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Osvaldo H Campanella - One of the best experts on this subject based on the ideXlab platform.
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acid gelation of soluble laccase crosslinked Corn Bran arabinoxylan and possible gel formation mechanism
Food Hydrocolloids, 2019Co-Authors: Xiaowei Zhang, Tingting Chen, Fangting Gu, Fang Fang, Lilin Cheng, Osvaldo H Campanella, Bruce R HamakerAbstract:Abstract Here, we reveal a new food gel formed on simple pH reduction of a water-soluble crosslinked Corn Bran arabinoxylan complex. This is different from low pH gelling high-methoxyl pectin that requires high sugar content, and it is similar in gelling property to low acyl gellan gum though is readily soluble in water. Alkaline-solubilized Corn Bran arabinoxylan (CAX) with two levels of residual bound ferulic acid was treated with laccase, a crosslinking enzyme, to produce two soluble, crosslinked CAX (SCCAX) complexes of different sizes (avg. 3.5 and 4.5-mer). Both of the SCCAXs formed gels at pH 2, with the larger, more heavily feruloylated SCCAX forming the stronger gel. Gels showed shear-thinning behavior and a thermal and pH reversible property. A gel forming mechanism was proposed to occur through noncovalent crosslinking including hydrogen bonds and hydrophobic interaction among the SCCAX complexes. This mechanism was supported by structural characterization of crosslinked CAX complexes using a Zeta-sizer and FT-IR spectroscopy. Applications of SCCAX gels might be where low pH low sugar gels are desired or a beverage containing SCCAX might be taken with gelling occurring in the low pH environment of the stomach, as well as in other food gels and as a drug delivery matrix.
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alkaline extraction conditions determine gelling properties of Corn Bran arabinoxylans
Food Hydrocolloids, 2013Co-Authors: Madhuvanti S Kale, Bruce R Hamaker, Osvaldo H CampanellaAbstract:Abstract Alkali treatment is used for extraction of arabinoxylans (AXs) from cereal Brans. Our objective was to determine the effect of alkali treatment conditions on oxidative gelling of Corn Bran AXs. AXs extracted through mild alkali treatment formed strong gels through ferulic acid (FA) crosslinking by the action of laccase. Increasing harshness of alkali treatment caused a decrease in average FA content of AXs and elasticity of gels. However, gelling capacity of the AX samples was not predicted well by average FA content. We hypothesize that this is due to the presence of AX molecules with different FA contents within a sample. AX molecules rich in FA would form crosslinks and participate in the network, while those with low FA contents would not. The proportion of participating molecules would be the factor deciding the gelling capacity of the sample. This concept of participating molecules was tested by establishing the presence of crosslinks in non-gelling samples through HPSEC and rheological measurements pertaining to the Cox–Merz rule. The study provides an approach to design of gels with different strengths, textures and colonic fermentation properties.
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structure function relationships for Corn Bran arabinoxylans
Journal of Cereal Science, 2010Co-Authors: Madhuvanti S Kale, Bruce R Hamaker, Osvaldo H CampanellaAbstract:Fiber incorporation in foods has, to date, been approached largely in an empirical manner, with emphasis on modifying process conditions and formulation and fiber characteristics to obtain an acceptable product. There is a lack of fundamental studies relating fiber functionality during processing with its structural characteristics. In this study, we have investigated the rheological properties; such as solution shear viscosity and extensional viscosity, and some structural features of four Corn Bran arabinoxylan preparations. The solution shear viscosity of the fibers was influenced by the molecular weight and size of the molecules. The extensional viscosity of doughs containing the fibers was affected by the degree of Branching, and differences in extensional viscosity have been explained on the basis of differences in Branching as observed using multi-angle laser light scattering. Clear relationships between solution viscosity and molecular weight, and extensional viscosity and degree of Branching were established for the fibers. Fundamental studies such as this one will aid in building a strong science-based approach to fiber incorporation in food by improving understanding of how structure of fiber molecules affects their functionality in food systems and how the structure can be modified to improve functionality.
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Structure–function relationships for Corn Bran arabinoxylans
Journal of Cereal Science, 2010Co-Authors: Madhuvanti S Kale, Bruce R Hamaker, Osvaldo H CampanellaAbstract:Fiber incorporation in foods has, to date, been approached largely in an empirical manner, with emphasis on modifying process conditions and formulation and fiber characteristics to obtain an acceptable product. There is a lack of fundamental studies relating fiber functionality during processing with its structural characteristics. In this study, we have investigated the rheological properties; such as solution shear viscosity and extensional viscosity, and some structural features of four Corn Bran arabinoxylan preparations. The solution shear viscosity of the fibers was influenced by the molecular weight and size of the molecules. The extensional viscosity of doughs containing the fibers was affected by the degree of Branching, and differences in extensional viscosity have been explained on the basis of differences in Branching as observed using multi-angle laser light scattering. Clear relationships between solution viscosity and molecular weight, and extensional viscosity and degree of Branching were established for the fibers. Fundamental studies such as this one will aid in building a strong science-based approach to fiber incorporation in food by improving understanding of how structure of fiber molecules affects their functionality in food systems and how the structure can be modified to improve functionality.
Madhuvanti S Kale - One of the best experts on this subject based on the ideXlab platform.
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molecular and functional properties of a xylanase hydrolysate of Corn Bran arabinoxylan
Carbohydrate Polymers, 2018Co-Authors: Madhuvanti S Kale, Madhav P Yadav, Hoa K Chau, Arland T HotchkissAbstract:Abstract Enzymatic hydrolysis of arabinoxylans to prepare arabinoxylo-oligosaccharides has been of high interest from the commercial point of view. However, some arabinoxylans, such as those extracted from Corn Bran, tend to be difficult to hydrolyze into oligosaccharides due to their highly Branched structure which limits the action of xylanases. This research presents a new arabinoxylo-oligosaccharide preparation by enzymatic treatment of Corn Bran with an endoxylanase enzyme. The native arabinoxylan had a molecular weight of 253 kDa and the hydrolysate polymers ranged from 51.6 to 132 kDa. The hydrolyzates showed improved solubility in contrast to the original sample. The molecular properties of the hydrolyzates were related to the enzyme concentration used in the hydrolysis process, with increasing enzyme concentration leading to decreasing molecular weight and size. Solution viscosity of the samples also decreased with increasing enzyme concentration. All of the hydrolyzates showed emulsifying ability that was comparable to the original arabinoxylan.
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alkaline extraction conditions determine gelling properties of Corn Bran arabinoxylans
Food Hydrocolloids, 2013Co-Authors: Madhuvanti S Kale, Bruce R Hamaker, Osvaldo H CampanellaAbstract:Abstract Alkali treatment is used for extraction of arabinoxylans (AXs) from cereal Brans. Our objective was to determine the effect of alkali treatment conditions on oxidative gelling of Corn Bran AXs. AXs extracted through mild alkali treatment formed strong gels through ferulic acid (FA) crosslinking by the action of laccase. Increasing harshness of alkali treatment caused a decrease in average FA content of AXs and elasticity of gels. However, gelling capacity of the AX samples was not predicted well by average FA content. We hypothesize that this is due to the presence of AX molecules with different FA contents within a sample. AX molecules rich in FA would form crosslinks and participate in the network, while those with low FA contents would not. The proportion of participating molecules would be the factor deciding the gelling capacity of the sample. This concept of participating molecules was tested by establishing the presence of crosslinks in non-gelling samples through HPSEC and rheological measurements pertaining to the Cox–Merz rule. The study provides an approach to design of gels with different strengths, textures and colonic fermentation properties.
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structure function relationships for Corn Bran arabinoxylans
Journal of Cereal Science, 2010Co-Authors: Madhuvanti S Kale, Bruce R Hamaker, Osvaldo H CampanellaAbstract:Fiber incorporation in foods has, to date, been approached largely in an empirical manner, with emphasis on modifying process conditions and formulation and fiber characteristics to obtain an acceptable product. There is a lack of fundamental studies relating fiber functionality during processing with its structural characteristics. In this study, we have investigated the rheological properties; such as solution shear viscosity and extensional viscosity, and some structural features of four Corn Bran arabinoxylan preparations. The solution shear viscosity of the fibers was influenced by the molecular weight and size of the molecules. The extensional viscosity of doughs containing the fibers was affected by the degree of Branching, and differences in extensional viscosity have been explained on the basis of differences in Branching as observed using multi-angle laser light scattering. Clear relationships between solution viscosity and molecular weight, and extensional viscosity and degree of Branching were established for the fibers. Fundamental studies such as this one will aid in building a strong science-based approach to fiber incorporation in food by improving understanding of how structure of fiber molecules affects their functionality in food systems and how the structure can be modified to improve functionality.
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Structure–function relationships for Corn Bran arabinoxylans
Journal of Cereal Science, 2010Co-Authors: Madhuvanti S Kale, Bruce R Hamaker, Osvaldo H CampanellaAbstract:Fiber incorporation in foods has, to date, been approached largely in an empirical manner, with emphasis on modifying process conditions and formulation and fiber characteristics to obtain an acceptable product. There is a lack of fundamental studies relating fiber functionality during processing with its structural characteristics. In this study, we have investigated the rheological properties; such as solution shear viscosity and extensional viscosity, and some structural features of four Corn Bran arabinoxylan preparations. The solution shear viscosity of the fibers was influenced by the molecular weight and size of the molecules. The extensional viscosity of doughs containing the fibers was affected by the degree of Branching, and differences in extensional viscosity have been explained on the basis of differences in Branching as observed using multi-angle laser light scattering. Clear relationships between solution viscosity and molecular weight, and extensional viscosity and degree of Branching were established for the fibers. Fundamental studies such as this one will aid in building a strong science-based approach to fiber incorporation in food by improving understanding of how structure of fiber molecules affects their functionality in food systems and how the structure can be modified to improve functionality.
Anne S Meyer - One of the best experts on this subject based on the ideXlab platform.
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alteration of biomass composition in response to changing substrate particle size and the consequences for enzymatic hydrolysis of Corn Bran
Bioresources, 2012Co-Authors: Jane Wittrup Agger, Anne S MeyerAbstract:Corn Bran is a by-product from Corn starch processing. This work examined the effects of changing substrate particle size on enzymatic hydrolysis of both raw and pretreated destarched Corn Bran. The biomass composition of the Corn Bran varied between particle size fractions: The largest particles ([1000;710]µm) were richer in cellulose and in (arabino) xylan with a relatively low degree of arabinofuranosyl substitutions, whereas the smaller particles ([250;150]µm) contained less cellulose, but arabinoxylan with higher arabinofuranosyl substitution (higher A:X ratio). Enzymatic hydrolysis yields improved with decreasing substrate particle size, particularly for the raw Corn Bran. The increased enzymatic yields obtained with decreasing substrate particle sizes were related to the increased substrate surface area but also to the biomass composition. Theoretical estimations of enzymatic reaction efficiency supported that biomass composition affected the enzymatic reaction yields and provided new insight into the impact of substrate particle size on enzymatic biomass hydrolysis.
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rapid near infrared spectroscopy for prediction of enzymatic hydrolysis of Corn Bran after various pretreatments
New Biotechnology, 2012Co-Authors: Andreas Baum, Max Egebo, Anne S Meyer, Jane Wittrup Agger, Jorn Dalgaard MikkelsenAbstract:Efficient generation of a fermentable hydrolysate is a primary requirement in the utilization of fibrous plant biomass as feedstocks in bioethanol processes. The first biomass conversion step usually involves a hydrothermal pretreatment before enzymatic hydrolysis. The purpose of the pretreatment step is to increase the responsivity of the substrate to enzymatic attack and the type of pretreatment affects the enzymatic conversion efficiency. Destarched Corn Bran is a fibrous, heteroxylan-rich side-stream from the starch industry which may be used as a feedstock for bioethanol production or as a source of xylose for other purposes. In the present study we demonstrate the use of diffuse reflectance near infrared spectroscopy (NIR) as a rapid and non-destructive analytical tool for evaluation of pretreatment effects on destarched Corn Bran. NIR was used to achieve classification between 43 differently pretreated Corn Bran samples using principal component analysis (PCA) and hierarchal clustering algorithms. Quantification of the enzymatically released monosaccharides by HPLC was used to design multivariate calibration models (biPLS) on the NIR spectra. The models could predict the enzymatic release of different levels of arabinose, xylose and glucose from all the differently pretreated destarched Corn Bran samples. The present study also demonstrates a generic, non-destructive solution to determine the enzymatic monosaccharide release from polymers in biomass side-streams, thereby potentially replacing the cumbersome HPLC analysis.
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Rapid near infrared spectroscopy for prediction of enzymatic hydrolysis of Corn Bran after various pretreatments
New Biotechnology, 2012Co-Authors: Andreas Baum, Jane Agger, Max Egebo, Anne S Meyer, Jorn Dalgaard MikkelsenAbstract:Efficient generation of a fermentable hydrolysate is a primary requirement in the utilization of fibrous plant biomass as feedstocks in bioethanol processes. The first biomass conversion step usually involves a hydrothermal pretreatment before enzymatic hydrolysis. The purpose of the pretreatment step is to increase the responsivity of the substrate to enzymatic attack and the type of pretreatment affects the enzymatic conversion efficiency. Destarched Corn Bran is a fibrous, heteroxylan-rich side-stream from the starch industry which may be used as a feedstock for bioethanol production or as a source of xylose for other purposes. In the present study we demonstrate the use of diffuse reflectance near infrared spectroscopy (NIR) as a rapid and non-destructive analytical tool for evaluation of pretreatment effects on destarched Corn Bran. NIR was used to achieve classification between 43 differently pretreated Corn Bran samples using principal component analysis (PCA) and hierarchal clustering algorithms. Quantification of the enzymatically released monosaccharides by HPLC was used to design multivariate calibration models (biPLS) on the NIR spectra. The models could predict the enzymatic release of different levels of arabinose, xylose and glucose from all the differently pretreated destarched Corn Bran samples. The present study also demonstrates a generic, non-destructive solution to determine the enzymatic monosaccharide release from polymers in biomass side-streams, thereby potentially replacing the cumbersome HPLC analysis. © 2011 Elsevier B.V.
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ph catalyzed pretreatment of Corn Bran for enhanced enzymatic arabinoxylan degradation
New Biotechnology, 2011Co-Authors: Jane Wittrup Agger, Katja Salomon Johansen, Anne S MeyerAbstract:Corn Bran is mainly made up of the pericarp of Corn kernels and is a byproduct stream resulting from the wet milling step in Corn starch processing. Through statistic modeling this study examined the optimization of pretreatment of Corn Bran for enzymatic hydrolysis. A low pH pretreatment (pH 2, 150°C, 65 min) boosted the enzymatic release of xylose and glucose and maximized biomass solubilization. With more acidic pretreatment followed by enzymatic hydrolysis the total xylose release was maximized (at pH 1.3) reaching ∼50% by weight of the original amount present in destarched Corn Bran, but the enzyme catalyzed xylose release was maximal after pretreatment at approx. pH 2. The total glucose release peaked after pretreatment of approx. pH 1.5 with an enzymatic release of approx. 68% by weight of the original amounts present in destarched Corn Bran. For arabinose the enzymatic release was negatively affected by the acidic pretreatment as labile arabinosyl-linkages were presumably hydrolysed directly during the pretreatment. A maximum of 60% arabinose release was achieved directly from the optimal (acidic) pretreatment. The total content of diferulic acids, supposedly involved in the cross-linking of the arabinoxylan polymers, decreased by both alkaline and acidic pretreatment pH, with the loss by alkaline pretreatments being highest. No direct correlation between the enzymatic release of xylose and the content of diferulic acids in the substrate could be verified. On the contrary the enzymatic release of xylose was significantly correlated to the total release of arabinose, indicating that the degree of arabinosyl-substitutions on the xylan backbone is an essential parameter for enzymatic hydrolysis of Corn Bran arabinoxylan.
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enzymatic xylose release from pretreated Corn Bran arabinoxylan differential effects of deacetylation and deferuloylation on insoluble and soluble substrate fractions
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Jane Wittrup Agger, Anders Viksonielsen, Anne S MeyerAbstract:In the present work enzymatic hydrolysis of arabinoxylan from pretreated Corn Bran (190 °C, 10 min) was evaluated by measuring the release of xylose and arabinose after treatment with a designed minimal mixture of monocomponent enzymes consisting of α-l-arabinofuranosidases, an endoxylanase, and a β-xylosidase. The pretreatment divided the Corn Bran material ∼50:50 into soluble and insoluble fractions having A:X ratios of 0.66 and 0.40, respectively. Addition of acetyl xylan esterase to the monocomponent enzyme mixture almost doubled the xylose release from the insoluble substrate fraction and gave release of 1 mol of xylose/mol of acetic acid released, whereas addition of feruloyl esterase promoted release of only ∼0.4 mol of xylose/mol of ferulic acid released. For the soluble substrate fraction up to 36% of the xylose could be released by the enzymatic treatment. Acetyl xylan esterase addition on top of the minimal monocomponent enzyme mixture resulted in liberation of up to 0.5 mol of xylose/mol of ac...
Yebi Hu - One of the best experts on this subject based on the ideXlab platform.
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hypolipidemic study of xylanase modified Corn Bran fibre in rats
Food Chemistry, 2010Co-Authors: Yebi Hu, Xiangjin Fu, Fengxiang Zhang, Zhang Wang, Shiying XuAbstract:Abstract In order to understand the regulatory effect of xylanase-modified Corn Bran fibre (XMF) on lipid homeostasis, detailed influences, following the ingestion of XMF and its original form (Corn Bran dietary fibre, CDF), on serum, liver and faecal lipids were studied in Sprague–Dawley rats. In both CDF and XMF groups, serum total cholesterol (TC), triacylglycerol (TG) and low-density lipoprotein cholesterol (LDL-C) were significantly lowered after 4 weeks (p
Bruce R Hamaker - One of the best experts on this subject based on the ideXlab platform.
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acid gelation of soluble laccase crosslinked Corn Bran arabinoxylan and possible gel formation mechanism
Food Hydrocolloids, 2019Co-Authors: Xiaowei Zhang, Tingting Chen, Fangting Gu, Fang Fang, Lilin Cheng, Osvaldo H Campanella, Bruce R HamakerAbstract:Abstract Here, we reveal a new food gel formed on simple pH reduction of a water-soluble crosslinked Corn Bran arabinoxylan complex. This is different from low pH gelling high-methoxyl pectin that requires high sugar content, and it is similar in gelling property to low acyl gellan gum though is readily soluble in water. Alkaline-solubilized Corn Bran arabinoxylan (CAX) with two levels of residual bound ferulic acid was treated with laccase, a crosslinking enzyme, to produce two soluble, crosslinked CAX (SCCAX) complexes of different sizes (avg. 3.5 and 4.5-mer). Both of the SCCAXs formed gels at pH 2, with the larger, more heavily feruloylated SCCAX forming the stronger gel. Gels showed shear-thinning behavior and a thermal and pH reversible property. A gel forming mechanism was proposed to occur through noncovalent crosslinking including hydrogen bonds and hydrophobic interaction among the SCCAX complexes. This mechanism was supported by structural characterization of crosslinked CAX complexes using a Zeta-sizer and FT-IR spectroscopy. Applications of SCCAX gels might be where low pH low sugar gels are desired or a beverage containing SCCAX might be taken with gelling occurring in the low pH environment of the stomach, as well as in other food gels and as a drug delivery matrix.
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alkaline extraction conditions determine gelling properties of Corn Bran arabinoxylans
Food Hydrocolloids, 2013Co-Authors: Madhuvanti S Kale, Bruce R Hamaker, Osvaldo H CampanellaAbstract:Abstract Alkali treatment is used for extraction of arabinoxylans (AXs) from cereal Brans. Our objective was to determine the effect of alkali treatment conditions on oxidative gelling of Corn Bran AXs. AXs extracted through mild alkali treatment formed strong gels through ferulic acid (FA) crosslinking by the action of laccase. Increasing harshness of alkali treatment caused a decrease in average FA content of AXs and elasticity of gels. However, gelling capacity of the AX samples was not predicted well by average FA content. We hypothesize that this is due to the presence of AX molecules with different FA contents within a sample. AX molecules rich in FA would form crosslinks and participate in the network, while those with low FA contents would not. The proportion of participating molecules would be the factor deciding the gelling capacity of the sample. This concept of participating molecules was tested by establishing the presence of crosslinks in non-gelling samples through HPSEC and rheological measurements pertaining to the Cox–Merz rule. The study provides an approach to design of gels with different strengths, textures and colonic fermentation properties.
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structure function relationships for Corn Bran arabinoxylans
Journal of Cereal Science, 2010Co-Authors: Madhuvanti S Kale, Bruce R Hamaker, Osvaldo H CampanellaAbstract:Fiber incorporation in foods has, to date, been approached largely in an empirical manner, with emphasis on modifying process conditions and formulation and fiber characteristics to obtain an acceptable product. There is a lack of fundamental studies relating fiber functionality during processing with its structural characteristics. In this study, we have investigated the rheological properties; such as solution shear viscosity and extensional viscosity, and some structural features of four Corn Bran arabinoxylan preparations. The solution shear viscosity of the fibers was influenced by the molecular weight and size of the molecules. The extensional viscosity of doughs containing the fibers was affected by the degree of Branching, and differences in extensional viscosity have been explained on the basis of differences in Branching as observed using multi-angle laser light scattering. Clear relationships between solution viscosity and molecular weight, and extensional viscosity and degree of Branching were established for the fibers. Fundamental studies such as this one will aid in building a strong science-based approach to fiber incorporation in food by improving understanding of how structure of fiber molecules affects their functionality in food systems and how the structure can be modified to improve functionality.
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Structure–function relationships for Corn Bran arabinoxylans
Journal of Cereal Science, 2010Co-Authors: Madhuvanti S Kale, Bruce R Hamaker, Osvaldo H CampanellaAbstract:Fiber incorporation in foods has, to date, been approached largely in an empirical manner, with emphasis on modifying process conditions and formulation and fiber characteristics to obtain an acceptable product. There is a lack of fundamental studies relating fiber functionality during processing with its structural characteristics. In this study, we have investigated the rheological properties; such as solution shear viscosity and extensional viscosity, and some structural features of four Corn Bran arabinoxylan preparations. The solution shear viscosity of the fibers was influenced by the molecular weight and size of the molecules. The extensional viscosity of doughs containing the fibers was affected by the degree of Branching, and differences in extensional viscosity have been explained on the basis of differences in Branching as observed using multi-angle laser light scattering. Clear relationships between solution viscosity and molecular weight, and extensional viscosity and degree of Branching were established for the fibers. Fundamental studies such as this one will aid in building a strong science-based approach to fiber incorporation in food by improving understanding of how structure of fiber molecules affects their functionality in food systems and how the structure can be modified to improve functionality.