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Published on: March 24, 2016
Enzymatic cross-linking of alkali extracted arabinoxylans: gel rheological and structural characteristics
Claudia M Berlanga-Reyes1, Elizabeth Carvajal-Millan, Jaime Lizardi-Mendoza
1Centro 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.).
Abstract:
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.
