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.
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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.
Berlanga-Reyes CM, Carvajal-Millán E, Lizardi-Mendoza J, Rascón-Chu A, Marquez-Escalante JA, Martínez-López AL. Maize Arabinoxylan Gels as Protein Delivery Matrices. Molecules. 2009; 14(4):1475-1482.
Berlanga-Reyes, Claudia M.; Carvajal-Millán, Elizabeth; Lizardi-Mendoza, Jaime; Rascón-Chu, Agustin; Marquez-Escalante, Jorge A.; Martínez-López, Ana Luisa. 2009. "Maize Arabinoxylan Gels as Protein Delivery Matrices." Molecules 14, no. 4: 1475-1482.