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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.