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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).