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Molecules 2011, 16(10), 8410-8418; doi:10.3390/molecules16108410

The Peroxidase/H2O2 System as a Free Radical-Generating Agent for Gelling Maize Bran Arabinoxylans: Rheological and Structural Properties

1
CTAOA, Laboratory of Biopolymers, Research Center for Food and Development, CIAD, AC., Hermosillo, Sonora 83000, Mexico
2
CTAOV, Research Center for Food and Development, CIAD, AC., Hermosillo, Sonora 83000, Mexico
3
Chemistry Faculty, Autonomous University of Chihuahua, Chihuahua 31125, Mexico
4
U.M.R. Ingénierie des Agropolymères et des Technologies Emergentes. SupAgro / INRA, 2 Pl Viala Montpellier 34060 cedex 01, France
*
Author to whom correspondence should be addressed.
Received: 18 August 2011 / Revised: 22 September 2011 / Accepted: 22 September 2011 / Published: 10 October 2011
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Abstract

The oxidative gelation of maize bran arabinoxylans (MBAX) using a peroxidase/H2O2 system as a free radical-generating agent was investigated. The peroxidase/H2O2 system led to the formation of dimers and trimer of ferulic acid as covalent cross-link structures in the MBAX network. MBAX gels at 4% (w/v) presented a storage modulus of 180 Pa. The structural parameters of MBAX gels were calculated from swelling experiments. MBAX gels presented a molecular weight between two cross-links (Mc), a cross-linking density (ρc) and a mesh size (x) of 49 × 103 g/mol, 30 × 10−6 mol/cm3 and 193 nm, respectively.
Keywords: arabinoxylan gels; free radicals; oxidative cross-linking arabinoxylan gels; free radicals; oxidative cross-linking
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Martínez-López, A.L.; Carvajal-Millan, E.; Lizardi-Mendoza, J.; López-Franco, Y.L.; Rascón-Chu, A.; Salas-Muñoz, E.; Barron, C.; Micard, V. The Peroxidase/H2O2 System as a Free Radical-Generating Agent for Gelling Maize Bran Arabinoxylans: Rheological and Structural Properties. Molecules 2011, 16, 8410-8418.

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