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

Maize Arabinoxylan Gels as Protein Delivery Matrices

1, 2,* , 2, 1, 1 and 1
Received: 24 February 2009 / Revised: 13 March 2009 / Accepted: 18 March 2009 / Published: 8 April 2009
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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 which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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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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