Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 28, Issue 2, Pages 311-318Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-018-0488-9
Keywords
Polysaccharides; Enzymes; Gelation; Ferulic acid; Swelling
Categories
Funding
- Fondo Institucional CONACyT - Problemas Nacionales 2015, Mexico [2015-01-568]
Ask authors/readers for more resources
Arabinoxylans (AX) gels at 4% (w/v) were prepared using laccase (LAX gels) or peroxidase (PAX gels), and their cross-linking, rheological, structural, and spectroscopic characteristics were investigated. LAX gels presented lower amount of 5,5-diferulic acid (11%), smaller mesh size (128nm), and higher hardness (37N) and elasticity (430Pa) than the PAX gels (28%, 197nm, 7N, and 120Pa, respectively). Microscopy of the LAX gels showed linked strands, while the system was less connected in the PAX gels. The Raman band at 2895cm(-1) of the LAX and PAX gels was less intense, indicating enhanced hydrogen bonding compared to that of AX. This decrease was less dramatic for the PAX gels. The greater content of 5,5-diferulic acid in PAX gels could favor intrachain bonds, affecting their rheological, structural, and spectroscopic characteristics. Laccase may be a better option than peroxidase for AX gelation intended for food and biotechnological applications.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available