Enzymatic Cross-Linking of Alkali Extracted Arabinoxylans: Gel Rheological and Structural Characteristics

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 incuba...

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Detaylı Bibliyografya
Asıl Yazarlar: Berlanga-Reyes, Claudia M., Carvajal-Millan, Elizabeth, Lizardi-Mendoza, Jaime, Islas-Rubio, Alma R., Rascón-Chu, Agustin
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Molecular Diversity Preservation International (MDPI) 2011
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Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC3189755/
https://ncbi.nlm.nih.gov/pubmed/22016631
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ijms12095853
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