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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)
Publication Information
Food Science and Biotechnology / v.18, no.4, 2009 , pp. 1027-1029 More about this Journal
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).
Keywords
gel; arabinoxylan; maize bran; elasticity; mesh size;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
Times Cited By Web Of Science : 2  (Related Records In Web of Science)
Times Cited By SCOPUS : 3
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