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  • Title: Enzymatic cross-linking of alkali extracted arabinoxylans: gel rheological and structural characteristics.
    Author: Berlanga-Reyes CM, Carvajal-Millan E, Lizardi-Mendoza J, Islas-Rubio AR, Rascón-Chu A.
    Journal: Int J Mol Sci; 2011; 12(9):5853-61. PubMed ID: 22016631.
    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.
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