Oct 2026· Food Chemistry· Vol 532 Pt 1, pp.
151494
· 0 citations· 38 references
Medicine
Abstract
Arabinoxylan was extracted and purified from wheat bran through alkaline extraction, enzymatic removal of starch and protein, and ethanol precipitation. Its interactions with wheat (A-type), potato (B-type), and pea (C-type) starches were systematically investigated and compared. The purified arabinoxylan exhibited a low degree of substitution, with a weight-average molecular weight of 112 kDa and a backbone mainly composed of →4)-d-Xylp-(1→ linkages. Addition of 0.5% arabinoxylan reduced peak viscosity of wheat, potato, and pea starches by 55.3%, 68.8%, and 49.4%, respectively, and significantly decreased setback viscosity (p < 0.05). Rheological analysis revealed reductions in both of the storage and loss moduli, indicating the formation of weakened starch gel networks. Potato starch exhibited the strongest response, suggesting that crystalline type plays an important role in arabinoxylan-starch interactions. These findings highlight the potential of wheat bran arabinoxylan as a functional polysaccharide for modulating the processing and textural properties of starch-based foods.
Potato, sweet potato, and tapioca starches are three of the most commercially important root and tuber starches, yet they exhibit markedly different molecular structures, which directly determine their distinct processing performances such as gelatinization behavior, pasting viscosity, gel texture, and digestibility. T...
To improve the comprehensive utilization value of wheat bran, solid-state fermentation (SSF) with Wolfiporia cocos was applied for biological modification. The fermentation conditions were optimized by single-factor tests and response surface methodology, and the optimal parameters were 5.20% inoculation amount, a soli...
Chayote tuber starch (CTS) is a promising unconventional starch resource, yet its structural features and functional properties remain insufficiently characterized. In this study, the structural characteristics and physicochemical and functional properties and in vitro digestibility of chayote tuber starch (CTS) were s...
Xiao-Xue Wang, Ying Chen, Si-Yu Xu et al.· International Journal of Bio...· 0 citations
The synergistic effects of freeze-thaw treatment (FT) and fucoidan (FC) on the physicochemical and structural properties of wheat starch (WS), alongside its application in hot-dry noodles, were investigated. The combined treatment significantly reduced the gel hardness and viscoelastic moduli of WS. Additionally, peak...
Pei-Li Lin, Xiao Zhang, Yi-Ying Wang et al.· Food Chemistry· 0 citations
The study of yam starches can open a range of possibilities to meet the technological needs of the food industry. However, due to the wide diversity of varieties within the
Dioscorea
family, it is necessary to identify the specific characteristics and functionalities that starches derived from this plant can offe...
J. Rodríguez-Manrique, J. Salcedo-Mendoza, Misael Cortés-Rodríguez et al.· Starke (Weinheim)· 0 citations
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