Revealing the mechanisms of hydrogel formation by laccase crosslinking and regeneration of feruloylated arabinoxylan from wheat bran
(2022) In Food Hydrocolloids 128.- Abstract
- Feruloylated arabinoxylan (FAX) from cereal brans has large potential to generate multifunctional materials with customized macromolecular and nanostructural architectures and techno-functional properties. Here we investigate the chemical and structural mechanisms of hydrogel formation of wheat bran FAX following enzymatic crosslinking by laccase and a subsequent regeneration procedure involving freeze-drying and resuspension of the crosslinked FAX in different pH buffers, using a battery of biochemical, rheological and physical techniques. The laccase crosslinking induced the conversion of ferulic acid units into a wide diversity of dimeric forms, leading to an increased molecular weight and a closer-packing of the FAX chains. The... (More)
- Feruloylated arabinoxylan (FAX) from cereal brans has large potential to generate multifunctional materials with customized macromolecular and nanostructural architectures and techno-functional properties. Here we investigate the chemical and structural mechanisms of hydrogel formation of wheat bran FAX following enzymatic crosslinking by laccase and a subsequent regeneration procedure involving freeze-drying and resuspension of the crosslinked FAX in different pH buffers, using a battery of biochemical, rheological and physical techniques. The laccase crosslinking induced the conversion of ferulic acid units into a wide diversity of dimeric forms, leading to an increased molecular weight and a closer-packing of the FAX chains. The regeneration step resulted in a remarkable increase in the viscosity and viscoelasticity for all tested pH values. The amount of crystallinity of FAX increased by enzymatic crosslinking, it was however decreased by the regeneration step. The structural characterization revealed that enzymatic crosslinking, in addition to the formation of covalent crosslinks, influences the physical intermolecular interactions between adjacent FAX domains, and the regeneration forms larger clusters with higher dynamic moduli. Our results reveal that both chemical and physical mechanisms influence the network formation and multiscale assembly of wheat bran FAX hydrogels, thus modulating their rheological properties fundamental for their use in food and biomedical applications. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/50df0527-253c-4951-b286-4d06494f4877
- author
- Yilmaz-Turan, Secil ; Lopez-Sanchez, Patricia ; Jiménez-Quero, Amparo ; Plivelic, Tomás S. LU and Vilaplana, Francisco
- organization
- publishing date
- 2022-02-08
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Arabinoxylan, Ferulic acid, Oxidative gelation, Crystallinity, Hydrogel nanostructure
- in
- Food Hydrocolloids
- volume
- 128
- article number
- 107575
- pages
- 12 pages
- publisher
- Elsevier
- external identifiers
-
- scopus:85124319189
- ISSN
- 0268-005X
- DOI
- 10.1016/j.foodhyd.2022.107575
- project
- Multiscale assembly mechanisms of crosslinked cereal hydrogels using small angle scattering
- language
- English
- LU publication?
- yes
- id
- 50df0527-253c-4951-b286-4d06494f4877
- date added to LUP
- 2022-07-20 11:52:30
- date last changed
- 2022-09-16 04:04:05
@article{50df0527-253c-4951-b286-4d06494f4877,
abstract = {{Feruloylated arabinoxylan (FAX) from cereal brans has large potential to generate multifunctional materials with customized macromolecular and nanostructural architectures and techno-functional properties. Here we investigate the chemical and structural mechanisms of hydrogel formation of wheat bran FAX following enzymatic crosslinking by laccase and a subsequent regeneration procedure involving freeze-drying and resuspension of the crosslinked FAX in different pH buffers, using a battery of biochemical, rheological and physical techniques. The laccase crosslinking induced the conversion of ferulic acid units into a wide diversity of dimeric forms, leading to an increased molecular weight and a closer-packing of the FAX chains. The regeneration step resulted in a remarkable increase in the viscosity and viscoelasticity for all tested pH values. The amount of crystallinity of FAX increased by enzymatic crosslinking, it was however decreased by the regeneration step. The structural characterization revealed that enzymatic crosslinking, in addition to the formation of covalent crosslinks, influences the physical intermolecular interactions between adjacent FAX domains, and the regeneration forms larger clusters with higher dynamic moduli. Our results reveal that both chemical and physical mechanisms influence the network formation and multiscale assembly of wheat bran FAX hydrogels, thus modulating their rheological properties fundamental for their use in food and biomedical applications.}},
author = {{Yilmaz-Turan, Secil and Lopez-Sanchez, Patricia and Jiménez-Quero, Amparo and Plivelic, Tomás S. and Vilaplana, Francisco}},
issn = {{0268-005X}},
keywords = {{Arabinoxylan; Ferulic acid; Oxidative gelation; Crystallinity; Hydrogel nanostructure}},
language = {{eng}},
month = {{02}},
publisher = {{Elsevier}},
series = {{Food Hydrocolloids}},
title = {{Revealing the mechanisms of hydrogel formation by laccase crosslinking and regeneration of feruloylated arabinoxylan from wheat bran}},
url = {{https://lup.lub.lu.se/search/files/121708972/Secil_1_FH_2022.pdf}},
doi = {{10.1016/j.foodhyd.2022.107575}},
volume = {{128}},
year = {{2022}},
}