The Peroxidase/H2O2 System as a Free Radical-Generating Agent for Gelling Maize Bran Arabinoxylans: Rheological and Structural Properties

The oxidative gelation of maize bran arabinoxylans (MBAX) using a peroxidase/H2O2 system as a free radical-generating agent was investigated. The peroxidase/H2O2 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 (rho(c)) and a mesh size (xi) of 49 x 10(3) g/mol, 30 x 10(-6) mol/cm(3) and 193 nm, respectively.