Aggregation and rheological behavior of soluble dietary fibers from wheat bran

Qian Li; Rui Liu; Tao Wu; Min Zhang

doi:10.1016/j.foodres.2017.09.064

Aggregation and rheological behavior of soluble dietary fibers from wheat bran

Food Res Int. 2017 Dec:102:291-302. doi: 10.1016/j.foodres.2017.09.064. Epub 2017 Sep 23.

Authors

Qian Li¹, Rui Liu², Tao Wu¹, Min Zhang³

Affiliations

¹ Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin 300457, China.
² Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin 300457, China; Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, Tianjin 300457, China.
³ Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin 300457, China; Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, Tianjin 300457, China. Electronic address: zm0102@sina.com.

PMID: 29195951
DOI: 10.1016/j.foodres.2017.09.064

Abstract

The present study assesses the aggregation behavior of wheat bran arabinoxylan-rich soluble dietary fiber (SDF) fractions with diverse molecular weight and substitution in order to provide useful information to prevent the formation of a block network. In the present work, dynamic and static light scattering, diffusing wave spectroscopy, small amplitude dynamic rheology, atomic force microscopy, and the water-holding and swelling capacities were evaluated to assess the SDF aggregation behavior induced by intrinsic and extrinsic factors. Furthermore, the rheological behavior was explained by the physically cross-linked or interpenetrating hydrocolloid network established during SDF self-aggregation, dependent on its molecular structure. The results indicated that the SDF fractions exhibiting a high molecular weight and a lower substitution degree and di-substituted ratio led to more significant aggregation due to the formation of disordered tangles coupled with a more solid-like behavior. The obtained information will prove useful for the development of more stable and compatible SDF fractions.

Keywords: Aggregation behavior; Arabinoxylans (PubChem CID: 6438923); Dihydrogen oxide (PubChem CID: 962); Ethanol (PubChem CID: 702); Phosphate-buffered saline (PubChem CID: 24978514); Rheological properties; Soluble dietary fiber; Wheat bran; d-xylose (PubChem CID: 135191); l-arabinose (PubChem CID: 439195).

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Dietary Fiber / analysis*
Rheology*
Triticum / chemistry*

Substances

Dietary Fiber