Journal article
The peroxidase/H2O2 system as a free radical-generating agent for gelling maize bran arabinoxylans: rheological and structural properties
CTAOA, Laboratory of Biopolymers, Research Center for Food and Development, CIAD, AC., Hermosillo, Sonora 83000, Mexico.1
The oxidative gelation of maize bran arabinoxylans (MBAX) using a peroxidase/H(2)O(2) system as a free radical-generating agent was investigated. The peroxidase/H(2)O(2) system led to the formation of dimers and trimer of ferulic acid as covalent cross-link structures in the MBAX network. MBAX gels at 4% (w/v) presented a storage modulus of 180 Pa.
The structural parameters of MBAX gels were calculated from swelling experiments. MBAX gels presented a molecular weight between two cross-links (Mc), a cross-linking density (ρ(c)) and a mesh size (x) of 49 × 103 g/mol, 30 × 10-6 mol/cm3 and 193 nm, respectively.
| Language: | English |
|---|---|
| Publisher: | MDPI |
| Year: | 2011 |
| Pages: | 8410-8 |
| ISSN: | 14203049 |
| Types: | Journal article |
| DOI: | 10.3390/molecules16108410 |
