Arabinoxylan gels: Impact of the feruloylation degree on their structure and properties

Arabinoxylan (AX) samples of decreasing ferulic acid (FA) contents were chemically prepared from water-extractable wheat arabinoxylans without affecting their other structural properties. Gels were obtained from these partially feruloylated WEAX (PF-WEAX) by enzymatic covalent cross-linking of FA leading to the formation of diferulic (di-FA) and tri-ferulic acid (tri-FA). WEAX gelling ability was found related to the WEAX FA content whereas the gel structure and properties depended on the density of newly formed covalent cross-links. FA content of WEAX ranging from 1.4 to 2.3 mug/mg AX gave gels with di-FA cross-links contents from 0.20 to 0.43 mug/mg AX and G' values from 5 to 44 Pa. For WEAX gels with initial FA contents from 1.6 to 2.3 mug/mg AX, average mesh size ranging from 331 to 263 nm were calculated from swelling experiments. Cross-linking densities of gels, determined from swelling experiments, were higher than those that could be theoretically estimated from the di-FA and tri-FA content of WEAX gels. This result suggests that, in addition to di-FA and tri-FA, higher ferulate cross-linking and physical entanglements would contribute to the final WEAX gel structure.