|
KMID : 1007520090180041027
|
|
Food Science and Biotechnology
2009 Volume.18 No. 4 p.1027 ~ p.1029
|
|
|
Laccase Induced Maize Bran Arabinoxylan Gels: Structural and Rheological Properties
|
|
Claudia M. Berlanga-Reyes
Elizabeth Carvajal-Millan
Graciela Caire Juvera
Agustin Rascon-Chu
Jorge A. Marquez-Escalante
Ana Luisa Martinez-Lopez
|
|
|
Abstract
|
|
|
|
The aim of this research was to study the structural and rheological properties of gels formed by ferulated maizebran arabinoxylans (MBAX) at different concentrations. MBAX was cross-linked by a laccase leading to the formation ofdimers and trimers of ferulic acid (di-FA, tri-FA) as covalent cross-link. An increase in MBAX gels elasticity (from 11 to 20 Pa)as well as lower mesh size (from 80 to 48nm) were obtained by augmenting the MBAX concentration from 2.5 to 3.5%(w/v),respectively, but no increase in di-FA and tri-FA content was obtained (0.03 and 0.014μg/mg MBAX, respectively).
|
|
|
KEYWORD
|
|
|
gel, arabinoxylan, maize bran, elasticity, mesh size
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|