Characterization of Water Extractable Arabinoxylans from a Spring Wheat Flour: Rheological Properties and Microstructure

In the present study water extractable arabinoxylans (WEAX) from a Mexican spring wheat flour (cv. Tacupeto F2001) were isolated, characterized and gelled and the gel rheological properties and microstructure were investigated. These WEAX presented an arabinose to xylose ratio of 0.66, a ferulic aci...

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Salvato in:
Dettagli Bibliografici
Pubblicato in:Molecules
Autori principali: Morales-Ortega, Adriana, Carvajal-Millan, Elizabeth, López-Franco, Yolanda, Rascón-Chu, Agustín, Lizardi-Mendoza, Jaime, Torres-Chavez, Patricia, Campa-Mada, Alma
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI 2013
Soggetti:
Communication
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC6269794/
https://ncbi.nlm.nih.gov/pubmed/23863779
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules18078417
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