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Arabinoxylan microspheres: structural and textural characteristics.
Ana L Martínez-López1, Elizabeth Carvajal-Millan, Mario Miki-Yoshida
1Laboratory of Biopolymers, CTAOA,Research Center for Food and Development, CIAD, A.C. Carretera a La Victoria Km. 0.6, Hermosillo, Sonora, 83000 Mexico.
Molecules (Basel, Switzerland)
|April 23, 2013
Summary
Maize bran arabinoxylan (MBAX) microspheres were created using laccase cross-linking. These microspheres exhibit a heterogeneous mesoporous and macroporous structure, with potential for ferulated structures.
Area of Science:
- Biomaterials Science
- Food Science and Technology
- Polymer Chemistry
Background:
- Arabinoxylans (AX) are abundant polysaccharides in cereal brans.
- Maize bran arabinoxylan (MBAX) is a promising biomaterial for developing functional food ingredients and delivery systems.
- Understanding the structural and textural properties of MBAX-based materials is crucial for their application.
Purpose of the Study:
- To investigate the structural and textural characteristics of maize bran arabinoxylan (MBAX) microspheres.
- To monitor the laccase-induced cross-linking process of MBAX.
- To characterize the physical and chemical properties of the resulting MBAX microspheres.
Main Methods:
- Laccase-induced cross-linking of a 4% (w/v) MBAX solution.
- Monitoring of storage (G') and loss (G'') moduli during gelation.
- Analysis of ferulic acid dimer content before and after gelation.
- Determination of microsphere diameter and swelling ratio (q).
- Calculation of structural parameters (average mesh size) from swelling data.
- Microstructural analysis using scanning electron microscopy (SEM).
- Textural property analysis via nitrogen adsorption/desorption isotherms.
Main Results:
- Laccase-induced cross-linking resulted in MBAX gelation with plateau G' and G'' values of 215 and 4 Pa, respectively.
- A significant decrease in ferulic acid dimers (from 0.135 to 0.03 µg/mg MBAX) indicated the formation of ferulated structures.
- MBAX microspheres had an average diameter of 531 µm and a swelling ratio (q) of 18 g water/g MBAX.
- Equilibrium swelling experiments yielded an average mesh size of 52 nm for the MBAX microspheres.
- SEM and nitrogen adsorption/desorption revealed a heterogeneous mesoporous and macroporous structure in the dried MBAX microspheres.
Conclusions:
- Laccase effectively cross-links MBAX, leading to the formation of stable microspheres.
- The cross-linking process involves the formation of ferulated structures, influencing the material's properties.
- MBAX microspheres possess a porous structure and significant swelling capacity, suggesting potential for encapsulation and controlled release applications.
