Protein/Arabinoxylans Gels: Effect of Mass Ratio on the Rheological, Microstructural and Diffusional Characteristics

Wheat bran arabinoxylan (WBAX) gels entrapping standard model proteins at different mass ratios were formed. The entrapment of protein affected the gel elasticity and viscosity values, which decreased from 177 to 138 Pa. The presence of protein did not modify the covalent cross-links content of the...

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Detalles Bibliográficos
Autores principales: Berlanga-Reyes, Claudia M., Carvajal-Millan, Elizabeth, Hicks, Kevin B., Yadav, Madhav P., Rascón-Chu, Agustín, Lizardi-Mendoza, Jaime, Toledo-Guillén, Alma R., Islas-Rubio, Alma R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4227263/
https://www.ncbi.nlm.nih.gov/pubmed/25338049
http://dx.doi.org/10.3390/ijms151019106

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4227263/
https://www.ncbi.nlm.nih.gov/pubmed/25338049
http://dx.doi.org/10.3390/ijms151019106

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