Enzymatic cross-linking of alkali extracted arabinoxylans: gel rheological and structural characteristics.
Ferulated arabinoxylans were alkali-extracted from wheat bran at different incubation times (0.0, 0.5, 1.0, 1.5 and 2.0 h). Wheat bran ferulated arabinoxylans (WBAX) arabinose-to-xylose ratio, ferulic acid content, intrinsic viscosity and viscosimetric molecular weight values decreased as the incubation time of extraction increased. WBAX enzymatic cross-linking capability was affected by incubation time while an increase in WBAX concentration from 5 to 6% (w/v) favored gelation. The WBAX gels formed presented a macroporous structure with mesh size ranging from 40 to 119 nm and hardness values varying from 1.7 to 5 N.
Centro de Investigación en Alimentación y Desarrollo, A.C. CTAOA, Biopolymers, Carretera a la Victoria Km 0.6, Hermosillo, Apdo. Postal 1735, Sonora, México; E-Mails:  claudiaberlanga@hotmail.com  (C.M.B.-R.);  jalim@ciad.mx  (J.L.-M.).
Claudia M
CM
Berlanga-Reyes
Elizabeth
E
Carvajal-Millan
Jaime
J
Lizardi-Mendoza
Alma R
AR
Islas-Rubio
Agustin
A
Rascón-Chu
D000468:Alkalies / Q000737:chemistry*; D001089:Arabinose / Q000378:metabolism; D003373:Coumaric Acids / Q000378:metabolism; D003432:Cross-Linking Reagents / Q000737:chemistry / Q000378:metabolism; D004043:Dietary Fiber; D005782:Gels / Q000737:chemistry; D042845:Laccase / Q000737:chemistry / Q000378:metabolism; D008970:Molecular Weight; D012212:Rheology; D013997:Time Factors; D014783:Viscosity; D014990:Xylans / Q000737:chemistry* / Q000302:isolation & purification* / Q000378:metabolism; D014994:Xylose / Q000378:metabolism
D000468:Alkalies; D003373:Coumaric Acids; D003432:Cross-Linking Reagents; D004043:Dietary Fiber; D005782:Gels; D014990:Xylans; C085118:arabinoxylan; D014994:Xylose; C004999:ferulic acid; D001089:Arabinose; D042845:Laccase