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.
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.
Int J Biol Macromol. 2023 Nov 1;251:126190. doi: 10.1016/j.ijbiomac.2023.126190. Epub 2023 Aug 15.
This study investigated the structural and emulsion-stabilizing capacities of alkali-extracted arabinoxylans from corn and wheat bran (CAXs and WAXs). The results demonstrated that all AXs were mainly composed of arabinose and xylose. WAXs had a higher weight-average molecular weight (Mw, 375-473 KDa) and protein content (3.09-8.68 %) but lower total phenolic acid content (TPC, 1.18-1.91 mg gallic acid equivalents/g) than CAXs; however, CAX stabilized emulsions exhibited smaller and more regular oil droplet size (524-589 nm) and higher absolute value of ζ potential (48-52 mV) compared with WAX stabilized emulsions during storage. Moreover, the increment of NaOH concentration caused a decrease in Mw, protein content, and TPC of CAXs or WAXs and the corresponding CAXs or WAXs emulsions showed bigger and more unstable oil droplets during 14 d storage. The Mw, protein, and TPC were well correlated with their emulsion stability. Furthermore, emulsions stabilized by AXs with low-concentration NaOH could resist better various temperatures, pH, and NaCl. In conclusion, the structural properties of AXs derived from different cereal sources and treated with different concentrations of NaOH varied, leading to differences in their ability to stabilize emulsions. CAXs or WAXs obtained from low-concentration NaOH treatment demonstrated significant potential as highly effective natural emulsifiers.
本研究考察了玉米和麦麸中碱提取阿拉伯木聚糖（CAX 和 WAX）的结构和乳化稳定能力。结果表明，所有 AX 均主要由阿拉伯糖和木糖组成。WAX 的重均分子量（Mw，375-473 kDa）和蛋白质含量（3.09-8.68%）较高，但总酚酸含量（TPC，1.18-1.91 mg 没食子酸当量/g）较低；然而，与 WAX 稳定的乳液相比，CAX 稳定的乳液在储存过程中表现出更小且更规则的油滴尺寸（524-589nm）和更高的 ζ 电位绝对值（48-52mV）。此外，NaOH 浓度的增加导致 CAX 或 WAX 的 Mw、蛋白质含量和 TPC 降低，相应的 CAX 或 WAX 乳液在 14d 储存期间表现出更大且更不稳定的油滴。Mw、蛋白质和 TPC 与它们的乳液稳定性密切相关。此外，用低浓度 NaOH 处理的 AX 稳定的乳液可以更好地抵抗各种温度、pH 值和 NaCl。总之，不同谷物来源的 AX 的结构特性和用不同浓度的 NaOH 处理的特性不同，导致它们稳定乳液的能力存在差异。低浓度 NaOH 处理得到的 CAX 或 WAX 具有作为高效天然乳化剂的巨大潜力。
