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Enzymatic cross-linking of ferulated arabinoxylan: effect of laccase or peroxidase catalysis on the gel characteristics
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 (128 nm), and hi...
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| Publicado no: | Food Sci Biotechnol |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Singapore
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6431306/ https://ncbi.nlm.nih.gov/pubmed/30956842 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-0488-9 |
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