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Maize Arabinoxylan Gels as Protein Delivery Matrices
The laccase induced gelation of maize bran arabinoxylans at 2.5% (w/v) in the presence of insulin or β-lactoglobulin at 0.1% (w/v) was investigated. Insulin and β-lacto-globulin did not modify either the gel elasticity (9 Pa) or the cross-links content (0.03 and 0.015 μg di- and triferulic acids/mg...
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| 出版年: | Molecules |
|---|---|
| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Molecular Diversity Preservation International (MDPI)
2009
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6254235/ https://ncbi.nlm.nih.gov/pubmed/19384279 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules14041475 |
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