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Sequencing of Plant Wall Heteroxylans Using Enzymic, Chemical (Methylation) and Physical (Mass Spectrometry, Nuclear Magnetic Resonance) Techniques
Published on: March 24, 2016
The peroxidase/H2O2 system as a free radical-generating agent for gelling maize bran arabinoxylans: rheological and
Ana L Martínez-López1, Elizabeth Carvajal-Millan, Jaime Lizardi-Mendoza
1CTAOA, Laboratory of Biopolymers, Research Center for Food and Development, CIAD, AC., Hermosillo, Sonora 83000, Mexico.
Abstract:
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.
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