Holistic review of corn fiber gum: Structure, properties, and potential applications

文献类型： 外文期刊

第一作者： Cai, Zhixiang

作者： Cai, Zhixiang;Wei, Yue;Zhang, Hongbin;Rao, Pingfan;Wang, Qiang

作者机构：

关键词： Corn fiber gum; Structural features; Biological activity; Emulsifying property

期刊名称：TRENDS IN FOOD SCIENCE & TECHNOLOGY （ 影响因子：11.077； 五年影响因子：11.392 ）

ISSN： 0924-2244

年卷期： 2021 年 111 卷

页码：

收录情况： SCI

摘要： Background: Corn fiber gum (CFG) belongs to a class of soluble, highly branched arabinoxylans derived from corn fiber. It can be isolated from deoiled and destarched corn fiber by mild-alkaline hydrogen peroxide treatments. This polysaccharide contains a small percentage of proteins, lipids, and nutraceutical phenolic compounds in the backbone. CFG has presented various practical applications in the food industry. It shows potential as an emulsifier for oil-in-water emulsion systems, whose emulsifying property is mostly related to the hydrophobic proteins and lipids bound to the carbohydrate moiety in CFG. CFG also exhibits unique biological activities, such as antioxidative activity, fermentability and immunomodulatory property, due to the nutraceutical phenolic compounds in CFG chains. Scope and approach: This review summarizes recent findings on the isolation, physicochemical properties, biological activities, and functional properties of CFG. First, the review opens with a sketch of the extraction process of CFG from corn fiber. Then, the physicochemical properties and biological activities of CFG are comprehensively discussed. Thereafter, the current and potential applications of CFG in the food industry are introduced in detail. Finally, state-of-the-art approaches for improving the functional properties of CFG, especially its emulsifying property, are highlighted. Key findings and conclusions: Corn fiber gum exhibits different biological activities and functional properties, which are highly dependent on the extraction method. The biological activities and functional properties of CFG are closely related to its fine structural features, such as its molecular weight, protein content, and nutraceutical phenolic compound content. The bound ferulic acid contributes to CFG antioxidative activity. The emulsifying property of CFG is highly dependent on the protein content in the main backbone. However, the insufficient protein content in CFG chains limits the adoption of CFG as an emulsifier. Thus, the chemical or physical modification of CFG may boost its functional properties or endow it with new technologically important features. Overall, CFG has great potential use in the food industry as an antioxidant, immunomodulator, dietary fiber, and emulsifier.

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