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

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 incuba...

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Autores principales: Berlanga-Reyes, Claudia M., Carvajal-Millan, Elizabeth, Lizardi-Mendoza, Jaime, Islas-Rubio, Alma R., Rascón-Chu, Agustin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International (MDPI) 2011
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3189755/
https://www.ncbi.nlm.nih.gov/pubmed/22016631
http://dx.doi.org/10.3390/ijms12095853
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author Berlanga-Reyes, Claudia M.
Carvajal-Millan, Elizabeth
Lizardi-Mendoza, Jaime
Islas-Rubio, Alma R.
Rascón-Chu, Agustin
author_facet Berlanga-Reyes, Claudia M.
Carvajal-Millan, Elizabeth
Lizardi-Mendoza, Jaime
Islas-Rubio, Alma R.
Rascón-Chu, Agustin
author_sort Berlanga-Reyes, Claudia M.
collection PubMed
description 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.
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spelling pubmed-31897552011-10-20 Enzymatic Cross-Linking of Alkali Extracted Arabinoxylans: Gel Rheological and Structural Characteristics Berlanga-Reyes, Claudia M. Carvajal-Millan, Elizabeth Lizardi-Mendoza, Jaime Islas-Rubio, Alma R. Rascón-Chu, Agustin Int J Mol Sci Article 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. Molecular Diversity Preservation International (MDPI) 2011-09-09 /pmc/articles/PMC3189755/ /pubmed/22016631 http://dx.doi.org/10.3390/ijms12095853 Text en © 2011 by the authors; licensee MDPI, Basel, Switzerland. http://creativecommons.org/licenses/by/3.0 This article is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).
spellingShingle Article
Berlanga-Reyes, Claudia M.
Carvajal-Millan, Elizabeth
Lizardi-Mendoza, Jaime
Islas-Rubio, Alma R.
Rascón-Chu, Agustin
Enzymatic Cross-Linking of Alkali Extracted Arabinoxylans: Gel Rheological and Structural Characteristics
title Enzymatic Cross-Linking of Alkali Extracted Arabinoxylans: Gel Rheological and Structural Characteristics
title_full Enzymatic Cross-Linking of Alkali Extracted Arabinoxylans: Gel Rheological and Structural Characteristics
title_fullStr Enzymatic Cross-Linking of Alkali Extracted Arabinoxylans: Gel Rheological and Structural Characteristics
title_full_unstemmed Enzymatic Cross-Linking of Alkali Extracted Arabinoxylans: Gel Rheological and Structural Characteristics
title_short Enzymatic Cross-Linking of Alkali Extracted Arabinoxylans: Gel Rheological and Structural Characteristics
title_sort enzymatic cross-linking of alkali extracted arabinoxylans: gel rheological and structural characteristics
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3189755/
https://www.ncbi.nlm.nih.gov/pubmed/22016631
http://dx.doi.org/10.3390/ijms12095853
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