Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Laccase Induced Maize Bran Arabinoxylan Gels: Structural and Rheological Properties

  • Berlanga-Reyes, Claudia M. (CTAOA, Laboratory of Biopolymers, Research Center for Food and Development, CIAD, A.C.) ;
  • Carvajal-Millan, Elizabeth (CTAOA, Laboratory of Biopolymers, Research Center for Food and Development, CIAD, A.C.) ;
  • Juvera, Graciela Caire (Department of Human Nutrition, Research Center for Food and Development, CIAD, A.C.) ;
  • Rascon-Chu, Agustin (CTAOV, Research Center for Food and Development, CIAD, A.C.) ;
  • Marquez-Escalante, Jorge A. (CIAD, A.C., Cuauhtemoc) ;
  • Martinez-Lopez, Ana Luisa (CIAD, A.C., Cuauhtemoc)
  • Published : 2009.08.31
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Abstract

The aim of this research was to study the structural and rheological properties of gels formed by ferulated maize bran arabinoxylans (MBAX) at different concentrations. MBAX was cross-linked by a laccase leading to the formation of dimers 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 48 nm) 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 0.014 ${\mu}$g/mg MBAX, respectively).

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