• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利:CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法,用中文像聊天一样搜索,搜遍4000万医学文献。AI智能推荐,让科研检索更轻松。

立即免费搜索

文件翻译

保留排版,准确专业,支持PDF/Word/PPT等文件格式,支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述,25分钟生成高质量综述,智能提取关键信息,辅助科研写作。

立即免费体验

基于阿拉伯糖与木糖比例经酶法改性的小麦阿拉伯木聚糖的凝胶流变学与微观结构

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

作者信息

Marquez-Escalante Jorge A, Carvajal-Millan Elizabeth, Yadav Madhav P, Kale Madhuvanti, Rascon-Chu Agustín, Gardea Alfonso A, Valenzuela-Soto Elisa M, Lopez-Franco Yolanda L, Lizardi-Mendoza Jaime, Faulds Craig B

机构信息

Centro de Investigación en Alimentación y Desarrollo (CIAD, AC), Hermosillo, Sonora, Mexico.

Eastern Regional Research Center, Agricultural Research Service, US Department of Agriculture, Wyndmoor, PA, USA.

出版信息

J Sci Food Agric. 2018 Feb;98(3):914-922. doi: 10.1002/jsfa.8537. Epub 2017 Aug 28.

DOI:10.1002/jsfa.8537
PMID:28696544
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.

RESULTS

Tailored 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 0.39 g kg AX and from 106 to 164 Pa 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).

CONCLUSION

Lower 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. © 2017 Society of Chemical Industry.

摘要

背景

阿拉伯木聚糖(AX)是一种多糖,其木糖主链上带有与阿魏酸(FA)酯键相连的阿拉伯糖取代基。AX中阿拉伯糖与木糖的比例(A/X)可能在0.3至1.1之间变化。AX通过FA的交联形成共价凝胶,但AX链之间的物理相互作用也有助于网络形成。本研究旨在研究基于A/X经酶促修饰的AX凝胶的流变学和微观结构特征。

结果

定制的AX的A/X范围为0.68至0.51,并形成了共价凝胶。当多糖中的A/X从0.68降至0.51时,FA二聚体含量和弹性(G')从0.31 g/kg AX增加到0.39 g/kg AX,从106 Pa增加到164 Pa。AX凝胶的原子力显微镜图像显示,在A/X = 0.68时为海绵状微观结构,而在较低值时,凝胶呈现出更致密的微观结构。AX凝胶的扫描电子显微镜分析显示出不同形态的排列,从不完美的蜂窝状(A/X = 0.68)转变为片状微观结构(A/X = 0.51)。

结论

较低的A/X值有利于AX链的聚集,导致二-FA含量增加,从而改善了所形成凝胶的流变学和微观结构特征。© 2017化学工业协会。

相似文献

1
Rheology and microstructure of gels based on wheat arabinoxylans enzymatically modified in arabinose to xylose ratio.基于阿拉伯糖与木糖比例经酶法改性的小麦阿拉伯木聚糖的凝胶流变学与微观结构
J Sci Food Agric. 2018 Feb;98(3):914-922. doi: 10.1002/jsfa.8537. Epub 2017 Aug 28.
2
Characterization of water extractable arabinoxylans from a spring wheat flour: rheological properties and microstructure.从春小麦面粉中提取的可溶阿拉伯木聚糖的特性:流变学性质和微观结构。
Molecules. 2013 Jul 16;18(7):8417-28. doi: 10.3390/molecules18078417.
3
Covalently Cross-Linked Arabinoxylans Films for Debaryomyces hansenii Entrapment.用于包埋汉逊德巴利酵母的共价交联阿拉伯木聚糖薄膜
Molecules. 2015 Jun 19;20(6):11373-86. doi: 10.3390/molecules200611373.
4
Syneresis in Gels of Highly Ferulated Arabinoxylans: Characterization of Covalent Cross-Linking, Rheology, and Microstructure.高阿魏酸化阿拉伯木聚糖凝胶的脱水收缩:共价交联、流变学和微观结构的表征
Polymers (Basel). 2017 May 5;9(5):164. doi: 10.3390/polym9050164.
5
Enzymatic cross-linking of alkali extracted arabinoxylans: gel rheological and structural characteristics.碱提取阿拉伯木聚糖的酶促交联:凝胶流变学和结构特征
Int J Mol Sci. 2011;12(9):5853-61. doi: 10.3390/ijms12095853. Epub 2011 Sep 9.
6
Entrapment of probiotics in water extractable arabinoxylan gels: rheological and microstructural characterization.益生菌包埋于水可提取阿拉伯木聚糖凝胶中:流变学与微观结构表征
Molecules. 2014 Mar 24;19(3):3628-37. doi: 10.3390/molecules19033628.
7
Fine structural features and antioxidant capacity of ferulated arabinoxylans extracted from nixtamalized maize bran.经水热处理的玉米麸皮中阿拉伯木聚糖的精细结构特征和抗氧化能力。
J Sci Food Agric. 2023 Jul;103(9):4584-4591. doi: 10.1002/jsfa.12531. Epub 2023 Mar 10.
8
Arabinoxylan gels: impact of the feruloylation degree on their structure and properties.阿拉伯木聚糖凝胶:阿魏酸酯化程度对其结构和性质的影响
Biomacromolecules. 2005 Jan-Feb;6(1):309-17. doi: 10.1021/bm049629a.
9
Effect of arabinoxylans with different molecular weights on the gelling properties of wheat starch.不同分子量阿拉伯木聚糖对小麦淀粉胶凝性质的影响。
Int J Biol Macromol. 2022 Jun 1;209(Pt B):1676-1684. doi: 10.1016/j.ijbiomac.2022.04.104. Epub 2022 Apr 26.
10
Gelation of wheat arabinoxylans in the presence of Cu(+2) and in aqueous mixtures with cereal β-glucans.在 Cu(+2)存在下以及在与谷物 β-葡聚糖的水混合物中,小麦阿拉伯木聚糖的胶凝作用。
Food Chem. 2016 Jul 15;203:267-275. doi: 10.1016/j.foodchem.2016.02.063. Epub 2016 Feb 10.

引用本文的文献

1
Hydrogel Formation of Enzymatically Solubilized Corn Bran Feruloylated Arabinoxylan by Laccase-Catalyzed Cross-Linking.漆酶催化交联法制备酶解玉米麸皮阿魏酰阿拉伯木聚糖水凝胶
Foods. 2025 Aug 14;14(16):2819. doi: 10.3390/foods14162819.
2
Conformational Behavior, Topographical Features, and Antioxidant Activity of Partly De-Esterified Arabinoxylans.部分脱酯阿拉伯木聚糖的构象行为、拓扑特征及抗氧化活性
Polymers (Basel). 2021 Aug 20;13(16):2794. doi: 10.3390/polym13162794.
3
Enzymatic cross-linking of ferulated arabinoxylan: effect of laccase or peroxidase catalysis on the gel characteristics.
阿魏酸阿拉伯木聚糖的酶促交联:漆酶或过氧化物酶催化对凝胶特性的影响。
Food Sci Biotechnol. 2018 Oct 12;28(2):311-318. doi: 10.1007/s10068-018-0488-9. eCollection 2019 Apr.