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Molecules 2009, 14(4), 1475-1482; doi:10.3390/molecules14041475
Article

Maize Arabinoxylan Gels as Protein Delivery Matrices

1, 2,* , 2, 1, 1 and 1
1 Laboratorio de Biopolímeros. Centro de Investigación en Alimentación y Desarrollo, Unidad Cuauhtémoc, Avenida Río Conchos s/n Parque Industrial, Ciudad Cuauhtémoc, Chihuahua, México 2 Laboratorio de Biopolímeros. Centro de Investigación en Alimentación y Desarrollo, Unidad Hermosillo, Carretera a la Victoria Km 0.6, Hermosillo, Sonora, México
* Author to whom correspondence should be addressed.
Received: 24 February 2009 / Revised: 13 March 2009 / Accepted: 18 March 2009 / Published: 8 April 2009
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Abstract

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.
Keywords: Arabinoxylan gels; Diferulic acids; Triferulic acid; Oxidative cross-linking; Protein release Arabinoxylan gels; Diferulic acids; Triferulic acid; Oxidative cross-linking; Protein release
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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Berlanga-Reyes, C.M.; Carvajal-Millán, E.; Lizardi-Mendoza, J.; Rascón-Chu, A.; Marquez-Escalante, J.A.; Martínez-López, A.L. Maize Arabinoxylan Gels as Protein Delivery Matrices. Molecules 2009, 14, 1475-1482.

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