Laccase-induced wheat bran arabinoxylan hydrogels from different wheat cultivars: Structural, physicochemical, and rheological characteristics
Kexin Han
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
Contribution: Data curation, Formal analysis, Methodology, Validation, Writing - review & editing
Search for more papers by this authorJianbiao Gao
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
Contribution: Writing - review & editing
Search for more papers by this authorWei Wei
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
Contribution: Writing - review & editing
Search for more papers by this authorCorresponding Author
Qiaomei Zhu
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China
Correspondence
Qiaomei Zhu and Min Zhang, State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, No 29, 13 Street, Tianjin Economic-Technological Development Area, Tianjin 300457, China.
Emails: [email protected] (Q. M. Z.) and [email protected] (M. Z.)
Contribution: Conceptualization, Formal analysis, Investigation, Methodology, Resources, Supervision, Validation, Writing - review & editing
Search for more papers by this authorViktor Fersht
Center for Applied Medicine and Food Safety “Biomed”, Lomonosov Moscow State University, Moscow, Russia
Contribution: Writing - review & editing
Search for more papers by this authorCorresponding Author
Min Zhang
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
China-Russia Agricultural Processing Joint Laboratory, Tianjin Agricultural University, Tianjin, China
Correspondence
Qiaomei Zhu and Min Zhang, State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, No 29, 13 Street, Tianjin Economic-Technological Development Area, Tianjin 300457, China.
Emails: [email protected] (Q. M. Z.) and [email protected] (M. Z.)
Contribution: Conceptualization, Supervision, Validation, Writing - review & editing
Search for more papers by this authorKexin Han
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
Contribution: Data curation, Formal analysis, Methodology, Validation, Writing - review & editing
Search for more papers by this authorJianbiao Gao
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
Contribution: Writing - review & editing
Search for more papers by this authorWei Wei
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
Contribution: Writing - review & editing
Search for more papers by this authorCorresponding Author
Qiaomei Zhu
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China
Correspondence
Qiaomei Zhu and Min Zhang, State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, No 29, 13 Street, Tianjin Economic-Technological Development Area, Tianjin 300457, China.
Emails: [email protected] (Q. M. Z.) and [email protected] (M. Z.)
Contribution: Conceptualization, Formal analysis, Investigation, Methodology, Resources, Supervision, Validation, Writing - review & editing
Search for more papers by this authorViktor Fersht
Center for Applied Medicine and Food Safety “Biomed”, Lomonosov Moscow State University, Moscow, Russia
Contribution: Writing - review & editing
Search for more papers by this authorCorresponding Author
Min Zhang
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
China-Russia Agricultural Processing Joint Laboratory, Tianjin Agricultural University, Tianjin, China
Correspondence
Qiaomei Zhu and Min Zhang, State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, No 29, 13 Street, Tianjin Economic-Technological Development Area, Tianjin 300457, China.
Emails: [email protected] (Q. M. Z.) and [email protected] (M. Z.)
Contribution: Conceptualization, Supervision, Validation, Writing - review & editing
Search for more papers by this authorAbstract
The impact of three arabinoxylan (AX) cultivars (262, 44, 229) on the physicochemical, rheological, and microstructural characteristics of AX hydrogels was explored. The gelation of AX262 was faster and the viscoelastic modulus was higher. During the gelation process, the consumption of ferulic acids was 96%, 87%, and 69% for AX262, AX44, and AX229, respectively, indicating a higher oxidative cross-linking degree of AX262. The decline of adsorption intensity for AX262 hydrogel at 1,644 and 3,423 cm−1 was more pronounced, which might be related to a denser gel network as a result of higher oxidation degree of FA. Meanwhile, AX262 hydrogel was more capable of binding water molecules and exhibited better thermal stability. The difference in the gelation properties of varied AX cultivars lied in the molecular structure. AX262 had a higher ferulic acid content (0.23 μg/mg) and larger molecular weight with 1.17 × 106 Da, contributing to an enhanced oxidative cross-linking capacity.
Novelty impact statement
Wheat bran arabinoxylans extracted from strong gluten wheat cultivars with higher contents of FA were suitable to fabricate hydrogel system, due to their better oxidative cross-linking capacity. The prepared AX hydrogel had uniform honeycomb structure with enhanced thermal stability and mechanical properties, which could be potentially used as delivery system for bioactive compounds.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
The data used to support the findings of this study are available from the corresponding author upon request.
Supporting Information
| Filename | Description |
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| jfpp16394-sup-0001-TableS1.docxWord 2007 document , 17.1 KB |
Table S1 |
Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
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