| Autor: |
Ana Luisa Martínez-López, Jorge A. Marquez-Escalante, Agustin Rascón-Chu, Jaime Lizardi-Mendoza, Elizabeth Carvajal-Millán, Claudia M. Berlanga-Reyes |
| Jazyk: |
angličtina |
| Rok vydání: |
2009 |
| Předmět: |
|
| Zdroj: |
Molecules, Vol 14, Iss 4, Pp 1474-1481 (2009) |
| Druh dokumentu: |
article |
| ISSN: |
1420-3049 |
| DOI: |
10.3390/molecules14041474 |
| Popis: |
The laccase induced gelation of maize bran arabinoxylans at 2.5% (w/v) in the presence of insulin or β-lactoglobulin at 0.1% (w/v) was investigated. Insulin and β-lacto-globulin did not modify either the gel elasticity (9 Pa) or the cross-links content (0.03 and 0.015 mg di- and triferulic acids/mg arabinoxylan, respectively). The protein release capability of the gel was also investigated. The rate of protein release from gels was dependent on the protein molecular weight. The apparent diffusion coefficient was 0.99 × 10-7 and 0.79 × 10-7 cm2/s for insulin (5 kDa) and β-lactoglobulin (18 kDa), respectively. The results suggest that maize bran arabinoxylan gels can be potential candidates for the controlled release of proteins. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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