Protein/Arabinoxylans Gels: Effect of Mass Ratio on the Rheological, Microstructural and Diffusional Characteristics

Wheat bran arabinoxylan (WBAX) gels entrapping standard model proteins at different mass ratios were formed. The entrapment of protein affected the gel elasticity and viscosity values, which decreased from 177 to 138 Pa. The presence of protein did not modify the covalent cross-links content of the...

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Vydáno v:Int J Mol Sci
Hlavní autoři: Berlanga-Reyes, Claudia M., Carvajal-Millan, Elizabeth, Hicks, Kevin B., Yadav, Madhav P., Rascón-Chu, Agustín, Lizardi-Mendoza, Jaime, Toledo-Guillén, Alma R., Islas-Rubio, Alma R.
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI 2014
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On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC4227263/
https://ncbi.nlm.nih.gov/pubmed/25338049
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ijms151019106
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