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Maize Arabinoxylan Gels as Protein Delivery Matrices

The laccase induced gelation of maize bran arabinoxylans at 2.5% (w/v) in the presence of insulin or β-lactoglobulin at 0.1% (w/v) was investigated. Insulin and β-lacto-globulin did not modify either the gel elasticity (9 Pa) or the cross-links content (0.03 and 0.015 μg di- and triferulic acids/mg...

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Detalles Bibliográficos
Autores principales: Berlanga-Reyes, Claudia M., Carvajal-Millán, Elizabeth, Lizardi-Mendoza, Jaime, Rascón-Chu, Agustin, Marquez-Escalante, Jorge A., Martínez-López, Ana Luisa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International (MDPI) 2009
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Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6254235/
https://www.ncbi.nlm.nih.gov/pubmed/19384279
http://dx.doi.org/10.3390/molecules14041475