Characterization of Water Extractable Arabinoxylans from a Spring Wheat Flour: Rheological Properties and Microstructure

In the present study water extractable arabinoxylans (WEAX) from a Mexican spring wheat flour (cv. Tacupeto F2001) were isolated, characterized and gelled and the gel rheological properties and microstructure were investigated. These WEAX presented an arabinose to xylose ratio of 0.66, a ferulic aci...

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Detalles Bibliográficos
Autores principales: Morales-Ortega, Adriana, Carvajal-Millan, Elizabeth, López-Franco, Yolanda, Rascón-Chu, Agustín, Lizardi-Mendoza, Jaime, Torres-Chavez, Patricia, Campa-Mada, Alma
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6269794/
https://www.ncbi.nlm.nih.gov/pubmed/23863779
http://dx.doi.org/10.3390/molecules18078417

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6269794/
https://www.ncbi.nlm.nih.gov/pubmed/23863779
http://dx.doi.org/10.3390/molecules18078417

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