose and pectin) in thermal (60 °C and 90 °C for 8 h) and storage (37 °C for 14 days) process. Results showed that apple pectin (AP) and sugar beet pectin (SP) significantly enhanced the browning index (BI) of the Maillard reaction system by 0.01 to 134.51 in the thermal and storage processes, respectively, which were methylation degree of pectin-dependent. The pectin depolymerization product participated Maillard reaction by reacting with l-lysine, and increasing the 5-hydroxymethyl furfural (5-HMF) content (1.25-11.41-fold) and Abs420nm (0.01-0.09). It also produced a new product (m/z 225.1245), which finally increased browning level of the system.
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Affiliation(s)
- Jiaxing Hu
- Institute of Food Science and Technology, CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Beijing 100193, China
| | - Xuan Li
- Institute of Food Science and Technology, CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Beijing 100193, China.
| | - Qingting Yu
- Institute of Food Science and Technology, CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Beijing 100193, China
| | - Wenyue Wang
- Institute of Food Science and Technology, CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Beijing 100193, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Beijing 100193, China.
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4
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Guo R, Sun X, Kou Y, Song H, Li X, Song L, Zhao T, Zhang H, Li D, Liu Y, Song Z, Wu J, Wu Y. Hydrophobic aggregation via partial Gal removal affects solution characteristics and fine structure of tamarind kernel polysaccharides. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/01/2023]
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5
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Feng S, Yi J, Ma Y, Bi J. The role of amide groups in the mechanism of acid-induced pectin gelation: A potential pH-sensitive hydrogel based on hydrogen bond interactions. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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6
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Kaczmarczyk K, Kruk J, Ptaszek P, Ptaszek A. Plantago Ovata Husk: An Investigation of Raw Aqueous Extracts. Osmotic, Hydrodynamic and Complex Rheological Characterisation. Molecules 2023; 28:molecules28041660. [PMID: 36838648 PMCID: PMC9962041 DOI: 10.3390/molecules28041660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 02/03/2023] [Accepted: 02/06/2023] [Indexed: 02/12/2023] Open
Abstract
The aim of the study was to characterize raw aqueous extracts from Plantago ovata husk in terms of molecular chain mass, osmotic, hydrodynamic, and rheological properties. The raw extracts used in this study have not been yet investigated in the indicated research area. Determination of the molecular weight of the chains present in the extract was performed by gel permeation chromatography (GPC). Osmotic properties were characterized using membrane osmometry. Rheological properties were investigated via classical rotational rheology with normal force measurements, as well as less common but equally important measurements of extensional viscosity. Two types of chains with an average molecular mass of 200 and 1780 kDa were found. The values of the first virial coefficient (B2) indicate the predominance of biopolymer-biopolymer interactions. The hydrodynamic radius established at 25 and 30 °C was 74 and 67 nm, respectively, and lower than at 40 °C (>600 nm). The first critical concentration was determined: c*=0.11 g·dL-1. The dominance of negative normal force values resulting from the formation of a pseudo-gel structure of the heteroxylates was demonstrated. Extensional viscosity measurement results revealed that the studied extracts cannot be treated as simple shear-thinning fluids, as indicated by shear flow, but should be considered as viscoelastic fluids.
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Affiliation(s)
- Kacper Kaczmarczyk
- Department of Engineering and Machinery in Food Industry, Faculty of Food Technology, University of Agriculture in Kraków, ul. Balicka 122, 30-149 Kraków, Poland
- Correspondence:
| | - Joanna Kruk
- Department of Engineering and Machinery in Food Industry, Faculty of Food Technology, University of Agriculture in Kraków, ul. Balicka 122, 30-149 Kraków, Poland
| | - Paweł Ptaszek
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Kraków, ul. Balicka 122, 30-149 Kraków, Poland
| | - Anna Ptaszek
- Department of Engineering and Machinery in Food Industry, Faculty of Food Technology, University of Agriculture in Kraków, ul. Balicka 122, 30-149 Kraków, Poland
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7
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The impact of psyllium gelation behaviour on in vitro colonic fermentation properties. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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8
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Wang P, Wang G, Zhang Y, Lv X, Xie C, Shen J, Yang R, Gu Z, Zhou J, Jiang D. Impact of Wheat Arabinoxylan with Defined Substitution Patterns on the Heat-Induced Polymerization Behavior of Gluten. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:14784-14797. [PMID: 36265514 DOI: 10.1021/acs.jafc.2c05236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
To further depict the interaction mechanism of wheat arabinoxylan (AX) and gluten proteins upon thermal processing, AX was enzymatically tailored with defined substitution patterns and the impact on the heat-induced polymerization behavior of gluten was comparatively studied. The results showed that tailormade AX promoted the formation of glutenin-glutenin and glutenin-gliadin macrocrosslinks upon heating, with the optimal effect detected for AX depleted of Araf of disubstituted Xylp. The tailormade AX, especially AX depleted of monosubstituted Xylp, facilitated the polymerization ability of α-gliadin into glutenin compared with untailored AX. The unfolding process of gluten was partially impeded by AX upon heating, while the tailormade AX promoted the unfolding process. AX could bury Trp and Tyr upon polymerization of glutenin and gliadin and induced the change of the disulfide bridge conformation to a less-stable state, while the effect was alleviated with tailormade AX. The enhanced polymerization with tailormade AX strengthened the gluten network and induced more heterogeneously distributed large protein aggregates.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Jianzhong Zhou
- College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, People's Republic of China
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9
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Hu J, Bi J, Li X, Wu X, Yu Q, Feng S. Different air velocity drying impacts on browning reaction and antioxidant activity of apple cube and its storage counterparts. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jiaxing Hu
- Institute of Food Science and Technology CAAS Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Beijing China
| | - Jinfeng Bi
- Institute of Food Science and Technology CAAS Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Beijing China
| | - Xuan Li
- Institute of Food Science and Technology CAAS Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Beijing China
| | - Xinye Wu
- Institute of Food Science and Technology CAAS Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Beijing China
| | - Qingting Yu
- Institute of Food Science and Technology CAAS Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Beijing China
| | - Shuhan Feng
- Institute of Food Science and Technology CAAS Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Beijing China
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10
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Wang P, Li D, Hou C, Yang T, Yang R, Gu Z, Jiang D. Tailormade Wheat Arabinoxylan Reveals the Role of Substitution in Regulating Gelatinization and Retrogradation Behavior of Wheat Starch. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:1659-1669. [PMID: 35099184 DOI: 10.1021/acs.jafc.1c07722] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
To elucidate the role of substitution of arabinoxylan (AX) in the characteristics of wheat starch, this study prepared AX with a well-defined structure by targeted enzymatic hydrolysis and comparatively investigated the effects of AX with different degrees of substitution on gelatinization and retrogradation behavior of starch. Removal of major arabinofuranosyl (Araf) of mono- or disubstituted xylopyranosyl (Xylp) of both low-molecular-weight (Mw: 62.5 kDa, Araf/Xylp: 0.61) and high-molecular-weight AX (Mw: 401.2 kDa, Araf/Xylp: 0.61) reversed the decreased gelatinization viscosity and recrystallization of amylose induced by AX to a similar extent. Upon retrogradation for 30 days, the Araf of mono- and disubstituted Xylp contributed to the water distribution and the effect depended on the molecular chain length. The C3-linked Araf of disubstituted Xylp was more involved in prohibiting the retardation of recrystallization of amylopectin, while the presence of Araf of monosubstituted Xylp might hinder the interactions between AX and amylopectin.
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Affiliation(s)
- Pei Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Dandan Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Cuidan Hou
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Tao Yang
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Runqiang Yang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Zhenxin Gu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Dong Jiang
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
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11
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Guo R, Li X, Sun X, Kou Y, Zhang J, Li D, Liu Y, Zhao T, Zhang H, Song Z, Wu Y. Molecular aggregation via partial Gal removal affects physicochemical and macromolecular properties of tamarind kernel polysaccharides. Carbohydr Polym 2022; 285:119264. [DOI: 10.1016/j.carbpol.2022.119264] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 02/13/2022] [Accepted: 02/15/2022] [Indexed: 11/27/2022]
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12
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Viscoelastic behaviour of rapid and slow self-healing hydrogels formed by densely branched arabinoxylans from Plantago ovata seed mucilage. Carbohydr Polym 2021; 269:118318. [PMID: 34294330 DOI: 10.1016/j.carbpol.2021.118318] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 05/13/2021] [Accepted: 06/05/2021] [Indexed: 11/19/2022]
Abstract
We report rheological characterisation of hydrogels formed by highly substituted brush-like arabinoxylans from Plantago ovata seed mucilage. Two arabinoxlyan fractions with similar molecular weight and linkage compositions are chosen to form gels with distinct rheological properties but a similar network structure. Small and large amplitude oscillatory shear rheology is used to characterise the sol-gel transition as a function of temperature and concentration. Differences in rheology and gelation of the two hydrogels are found to be associated with the different proportion of 'slow'- and 'fast'-dissociating junctions stabilised by hydrogen bonds, with the 'fast'-dissociating junctions playing an important role in rapid self-healing of the gel. Based on the temperature dependence of storage modulus and time-temperature superposition principle in combination with the Arrhenius equation, the activation energies of junction zone dissociation are estimated to be 402-480 kJ/mol and 97-144 kJ/mol for the 'slow' and 'fast' junction types, respectively.
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13
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Sarkar A, Soltanahmadi S, Chen J, Stokes JR. Oral tribology: Providing insight into oral processing of food colloids. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106635] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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14
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Ren Y, Linter BR, Linforth R, Foster TJ. A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis. Food Funct 2021; 11:5333-5345. [PMID: 32459258 DOI: 10.1039/d0fo00115e] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Contribution of methylcellulose (MC), psyllium seed husk powder (PSY), and water addition level to gluten free bread quality and correlations between dough rheological properties and bread qualities were investigated by response surface design and principal component analysis. The generalised Maxwell model was applied to estimate the relaxation frequency of gluten free doughs. The addition of PSY has a complex influence on pasting viscosity at high temperature and an additional peak was observed. MC significantly influenced dough extensibility and work of adhesion, which are good predictors of bread volume and textural properties. Other rheological responses are less significantly correlated to specific volume, but they are sensitive to formulation variations, reflect dough structures and stability, related to proving behaviours, and correlated to loaf concavity. An inappropriate combination of water and hydrocolloids might lead to problems such as low stability of doughs, overexpansion, and weak crumb structure at high water addition levels, or, in contrast, high rigidity of dough, a trap of excessive air during mixing, and restrained gas cell expansion with high hydrocolloid addition and low water addition.
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Affiliation(s)
- Yi Ren
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK.
| | - Bruce R Linter
- PepsiCo International Ltd, 4 Leycroft Rd, Leicester, LE4 1ET, UK.
| | - Robert Linforth
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK.
| | - Tim J Foster
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK.
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15
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Comparison of Alkaline/Oxidative and Hydrothermal Extraction of Wheat Bran Arabinoxylans. Foods 2021; 10:foods10040826. [PMID: 33920214 PMCID: PMC8070571 DOI: 10.3390/foods10040826] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 04/03/2021] [Accepted: 04/07/2021] [Indexed: 11/16/2022] Open
Abstract
The bran accounts for approximately 25% of the wheat kernel but is currently only a by-product, used as animal feed. However, due to its high arabinoxylan content it could be a valuable raw material for food production. Arabinoxylans cannot be digested in the human intestine but are intensely studied for their health-beneficial properties. These include glycemic control by formation of a highly viscous gel in the intestine, and hence delaying starch digestion, alongside an increase in short chain fatty acids. To apply sufficient amounts of arabinoxylan for health-beneficial effects, extraction and concentration is required. Alkaline/oxidative conditions are commonly used, but for potential food applications more cost-efficient methods, without hazardous chemicals, are required. Therefore, this study aimed to optimize the conditions for hydrothermal extraction (extraction time and temperature) at laboratory-scale and to compare the results to an established alkaline/oxidative method. The resulting extracts were characterized for yield, purity, arabinoxylan molecular mass, arabinose/xylose ratio, and viscosity to evaluate the quality of the method. For the hydrothermal extraction, an extraction time of 1 h at 160 °C and 6.5 bar gave the best results. However, even these optimized conditions resulted in lower extract purity and severely degraded arabinoxylans. Although further optimization of the hydrothermal process is required, the present work builds an important foundation for the development of an industrial hydrothermal extraction method.
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16
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Cowley JM, Burton RA. The goo-d stuff: Plantago as a myxospermous model with modern utility. THE NEW PHYTOLOGIST 2021; 229:1917-1923. [PMID: 33220085 DOI: 10.1111/nph.17095] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Accepted: 10/08/2020] [Indexed: 06/11/2023]
Abstract
Mucilage, a gel-like layer formed around wetted seeds in a process called myxospermy, has importance as a proxy for studying cell wall polysaccharide biosynthesis and interactions and as a source of valuable health supplements and hydrocolloids. Arabidopsis thaliana has provided unrivalled insight into mucilage/cell wall synthesis, but its lack of commercial utility presents an opportunity to develop an alternative myxospermous model linking genetics, chemistry and functionality. Here, we discuss recent advances in the understanding of mucilage production, composition and properties of Plantago, a promising candidate as an alternative model with economic relevance. We outline how genomic/transcriptomic and chemical analysis advances could be made to strengthen Plantago's use as a model system, through challenging but achievable approaches.
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Affiliation(s)
- James M Cowley
- School of Agriculture, Food and Wine and ARC Centre of Excellence in Plant Energy Biology, University of Adelaide, Waite Campus, Urrbrae, SA, 5064, Australia
| | - Rachel A Burton
- School of Agriculture, Food and Wine and ARC Centre of Excellence in Plant Energy Biology, University of Adelaide, Waite Campus, Urrbrae, SA, 5064, Australia
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17
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Asghar MS, Li J, Ahmed I, Ghazanfar U, Irshad MS, Idrees M, Haq Z, Rizwan M, Sheikh F, Yasmeen F. Antioxidant, and enhanced flexible nano porous scaffolds for bone tissue engineering applications. NANO SELECT 2021. [DOI: 10.1002/nano.202000261] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Affiliation(s)
- Muhammad Sohail Asghar
- Department of Physics University of Wah Wah Cantonment 47040 Pakistan
- Ministry‐of‐Education Key Laboratory for the Green Preparation and Application of Functional Materials, School of Materials Science and Engineering Hubei University Wuhan 430062 P. R. China
| | - Jinhua Li
- Ministry‐of‐Education Key Laboratory for the Green Preparation and Application of Functional Materials, School of Materials Science and Engineering Hubei University Wuhan 430062 P. R. China
| | - Iftikhar Ahmed
- E.R.C . Research Centre COMSATS University Islamabad Lahore 54000 Pakistan
| | - Uzma Ghazanfar
- Department of Physics University of Wah Wah Cantonment 47040 Pakistan
| | - Muhammad Sultan Irshad
- Ministry‐of‐Education Key Laboratory for the Green Preparation and Application of Functional Materials, School of Materials Science and Engineering Hubei University Wuhan 430062 P. R. China
| | - Muhammad Idrees
- Department of Biosciences University of Wah Wah Cantonment 47040 Pakistan
| | - Zeenat Haq
- Department of Biosciences University of Wah Wah Cantonment 47040 Pakistan
| | - Muhammad Rizwan
- Department of Physics University of Wah Wah Cantonment 47040 Pakistan
| | - Farzeen Sheikh
- Department of chemistry University of Engineering & Technology Lahore 54000 Lahore Pakistan
| | - Farhat Yasmeen
- Department of chemistry University of Engineering & Technology Lahore 54000 Lahore Pakistan
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18
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Cui J, Zhao C, Zhao S, Tian G, Wang F, Li C, Wang F, Zheng J. Alkali + cellulase-extracted citrus pectins exhibit compact conformation and good fermentation properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106079] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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Li LY, Wang YX, Zhang T, Zhang JF, Pan M, Huang XJ, Yin JY, Nie SP. Structural characteristics and rheological properties of alkali-extracted arabinoxylan from dehulled barley kernel. Carbohydr Polym 2020; 249:116813. [PMID: 32933661 DOI: 10.1016/j.carbpol.2020.116813] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 07/19/2020] [Accepted: 07/21/2020] [Indexed: 12/31/2022]
Abstract
Arabinoxylan (BIF-60) was isolated from barley water-insoluble fiber (BIF) by ethanol precipitation at 60 % (v/v). BIF-60 was composed of xylose (48.5 %) and arabinose (30.3 %). Its average molecular weight was 1360 kDa. Methylation and 1D/2D NMR analysis showed that BIF-60 possessed β-(l→4)-xylan as backbone, comprised of un-substituted (1,4-linked β-Xylp, 56.9 %), mono-substituted (1,2,4-linked and 1,3,4-linked β-Xylp, 22.1 %) and di-substituted (1,2,3,4-lin4ked β-Xylp, 18.4 %) xylose units, as well as other residues (T-Araf-(1→, T-Xylp-(1→, →5)-Araf-(1→, →2)-Araf-(1→, →3)-Araf-(1→ and →4)-Glcp-(1→). BIF-60 exhibited shear-thinning behaviour, low gel stability and weak gelling ability at high concentrations. This work provides a theoretical and experimental basis for molecular structure and properties of the alkali-extracted arabinoxylan from barley kernel, which could guide further functional research and application of barley-derived arabinoxylan.
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Affiliation(s)
- Lin-Yan Li
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province, 330047, China
| | - Yu-Xiao Wang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province, 330047, China
| | - Ting Zhang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province, 330047, China
| | - Jian-Fang Zhang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province, 330047, China
| | - Meng Pan
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province, 330047, China
| | - Xiao-Jun Huang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province, 330047, China
| | - Jun-Yi Yin
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province, 330047, China.
| | - Shao-Ping Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province, 330047, China
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Martínez-Sanz M, Ström A, Lopez-Sanchez P, Knutsen SH, Ballance S, Zobel HK, Sokolova A, Gilbert EP, López-Rubio A. Advanced structural characterisation of agar-based hydrogels: Rheological and small angle scattering studies. Carbohydr Polym 2020; 236:115655. [DOI: 10.1016/j.carbpol.2019.115655] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 11/20/2019] [Accepted: 11/20/2019] [Indexed: 02/06/2023]
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Zhou P, Eid M, Xiong W, Ren C, Ai T, Deng Z, Li J, Li B. Comparative study between cold and hot water extracted polysaccharides from Plantago ovata seed husk by using rheological methods. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105465] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Cowley JM, Herliana L, Neumann KA, Ciani S, Cerne V, Burton RA. A small-scale fractionation pipeline for rapid analysis of seed mucilage characteristics. PLANT METHODS 2020; 16:20. [PMID: 32123537 PMCID: PMC7038624 DOI: 10.1186/s13007-020-00569-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Accepted: 02/14/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Myxospermy is a process by which the external surfaces of seeds of many plant species produce mucilage-a polysaccharide-rich gel with numerous fundamental research and industrial applications. Due to its functional properties the mucilage can be difficult to remove from the seed and established methods for mucilage extraction are often incomplete, time-consuming and unnecessarily wasteful of precious seed stocks. RESULTS Here we tested the efficacy of several established protocols for seed mucilage extraction and then downsized and adapted the most effective elements into a rapid, small-scale extraction and analysis pipeline. Within 4 h, three chemically- and functionally-distinct mucilage fractions were obtained from myxospermous seeds. These fractions were used to study natural variation and demonstrate structure-function links, to screen for known mucilage quality markers in a field trial, and to identify research and industry-relevant lines from a large mutant population. CONCLUSION The use of this pipeline allows rapid analysis of mucilage characteristics from diverse myxospermous germplasm which can contribute to fundamental research into mucilage production and properties, quality testing for industrial manufacturing, and progressing breeding efforts in myxospermous crops.
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Affiliation(s)
- James M. Cowley
- Australian Research Council Centre of Excellence in Plant Cell Walls, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA Australia
- Australian Research Council Centre of Excellence in Plant Energy Biology, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA Australia
| | - Lina Herliana
- Australian Research Council Centre of Excellence in Plant Energy Biology, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA Australia
| | - Kylie A. Neumann
- Australian Research Council Centre of Excellence in Plant Cell Walls, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA Australia
- Australian Research Council Centre of Excellence in Plant Energy Biology, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA Australia
| | - Silvano Ciani
- Dr. Schär R&D Centre, AREA Science Park, Padriciano 99, 34149 Trieste, Italy
| | - Virna Cerne
- Dr. Schär R&D Centre, AREA Science Park, Padriciano 99, 34149 Trieste, Italy
| | - Rachel A. Burton
- Australian Research Council Centre of Excellence in Plant Cell Walls, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA Australia
- Australian Research Council Centre of Excellence in Plant Energy Biology, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA Australia
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Review of isolation, structural properties, chain conformation, and bioactivities of psyllium polysaccharides. Int J Biol Macromol 2019; 139:409-420. [DOI: 10.1016/j.ijbiomac.2019.08.014] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2019] [Revised: 07/25/2019] [Accepted: 08/01/2019] [Indexed: 12/12/2022]
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Draksiene G, Kopustinskiene DM, Lazauskas R, Bernatoniene J. Psyllium ( Plantago Ovata Forsk) Husk Powder as a Natural Superdisintegrant for Orodispersible Formulations: A Study on Meloxicam Tablets. MOLECULES (BASEL, SWITZERLAND) 2019; 24:molecules24183255. [PMID: 31500129 PMCID: PMC6766968 DOI: 10.3390/molecules24183255] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Revised: 09/02/2019] [Accepted: 09/05/2019] [Indexed: 11/16/2022]
Abstract
(1) Background: In this work, we investigated the application of a natural superdisintegrant, psyllium (Plantago ovata Forsk) husk powder, for the manufacture of orodispersible meloxicam tablets. Meloxicam was chosen as a model compound for the study. (2) Methods: The tablets were prepared using different concentrations of psyllium husk by direct compression. Bulk density, tapped density, hardness, friability, in vitro disintegration, and dissolution time tests were used to assess the quality of the formulations. (3) Results: Psyllium husk powder significantly increased the dissolution rate of meloxicam. The formulation containing 16 mg of psyllium husk powder showed the lowest wetting time, the highest water absorption ratio, and the lowest disintegration time compared to the control and to the other formulations. These effects may be attributed to the rapid uptake of water due to the vigorous swelling ability of psyllium husk powder. (4) Conclusions: The powder could be recommended as an effective natural superdisintegrant for orodispersible formulations.
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Affiliation(s)
- Gailute Draksiene
- Department of Drug Technology and Social Pharmacy, Faculty of Pharmacy, Medical Academy, Lithuanian University of Health Sciences, Kaunas 50161, Lithuania.
| | - Dalia M Kopustinskiene
- Institute of Pharmaceutical Technologies, Faculty of Pharmacy, Medical Academy, Lithuanian University of Health Sciences, Kaunas 50161, Lithuania.
| | - Robertas Lazauskas
- Institute of Physiology and Pharmacology, Medical Academy, Lithuanian University of Health Sciences, Kaunas 50161, Lithuania.
| | - Jurga Bernatoniene
- Department of Drug Technology and Social Pharmacy, Faculty of Pharmacy, Medical Academy, Lithuanian University of Health Sciences, Kaunas 50161, Lithuania.
- Institute of Pharmaceutical Technologies, Faculty of Pharmacy, Medical Academy, Lithuanian University of Health Sciences, Kaunas 50161, Lithuania.
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Wang S, Zhao L, Li Q, Liu C, Han J, Zhu L, Zhu D, He Y, Liu H. Impact of Mg2+, K+, and Na+ on rheological properties and chain conformation of soy hull soluble polysaccharide. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.055] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Yu L, Yakubov GE, Gilbert EP, Sewell K, van de Meene AM, Stokes JR. Multi-scale assembly of hydrogels formed by highly branched arabinoxylans from Plantago ovata seed mucilage studied by USANS/SANS and rheology. Carbohydr Polym 2019; 207:333-342. [DOI: 10.1016/j.carbpol.2018.11.098] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Revised: 11/15/2018] [Accepted: 11/29/2018] [Indexed: 12/11/2022]
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