Enzymatic Cross-Linking of Alkali Extracted Arabinoxylans: Gel Rheological and Structural Characteristics
| Autor: | Alma Rosa Islas-Rubio, Jaime Lizardi-Mendoza, Elizabeth Carvajal-Millan, Agustín Rascón-Chu, Claudia M. Berlanga-Reyes |
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| Rok vydání: | 2011 |
| Předmět: |
Dietary Fiber
Time Factors Coumaric Acids Intrinsic viscosity gelation Alkalies Article Catalysis laccase Incubation period lcsh:Chemistry Inorganic Chemistry Ferulic acid chemistry.chemical_compound Rheology Physical and Theoretical Chemistry lcsh:QH301-705.5 Molecular Biology Incubation Spectroscopy Laccase Xylose Chromatography Bran Viscosity arabinoxylans Organic Chemistry Extraction (chemistry) General Medicine Arabinose Computer Science Applications Molecular Weight Cross-Linking Reagents lcsh:Biology (General) lcsh:QD1-999 chemistry Xylans Gels ferulic acid |
| Zdroj: | International Journal of Molecular Sciences Volume 12 Issue 9 Pages 5853-5861 International Journal of Molecular Sciences, Vol 12, Iss 9, Pp 5853-5861 (2011) |
| ISSN: | 1422-0067 |
| DOI: | 10.3390/ijms12095853 |
| Popis: | Ferulated arabinoxylans were alkali-extracted from wheat bran at different incubation times (0.0, 0.5, 1.0, 1.5 and 2.0 h). Wheat bran ferulated arabinoxylans (WBAX) arabinose-to-xylose ratio, ferulic acid content, intrinsic viscosity and viscosimetric molecular weight values decreased as the incubation time of extraction increased. WBAX enzymatic cross-linking capability was affected by incubation time while an increase in WBAX concentration from 5 to 6% (w/v) favored gelation. The WBAX gels formed presented a macroporous structure with mesh size ranging from 40 to 119 nm and hardness values varying from 1.7 to 5 N. |
| Databáze: | OpenAIRE |
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