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Martinez-Lopez A.L.,Ctaoa Research Center For Food And Development | Carvajal-Millan E.,Ctaoa Research Center For Food And Development | Miki-Yoshida M.,Research Center en Materiales | Alvarez-Contreras L.,Research Center en Materiales | And 3 more authors.
Molecules | Year: 2013

The aim of this research was to study the structural and textural characteristics of maize bran arabinoxylan (MBAX) microspheres. The laccase-induced cross-linking process was monitored by storage (G') and loss (G'') moduli changes in a 4% (w/v) MBAX solution. The G' and G'' values at the plateau region were 215 and 4 Pa, respectively. After gelation, the content of ferulic acid dimers decreased from 0.135 to 0.03 μg/mg MBAX, suggesting the formation of ferulated structures unreleased by mild alkaline hydrolysis. MBAX microspheres presented an average diameter of 531 μm and a swelling ratio value (q) of 18 g water/g MBAX. The structural parameters of MBAX microspheres were calculated from equilibrium swelling experiments, presenting an average mesh size of 52 nm. Microstructure and textural properties of dried MBAX microspheres were studied by scanning electron microscopy and nitrogen adsorption/desorption isotherms, respectively, showing a heterogeneous mesoporous and macroporous structure throughout the network. © 2013 by the authors. Source


Morales-Ortega A.,Ctaoa Research Center For Food And Development | Carvajal-Millan E.,Ctaoa Research Center For Food And Development | Lopez-Franco Y.,Ctaoa Research Center For Food And Development | Rascon-Chu A.,Ctaov Research Center For Food And Development | And 3 more authors.
Molecules | Year: 2013

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 acid and diferulic acid content of 0.526 and 0.036 μg/mg WEAX, respectively and a Fourier Transform Infra-Red (FT-IR) spectrum typical of arabinoxylans. The intrinsic viscosity and viscosimetric molecular weight values for WEAX were 3.5 dL/g and 504 kDa, respectively. WEAX solution at 2% (w/v) formed gels induced by a laccase as cross-linking agent. Cured WEAX gels registered storage (G') and loss (G'') modulus values of 31 and 5 Pa, respectively and a diferulic acid content of 0.12 μg/mg WEAX, only traces of triferulic acid were detected. Scanning electron microscopy analysis of the lyophilized WEAX gels showed that this material resembles that of an imperfect honeycomb. © 2013 by the authors. Source

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