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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.
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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.
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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.
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In vitro degradation of covalently cross-linked arabinoxylan hydrogels by bifidobacteria.双歧杆菌对共价交联阿拉伯木聚糖水凝胶的体外降解。
Carbohydr Polym. 2016 Jun 25;144:76-82. doi: 10.1016/j.carbpol.2016.02.031. Epub 2016 Feb 11.
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Protein/arabinoxylans gels: effect of mass ratio on the rheological, microstructural and diffusional characteristics.蛋白质/阿拉伯木聚糖凝胶：质量比对流变学、微观结构和扩散特性的影响。
Int J Mol Sci. 2014 Oct 21;15(10):19106-18. doi: 10.3390/ijms151019106.
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Polymeric hydrogels for oral insulin delivery.用于口服胰岛素传递的聚合水凝胶。
J Control Release. 2013 Jan 28;165(2):129-38. doi: 10.1016/j.jconrel.2012.11.005. Epub 2012 Nov 13.
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Enzyme-catalyzed crosslinkable hydrogels: emerging strategies for tissue engineering.酶催化可交联水凝胶：组织工程的新兴策略。
Biomaterials. 2012 Feb;33(5):1281-90. doi: 10.1016/j.biomaterials.2011.10.067. Epub 2011 Nov 26.
8
The peroxidase/H2O2 system as a free radical-generating agent for gelling maize bran arabinoxylans: rheological and structural properties.过氧化物酶/H2O2 体系作为一种自由基引发剂用于玉米麸阿拉伯木聚糖的凝胶化：流变学和结构性质。
Molecules. 2011 Oct 10;16(10):8410-8. doi: 10.3390/molecules16108410.
9
Oxidation of ferulic acid by laccase: identification of the products and inhibitory effects of some dipeptides.漆酶催化阿魏酸氧化：产物鉴定及某些二肽的抑制作用
Talanta. 2001 Aug 3;55(1):189-200. doi: 10.1016/s0039-9140(01)00417-9.
10
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.

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。

Enzymatic cross-linking of ferulated arabinoxylan: effect of laccase or peroxidase catalysis on the gel characteristics.

作者信息

Martínez-López Ana L, Carvajal-Millan Elizabeth, Marquez-Escalante Jorge, Campa-Mada Alma C, Rascón-Chu Agustín, López-Franco Yolanda L, Lizardi-Mendoza Jaime

机构信息

Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera a La Victoria Km. 0.6, 83304 Hermosillo, Sonora Mexico.

出版信息

Food Sci Biotechnol. 2018 Oct 12;28(2):311-318. doi: 10.1007/s10068-018-0488-9. eCollection 2019 Apr.

DOI:10.1007/s10068-018-0488-9
PMID:30956842
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC6431306/
Abstract

Arabinoxylans (AX) gels at 4% (w/v) were prepared using laccase (LAX gels) or peroxidase (PAX gels), and their cross-linking, rheological, structural, and spectroscopic characteristics were investigated. LAX gels presented lower amount of 5,5'-diferulic acid (11%), smaller mesh size (128 nm), and higher hardness (37 N) and elasticity (430 Pa) than the PAX gels (28%, 197 nm, 7 N, and 120 Pa, respectively). Microscopy of the LAX gels showed linked strands, while the system was less connected in the PAX gels. The Raman band at 2895 cm of the LAX and PAX gels was less intense, indicating enhanced hydrogen bonding compared to that of AX. This decrease was less dramatic for the PAX gels. The greater content of 5,5'-diferulic acid in PAX gels could favor intrachain bonds, affecting their rheological, structural, and spectroscopic characteristics. Laccase may be a better option than peroxidase for AX gelation intended for food and biotechnological applications.

摘要

使用漆酶（LAX凝胶）或过氧化物酶（PAX凝胶）制备了4%（w/v）的阿拉伯木聚糖（AX）凝胶，并对其交联、流变学、结构和光谱特性进行了研究。与PAX凝胶（分别为28%、197纳米、7牛顿和120帕斯卡）相比，LAX凝胶呈现出较低含量的5,5'-二阿魏酸（11%）、较小的网孔尺寸（128纳米）以及更高的硬度（37牛顿）和弹性（430帕斯卡）。LAX凝胶的显微镜观察显示有连接的链，而PAX凝胶中的体系连接较少。LAX和PAX凝胶在2895厘米处的拉曼带强度较低，表明与AX相比氢键增强。PAX凝胶的这种降低不太明显。PAX凝胶中5,5'-二阿魏酸含量较高可能有利于链内键合，影响其流变学、结构和光谱特性。对于食品和生物技术应用中的AX凝胶化，漆酶可能是比过氧化物酶更好的选择。