Enzymatic Cross-Linking of Alkali Extracted Arabinoxylans: Gel Rheological and Structural Characteristics

被引：25

作者：

Berlanga-Reyes, Claudia M. ^{[1
]}

Carvajal-Millan, Elizabeth ^{[1
]}

Lizardi-Mendoza, Jaime ^{[1
]}

Islas-Rubio, Alma R. ^{[2
]}

Rascon-Chu, Agustin ^{[2
]}

机构：

[1] AC CTAOA, Ctr Invest Alimentac & Desarrollo, Hermosillo, Sonora, Mexico

[2] AC CTAOV, Ctr Invest Alimentac & Desarrollo, Hermosillo, Sonora, Mexico

来源：

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES | 2011年 / 12卷 / 09期

关键词：

arabinoxylans; ferulic acid; laccase; gelation; WHEAT BRAN; FERULOYLATED ARABINOXYLANS; NONSTARCH POLYSACCHARIDES; FUNCTIONAL-PROPERTIES; LACCASE; GLUCURONOARABINOXYLANS; FRACTIONS; PENTOSANS; LINKAGE;

D O I：

10.3390/ijms12095853

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

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.

引用

页码：5853 / 5861

页数：9

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