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Preparation and characterisation of arabinoxylan and (1,3)(1,4)‐β‐glucan alternating multilayer edible films simulated those of wheat grain aleurone cell wall
Author(s) -
Ying Ruifeng,
Li Tong,
Wu Caie,
Huang Meigui
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14848
Subject(s) - arabinoxylan , aleurone , materials science , lamellar structure , chemical engineering , polysaccharide , diffusion , nanostructure , cell wall , glucan , composite material , chemistry , nanotechnology , organic chemistry , enzyme , biochemistry , physics , engineering , thermodynamics
Various observations show a lamellar organisation of wheat aleurone cell walls, that likely acted as barriers to regulate the water diffusion rate in wheat grains. In this study, arabinoxylan (AX) and (1,3)(1,4)‐β‐glucan (BG) alternating multilayer films which mimic cell wall of aleurone structure were prepared. The edible films with this structure were found to exhibit high ultimate stress and ultimate strain, and low rates of water diffusion.