Details
| Original language | English |
|---|---|
| Article number | 16 |
| Journal | Processes |
| Volume | 8 |
| Issue number | 1 |
| Publication status | Published - 20 Dec 2019 |
Abstract
Sugar beet fibre (fibrex) is an abundant side-stream from the sugar refining industry. A self-produced laccase from Funalia trogii (LccFtr) (0.05 U/μg FA) successfully cross-linked fibrex to an edible gel. Dynamic oscillation measurements of the 10% fibrex gels showed a storage modulus of 5.52 kPa and loss factors ≤ 0.36 in the range from 20 to 80 Hz. Comparing storage stability of sweetened 10% fibrex gels with sweetened commercial 6% gelatin gels (10% and 30% d-sucrose) indicated a constant storage modulus and loss factors ≤ 0.7 during four weeks of storage in fibrex gels. Loss factors of sweetened gelatin gels were ≤0.2, and their storage modulus decreased from 9 to 7 kPa after adding d-sucrose and remained steady for four weeks of storage. Fibrex gel characteristics, including high water holding capacity, swelling ratio in saliva, and heat resistance are attributed to a covalently cross-linked network. Vanillin, as a mediator, and citrus pectin did not enhance covalent cross-links and elastic properties of the fibrex gels. Thus, laccase as an oxidative agent provided gels with a solid and stable texture. Fibrex gels may find uses in pharmaceutical and other industrial applications, which require a heat-resistant gel that forms easily at room temperature. They also represent an ethical alternative for manufacturing vegan, halal, and kosher food.
Keywords
- Cross-linking, Fibrex gel, Laccase, Rheology, Viscoelastic properties
ASJC Scopus subject areas
- Chemical Engineering(all)
- Bioengineering
- Chemical Engineering(all)
- Chemical Engineering (miscellaneous)
- Chemical Engineering(all)
- Process Chemistry and Technology
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In: Processes, Vol. 8, No. 1, 16, 20.12.2019.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Cross-linking of fibrex gel by fungal laccase
T2 - Gel rheological and structural characteristics
AU - Khalighi, Sanaz
AU - Berger, Ralf G.
AU - Ersoy, Franziska
N1 - Funding information: Acknowledgments: The authors are grateful to U. Krings at the Institute of Food Chemistry, LU Hannover, for his skilful mass spectrometric analyses and help with the interpretation of the MS/MS data. We also thank T. Detering for the helpful assistance. The publication of this article was funded by the Open Access fund of the Leibniz Universität Hannover.
PY - 2019/12/20
Y1 - 2019/12/20
N2 - Sugar beet fibre (fibrex) is an abundant side-stream from the sugar refining industry. A self-produced laccase from Funalia trogii (LccFtr) (0.05 U/μg FA) successfully cross-linked fibrex to an edible gel. Dynamic oscillation measurements of the 10% fibrex gels showed a storage modulus of 5.52 kPa and loss factors ≤ 0.36 in the range from 20 to 80 Hz. Comparing storage stability of sweetened 10% fibrex gels with sweetened commercial 6% gelatin gels (10% and 30% d-sucrose) indicated a constant storage modulus and loss factors ≤ 0.7 during four weeks of storage in fibrex gels. Loss factors of sweetened gelatin gels were ≤0.2, and their storage modulus decreased from 9 to 7 kPa after adding d-sucrose and remained steady for four weeks of storage. Fibrex gel characteristics, including high water holding capacity, swelling ratio in saliva, and heat resistance are attributed to a covalently cross-linked network. Vanillin, as a mediator, and citrus pectin did not enhance covalent cross-links and elastic properties of the fibrex gels. Thus, laccase as an oxidative agent provided gels with a solid and stable texture. Fibrex gels may find uses in pharmaceutical and other industrial applications, which require a heat-resistant gel that forms easily at room temperature. They also represent an ethical alternative for manufacturing vegan, halal, and kosher food.
AB - Sugar beet fibre (fibrex) is an abundant side-stream from the sugar refining industry. A self-produced laccase from Funalia trogii (LccFtr) (0.05 U/μg FA) successfully cross-linked fibrex to an edible gel. Dynamic oscillation measurements of the 10% fibrex gels showed a storage modulus of 5.52 kPa and loss factors ≤ 0.36 in the range from 20 to 80 Hz. Comparing storage stability of sweetened 10% fibrex gels with sweetened commercial 6% gelatin gels (10% and 30% d-sucrose) indicated a constant storage modulus and loss factors ≤ 0.7 during four weeks of storage in fibrex gels. Loss factors of sweetened gelatin gels were ≤0.2, and their storage modulus decreased from 9 to 7 kPa after adding d-sucrose and remained steady for four weeks of storage. Fibrex gel characteristics, including high water holding capacity, swelling ratio in saliva, and heat resistance are attributed to a covalently cross-linked network. Vanillin, as a mediator, and citrus pectin did not enhance covalent cross-links and elastic properties of the fibrex gels. Thus, laccase as an oxidative agent provided gels with a solid and stable texture. Fibrex gels may find uses in pharmaceutical and other industrial applications, which require a heat-resistant gel that forms easily at room temperature. They also represent an ethical alternative for manufacturing vegan, halal, and kosher food.
KW - Cross-linking
KW - Fibrex gel
KW - Laccase
KW - Rheology
KW - Viscoelastic properties
UR - http://www.scopus.com/inward/record.url?scp=85079029700&partnerID=8YFLogxK
U2 - 10.3390/pr8010016
DO - 10.3390/pr8010016
M3 - Article
AN - SCOPUS:85079029700
VL - 8
JO - Processes
JF - Processes
IS - 1
M1 - 16
ER -