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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).