Online citations, reference lists, and bibliographies.
Referencing for people who value simplicity, privacy, and speed.
Get Citationsy
← Back to Search

Storage Stability Of Laccase Induced Arabinoxylan Gels

E. Carvajal-Millán, B. Guigliarelli, V. Belle, X. Rouau, V. Micard
Published 2005 · Chemistry

Save to my Library
Download PDF
Analyze on Scholarcy Visualize in Litmaps
Share
Reduce the time it takes to create your bibliography by a factor of 10 by using the world’s favourite reference manager
Time to take this seriously.
Get Citationsy
Abstract The effect of storage on laccase-induced gels of wheat water-extractable arabinoxylan (WEAX) was followed for 6 days at 25 °C. Gel hardness was greatly affected by aging (43% decrease in 6 days). This weakening appeared to proceed through a mechanism involving laccase-produced radicals. Once produced, they participated in secondary reactions leading to a slight degradation of WEAX main chains (20% decrease of M W and η red values) and a decrease by 70 and 80% of their di and tri-ferulic acid content, respectively. The thermal inactivation of laccase after gel formation blocked the free radical production thereby stabilizing the gel. The changes in hardness (5% lost), M W (5% lost) and η red (1% lost) were reduced in this case and the contents of di and trimers of ferulic acid were not modified.
This paper references
10.1021/JF980723Q
Effect of cysteinyl caffeic acid, caffeic acid, and L-dopa on the oxidative cross-linking of feruloylated arabinoxylans by a fungal laccase.
M. Figueroa-Espinoza (1999)
10.1021/JF970977W
Effect of lysine, tyrosine, cysteine, and glutathione on the oxidative cross-linking of feruloylated arabinoxylans by a fungal laccase
María-Cruz Figueroa-Espinoza (1998)
10.1016/S0008-6215(97)00041-4
Formation of ferulic acid dehydrodimers through oxidative cross-linking of sugar beet pectin
A. Oosterveld (1997)
10.1021/JA01254A020
Viscosities of Solutions of Polyvinyl Chloride
D. J. Mead (1942)
10.1094/CCHEM.1998.75.4.466
Composition, Thermal Behavior, and Gel Texture of Prime and Tailings Starches from Garbanzo Beans and Peas
Z. Czuchajowska (1998)
10.1016/S0031-9422(02)00183-8
Polysaccharide degradation by Fenton reaction--or peroxidase-generated hydroxyl radicals in isolated plant cell walls.
C. Schweikert (2002)
10.1094/CCHEM.1998.75.6.815
Structural Variation and Levels of Water-Extractable Arabinogalactan-Peptide in European Wheat Flours
A. Loosveld (1998)
10.1016/0008-6215(83)88036-7
Occurrence and nature of ferulic acid substitution of cell-wall polysaccharides in graminaceous plants
M. Smith (1983)
10.1039/P19940003485
Identification and synthesis of new ferulic acid dehydrodimers present in grass cell walls
J. Ralph (1994)
10.1016/S0141-3910(97)00195-X
Structural features of lignin determining its biodegradation by oxidative enzymes and related systems
B. Kurek (1998)
10.1016/0032-3861(93)90555-O
Viscosity of dilute to moderately concentrated polymer solutions
M. Rao (1993)
10.1094/CCHEM.1998.75.2.259
Oxidative cross-linking of pentosans by a fungal laccase and horseradish peroxidase: mechanism of linkage between feruloylated arabinoxylans
M. Figueroa-Espinoza (1998)
10.1007/S00217-003-0709-0
Isolation and identification of a ferulic acid dehydrotrimer from saponified maize bran insoluble fiber
M. Bunzel (2003)
10.1021/IE50346A023
MOLECULAR WEIGHTS OF CELLULOSES AND CELLULOSE DERIVATIVES
E. O. Kraemer (1938)
10.1006/ABBI.1999.1606
Electron paramagnetic resonance studies of radical species of proanthocyanidins and gallate esters.
W. Bors (2000)
10.1016/S0031-9422(02)00573-3
Initial steps of the peroxidase-catalyzed polymerization of coniferyl alcohol and/or sinapyl aldehyde: capillary zone electrophoresis study of pH effect.
D. Fournand (2003)
10.1016/S0031-9422(03)00297-8
A dehydrotrimer of ferulic acid from maize bran.
X. Rouau (2003)
10.1016/0144-8617(95)00077-1
Cereal arabinoxylans: advances in structure and physicochemical properties
M. Izydorczyk (1995)
10.1016/S0733-5210(09)80117-3
Oxidative gelation studies of water-soluble pentosans from wheat
M. Izydorczyk (1990)
10.1006/FSTL.1994.1108
Structure and Rheological Behaviour of Arabinoxylans from Canadian Bread Wheat Flours
Onkar Rattan (1994)
10.1016/S0144-8617(98)00121-0
Studies on the oxidative cross-linking of feruloylated arabinoxylans from wheat flour and wheat bran
M.E.F. Schooneveld-Bergmans (1999)
10.1016/S0144-8617(00)00337-4
Water holding capacity and microstructure of gellan gels
R. Mao (2001)
10.1016/J.FOODHYD.2003.09.004
Oxidative gelation of feruloylated arabinoxylan as affected by protein. Influence on protein enzymatic hydrolysis
E. Vansteenkiste (2004)
10.1146/ANNUREV.BB.05.060176.002051
Electron transfer reactions of copper proteins.
R. Holwerda (1976)
10.1094/CCHEM.1999.76.2.175
Thermal properties of starch in corn variants isolated after chemical mutagenesis of inbred line B73
F. Yamin (1999)
10.1201/9780203910436
Physical chemistry of foods
P. Walstra (2002)
10.1071/BI9740117
A Water-soluble Arabinogalactan-Peptide From Wheat Endosperm
G. Fincher (1974)
10.1042/BJ3320507
Oxidative scission of plant cell wall polysaccharides by ascorbate-induced hydroxyl radicals.
S. Fry (1998)
Physical Properties of Water-Soluble Pentosans from Different Wheat Varieties'
M. Izydorczyk (1991)
10.1006/JCRS.2001.0392
Water-extractable arabinoxylan from pearled flours of wheat, barley, rye and triticale. Evidence for the presence of ferulic acid dimers and their involvement in gel formation
Gaud Dervilly-Pinel (2001)
10.1016/S0008-6215(00)83805-7
Solution properties of wheat-flour arabinoxylans and enzymically modified arabinoxylans
K. A. Andrewartha (1979)
10.1074/JBC.M009785200
Initial Steps of Ferulic Acid Polymerization by Lignin Peroxidase*
G. Ward (2001)
10.1016/S0168-1656(00)00206-6
A critical review of cellobiose dehydrogenases.
G. Henriksson (2000)
10.1128/AEM.48.4.849-854.1984
Comparative studies of extracellular fungal laccases.
J. M. Bollag (1984)
Physicochemical and functional properties of rye nonstarch polysaccharides. III: Oxidative gelation of a fraction containing water-soluble pentosans and proteins
C. Vinkx (1991)
Comparison of the structure and composition of water-soluble pentosans from different wheat varieties
M. Izydorczyk (1991)
10.1016/0008-6215(84)85158-7
The oxidation of some polysaccharides by the hydroxyl radical: an e.s.r. investigation.
Gilbert Bc (1984)



This paper is referenced by
Enzyme catalyzed oxidative cross-linking of feruloylated pectic polysaccharides from sugar beet: Kinetics and rheology
D. N. A. Zaidel (2012)
10.3390/molecules17032428
Lycopene/Arabinoxylan Gels: Rheological and Controlled Release Characteristics
Ana B. Hernández-Espinoza (2012)
10.1155/2018/2314759
Ferulated Arabinoxylans and Their Gels: Functional Properties and Potential Application as Antioxidant and Anticancer Agent
Mayra A Mendez-Encinas (2018)
10.1016/J.EJPB.2020.04.016
Xylan in drug delivery: A review of its engineered structures and biomedical applications
Silvana Cartaxo da Costa Urtiga (2020)
Genotype and environmental influences on grain quality characteristics of Australian wheat varieties
Molook Al-Fadly (2014)
10.1016/j.carbpol.2016.06.038
Microstructure and mechanical properties of arabinoxylan and (1,3;1,4)-β-glucan gels produced by cryo-gelation.
P. López-Sánchez (2016)
10.1080/10408391003681418
Arabinoxylans and Arabinogalactans: A Comprehensive Treatise
F. Saeed (2011)
10.1016/J.CARBPOL.2012.01.077
In situ enzymatic aided formation of xylan hydrogels and encapsulation of horse radish peroxidase for slow release
A. Chimphango (2012)
10.1016/j.carbpol.2016.06.105
Hydroxyl radical oxidation of feruloylated arabinoxylan.
Attila Bagdi (2016)
10.3390/molecules18055531
Water Extractable Arabinoxylan Aerogels Prepared by Supercritical CO2 Drying
Jorge Marquez-Escalante (2013)
10.1016/J.JCS.2009.04.001
Use of chemical redox agents and exogenous enzymes to modify the protein network during breadmaking - a review.
Iris J. Joye (2009)
Protein cross-linking with oxidative enzymes and transglutaminase : Effects in meat protein systems
R. Lantto (2007)
10.1016/J.LWT.2018.12.077
Oxidative crosslinking of water-extractable wheat arabinoxylans by recombinant lipoxygenase and its effect on bread properties
Chong Zhang (2019)
10.1016/J.FOODHYD.2005.02.011
Arabinoxylan/protein gels: Structural, rheological and controlled release properties
E. Carvajal-Millán (2006)
10.1016/B978-0-12-409547-2.01493-1
Plant Cell Wall Polysaccharides in Storage Organs: Xylans (Food Applications)
L. Saulnier (2013)
10.3390/su11226449
Feruloylated Arabinoxylans from Maize Distiller’s Dried Grains with Solubles: Effect of Feruloyl Esterase on their Macromolecular Characteristics, Gelling, and Antioxidant Properties
Jorge A. Márquez-Escalante (2019)
10.1007/s11101-009-9139-3
Chemistry and occurrence of hydroxycinnamate oligomers
M. Bunzel (2009)
10.1002/jsfa.8537
Rheology and microstructure of gels based on wheat arabinoxylans enzymatically modified in arabinose to xylose ratio.
Jorge A. Márquez-Escalante (2018)
10.1016/J.FOODHYD.2017.01.012
Diverse rheological properties, mechanical characteristics and microstructures of corn fiber gum/soy protein isolate hydrogels prepared by laccase and heat treatment☆
Changning Deng (2018)
10.1016/J.FOODCHEM.2009.02.016
Pectin from low quality 'Golden Delicious' apples: composition and gelling capability.
A. Rascón-Chu (2009)
10.1021/jf800264a
Effects of laccase and xylanase on the chemical and rheological properties of oat and wheat doughs.
Laura Flander (2008)
10.1021/jf203930a
Influence of cross-linked arabinoxylans on the postprandial blood glucose response in rats.
B. Vogel (2012)
10.1201/9781439823873
Novel Enzyme Technology for Food Applications
R. Rastall (2007)
10.1016/j.carbpol.2020.116317
Facile and green preparation of diverse arabinoxylan hydrogels from wheat bran by combining subcritical water and enzymatic crosslinking.
C. Li (2020)
10.1016/J.JCS.2007.06.014
Wheat arabinoxylans : Exploiting variation in amount and composition to develop enhanced varieties
L. Saulnier (2007)
Biochemical Characterization Of Non-starch Polysaccharides In Relation To End-use Quality Of Spring Wheats
Saeed Farhan (2012)
10.1016/J.FOODCHEM.2009.01.046
Maize processing waste water arabinoxylans: Gelling capability and cross-linking content
G. Niño-Medina (2009)
Bioprocessing to improve oat bread quality
Laura Flander (2012)
Tyrosinase and laccase as novel crosslinking tools for food biopolymers
Emilia Selinheimo (2008)
10.1016/j.carbpol.2014.08.071
Effects of corn fiber gum (CFG) on the pasting and thermal behaviors of maize starch.
S. Qiu (2015)
10.1111/J.1541-4337.2010.00118.X
Functional Biopolymer Particles: Design, Fabrication, and Applications.
O. G. Jones (2010)
10.1016/J.BCAB.2012.03.007
Biocatalytic cross-linking of pectic polysaccharides for designed food functionality: structures, mechanisms, and reactions
D. N. A. Zaidel (2012)
See more
Semantic Scholar Logo Some data provided by SemanticScholar