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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

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Received: 23 June 2011 / Revised: 24 August 2011 / Accepted: 25 August 2011 / Published: 9 September 2011
(This article belongs to the Section Biochemistry, Molecular Biology and Biophysics)
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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 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-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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