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Ana L. Martı´nez-Lo´pez,Elizabeth Carvajal-Millan,Jorge Marquez-Escalante,Alma C. Campa-Mada,Agustı´n Rasco´n-Chu,Yolanda L. Lo´pez-Franco,Jaime Lizardi-Mendoza 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.2
Arabinoxylans (AX) gels at 4% (w/v) wereprepared using laccase (LAX gels) or peroxidase (PAXgels), and their cross-linking, rheological, structural, andspectroscopic characteristics were investigated. LAX gelspresented lower amount of 5,50-diferulic acid (11%),smaller mesh size (128 nm), and higher hardness (37 N)and elasticity (430 Pa) than the PAX gels (28%, 197 nm,7 N, and 120 Pa, respectively). Microscopy of the LAXgels showed linked strands, while the system was lessconnected in the PAX gels. The Raman band at 2895 cm-1of the LAX and PAX gels was less intense, indicatingenhanced hydrogen bonding compared to that of AX. Thisdecrease was less dramatic for the PAX gels. The greatercontent of 5,50-diferulic acid in PAX gels could favorintrachain bonds, affecting their rheological, structural, andspectroscopic characteristics. Laccase may be a betteroption than peroxidase for AX gelation intended for foodand biotechnological applications.
Naivi Ramos-Chavira,Elizabeth Carvajal-Millan,Agustin Rascon-Chu,Jorge Marquez-Escalante,Victor Santana-Rodriguez,Juan Salmeron-Zamora 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.4
An oat gum was extracted from whole seeds of a drought harvested oat (Avena sativa). Oat gum presented a β-glucan content of 65%(w/w) and an intrinsic viscosity of 141 ㎖/g. Gelling capability of oat gum at different concentrations was investigated. Gel hardness increased from 0.08 to 0.25 N as the oat gum concentration changed from 5 to 10%(w/v). Whippability, foam stability, emulsion stability, and reduced viscosity of oat gum at different pH were also investigated. Oat gum whippability was maximum at pH 7 (146%), while the higher foam and emulsion stability values were found at pH 9 (88 and 96%, respectively). The gum reduced viscosity increased from 715 to 958 ㎖/g as the pH changed from 7 to 9. Oat gum shows great potential as a gel forming, thickening, and stabilizing agent.
Laccase Induced Maize Bran Arabinoxylan Gels
Claudia M. Berlanga-Reyes,Elizabeth Carvajal-Millan,Graciela Caire Juvera,Agustin Rascon-Chu,Jorge A. Marquez-Escalante,Ana Luisa Martinez-Lopez 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.4
The aim of this research was to study the structural and rheological properties of gels formed by ferulated maize bran arabinoxylans (MBAX) at different concentrations. MBAX was cross-linked by a laccase leading to the formation of dimers and trimers of ferulic acid (di-FA, tri-FA) as covalent cross-link. An increase in MBAX gels elasticity (from 11 to 20 ㎩) as well as lower mesh size (from 80 to 48 ㎚) were obtained by augmenting the MBAX concentration from 2.5 to 3.5%(w/v), respectively, but no increase in di-FA and tri-FA content was obtained (0.03 and 0.014 ㎍/㎎ MBAX, respectively).