title: Protein/arabinoxylans gels: effect of mass ratio on the rheological, microstructural and diffusional characteristics.
abstract: Wheat bran arabinoxylan (WBAX) gels entrapping standard model proteins at different mass ratios were formed. The entrapment of protein affected the gel elasticity and viscosity values, which decreased from 177 to 138 Pa. The presence of protein did not modify the covalent cross-links content of the gel. The distribution of protein through the network was investigated by confocal laser scanning microscopy. In mixed gels, protein aggregates forming clusters were detected at protein/polysaccharide ratios higher than 0.25. These clusters were not homogeneously distributed, suggesting that WBAX and protein are located in two different phases. The apparent diffusion coefficient (Dm) of proteins during release from mixed gels was investigated for mass ratios of 0.06 and 0.12. For insulin, Dm increased significantly from 2.64 × 10-7 to 3.20 × 10-7 cm2/s as the mass ratio augmented from 0.06 to 0.12. No significant difference was found for Dm values of ovalbumin and bovine serum albumin released from the mixed gels. The results indicate that homogeneous protein/WBAX gels can be formed at low mass ratios, allowing the estimation of Dm by using an analytical solution of the second Fick's law.
authors.affiliation: Research Center for Food and Development, CIAD, Hermosillo, Sonora 83000, Mexico. claudiaberlanga@hotmail.com.
authors.forename: Claudia M
authors.initials: CM
authors.lastname: Berlanga-Reyes
authors.affiliation: Research Center for Food and Development, CIAD, Hermosillo, Sonora 83000, Mexico. ecarvajal@ciad.mx.
authors.forename: Elizabeth
authors.initials: E
authors.lastname: Carvajal-Millan
authors.affiliation: Eastern Regional Research Center, Agricultural Research Service, US Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA. kevin.hicks@ars.usda.gov.
authors.forename: Kevin B
authors.initials: KB
authors.lastname: Hicks
authors.affiliation: Eastern Regional Research Center, Agricultural Research Service, US Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA. madhav.yadav@ars.usda.gov.
authors.forename: Madhav P
authors.initials: MP
authors.lastname: Yadav
authors.affiliation: Research Center for Food and Development, CIAD, Hermosillo, Sonora 83000, Mexico. aislas@ciad.mx.
authors.forename: Agustín
authors.initials: A
authors.lastname: Rascón-Chu
authors.affiliation: Research Center for Food and Development, CIAD, Hermosillo, Sonora 83000, Mexico. jalim@ciad.mx.
authors.forename: Jaime
authors.initials: J
authors.lastname: Lizardi-Mendoza
authors.affiliation: Research Center for Food and Development, CIAD, Hermosillo, Sonora 83000, Mexico. atoledo@ciad.mx.
authors.forename: Alma R
authors.initials: AR
authors.lastname: Toledo-Guillén
authors.affiliation: Research Center for Food and Development, CIAD, Hermosillo, Sonora 83000, Mexico. aislas@ciad.mx.
authors.forename: Alma R
authors.initials: AR
authors.lastname: Islas-Rubio
mesh_terms: D004043:Dietary Fiber / Q000378:metabolism*; D004058:Diffusion; D004548:Elasticity; D005782:Gels / Q000378:metabolism*; D011134:Polysaccharides / Q000378:metabolism; D011506:Proteins / Q000378:metabolism*; D012212:Rheology; D012710:Serum Albumin, Bovine / Q000378:metabolism; D014783:Viscosity; D014990:Xylans / Q000378:metabolism*
chemical_list: D004043:Dietary Fiber; D005782:Gels; D011134:Polysaccharides; D011506:Proteins; D014990:Xylans; D012710:Serum Albumin, Bovine; C085118:arabinoxylan