177
Water Holding Capacity
Both water extractable and unextractable pentosans are hydrophilic in nature. It has
been reported that 23% of the water in dough is associated with pentosans.
Izydorczyk et al. (1991) reported the hydration capacity of cross-linked pentosans
and arabinoxylans from wheat varieties in the range of 42.7–59.9 (%) and 75.0–87.2
(%). Ghribi et al. (2015) reported the water holding capacity of 5.14 (g/g) for watersoluble polysaccharide from chickpea flours. Sciarini et al. (2009) reported water
retention capacity of 15.20 (g/g) for galactomannans. The water holding capacity of
water-soluble polysaccharides from potatoes peels was found to be 4.097 g/g
(Jeddou et al. 2016). The water soluble polysaccharides isolated from pistachio and
almond displayed a water holding capacity of 1.97 g/g (Sila et al. 2014).
Gelation
Arabinoxylans in the presence of free radical generating agents such as hydrogen
peroxide, ammonium persulfate, ferric chloride, and linoleic acid/lipoxygenase are
capable of forming three-dimensional gel network. Dimerization of ferulic acid
which is linked to the arabinoxylans is considered to be responsible for oxidative
gelation. Figueroa-Espinoza and Rouau (1998) reported that ferulic acid sites, phenolic ring, and propenoic chain, can participate in cross-linking reactions. The five
main dimers of ferulic acid which have been identified in gelled arabinoxylans are
5-50, 8-50 benzo, 8-O-40, 8-50 and 8-80 forms in which 8-50 and 8-O-40 forms are
found to be predominant (Nino-Medina et al. 2009). Izydorczyk et al. (1991)
reported an increase in the development of a three-dimensional network when
water-soluble pentosans from wheat varieties were treated with H 2 O 2 . Arabinoxylan
gel structures are governed by both covalent and non-covalent linkages. The covalent interactions include di-FA, tri-FA bridges and non-covalent linkages are the
weak hydrogen interactions (Vansteenkiste et al. 2004).
Foam Stabilization
Arabinoxylans can stabilize protein foams by (a) increasing the viscosity of interlamellar liquid; (b) reducing the drainage properties of the foam films; (c) intercession of interactions and crosslinks between proteins in the adsorbed layer; and (d)
increased surface elasticity (Sarker et al. 1998). Izydorczyk et al. (1990) reported
that arabinoxylans stabilize protein films against thermal disruption by increasing
the viscosity of the solution and limiting foam formation.
Arabinoxylans
Water Holding Capacity
Both water extractable and unextractable pentosans are hydrophilic in nature. It has
been reported that 23% of the water in dough is associated with pentosans.
Izydorczyk et al. (1991) reported the hydration capacity of cross-linked pentosans
and arabinoxylans from wheat varieties in the range of 42.7–59.9 (%) and 75.0–87.2
(%). Ghribi et al. (2015) reported the water holding capacity of 5.14 (g/g) for watersoluble polysaccharide from chickpea flours. Sciarini et al. (2009) reported water
retention capacity of 15.20 (g/g) for galactomannans. The water holding capacity of
water-soluble polysaccharides from potatoes peels was found to be 4.097 g/g
(Jeddou et al. 2016). The water soluble polysaccharides isolated from pistachio and
almond displayed a water holding capacity of 1.97 g/g (Sila et al. 2014).
Gelation
Arabinoxylans in the presence of free radical generating agents such as hydrogen
peroxide, ammonium persulfate, ferric chloride, and linoleic acid/lipoxygenase are
capable of forming three-dimensional gel network. Dimerization of ferulic acid
which is linked to the arabinoxylans is considered to be responsible for oxidative
gelation. Figueroa-Espinoza and Rouau (1998) reported that ferulic acid sites, phenolic ring, and propenoic chain, can participate in cross-linking reactions. The five
main dimers of ferulic acid which have been identified in gelled arabinoxylans are
5-50, 8-50 benzo, 8-O-40, 8-50 and 8-80 forms in which 8-50 and 8-O-40 forms are
found to be predominant (Nino-Medina et al. 2009). Izydorczyk et al. (1991)
reported an increase in the development of a three-dimensional network when
water-soluble pentosans from wheat varieties were treated with H 2 O 2 . Arabinoxylan
gel structures are governed by both covalent and non-covalent linkages. The covalent interactions include di-FA, tri-FA bridges and non-covalent linkages are the
weak hydrogen interactions (Vansteenkiste et al. 2004).
Foam Stabilization
Arabinoxylans can stabilize protein foams by (a) increasing the viscosity of interlamellar liquid; (b) reducing the drainage properties of the foam films; (c) intercession of interactions and crosslinks between proteins in the adsorbed layer; and (d)
increased surface elasticity (Sarker et al. 1998). Izydorczyk et al. (1990) reported
that arabinoxylans stabilize protein films against thermal disruption by increasing
the viscosity of the solution and limiting foam formation.
Arabinoxylans