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Int. J. Mol. Sci. 2011, 12(9), 5853-5861; doi:10.3390/ijms12095853
Article

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

1
,
1,* , 1
,
2
 and
2
1 Centro de Investigación en Alimentación y Desarrollo, A.C. CTAOA, Biopolymers, Carretera a la Victoria Km 0.6, Hermosillo, Apdo. Postal 1735, Sonora, México 2 Centro de Investigación en Alimentación y Desarrollo, A.C. CTAOV, Carretera a la Victoria Km 0.6, Hermosillo, Apdo. Postal 1735, Sonora, México
* Author to whom correspondence should be addressed.
Received: 23 June 2011 / Revised: 24 August 2011 / Accepted: 25 August 2011 / Published: 9 September 2011
(This article belongs to the Section Material Sciences and Nanotechnology)
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Abstract

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.
Keywords: arabinoxylans; ferulic acid; laccase; gelation arabinoxylans; ferulic acid; laccase; gelation
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-Millan, E.; Lizardi-Mendoza, J.; Islas-Rubio, A.R.; Rascón-Chu, A. Enzymatic Cross-Linking of Alkali Extracted Arabinoxylans: Gel Rheological and Structural Characteristics. Int. J. Mol. Sci. 2011, 12, 5853-5861.

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