TY  - JA
AU  - Martínez-López,A.L.
AU  - Carvajal-Millan,E.
AU  - Rascón-Chu,A.
AU  - Márquez-Escalante,J.
AU  - Martínez-Robinson,K.
TI  - Gels of ferulated arabinoxylans extracted from nixtamalized and non-nixtamalized maize bran: rheological and structural characteristics
SN  - 1947-6337
PY  - 2013///
CY  - United Kingdom : 
PB  - Taylor and Francis, 
KW  - AGROVOC
KW  - Polysaccharides
KW  - Ferulic acid
KW  - Pericarp
KW  - Jellification
KW  - Rheology
KW  - Microscopy
N1  - Open Access; Peer review; Abstract in English and Spanish
N2  - The molecular identity, molecular weight distribution, and microstructure of arabinoxylans from nixtamalized (N-MBAX) or non-nixtamalized (MBAX) maize bran were investigated and correlated to their gelling capability and the gels’ structural and rheological properties. N-MBAX and MBAX presented Fourier transform infra-red (FT-IR) spectra typical of arabinoxylans. A low-molecular-weight fraction of arabinoxylans was present in MBAX but not in N-MBAX. Scanning electron microscopy (SEM) analysis showed that N-MBAX and MBAX present a rough and smooth surface topography, respectively. N-MBAX and MBAX gels were prepared by laccase oxidative cross-linking. N-MBAX and MBAX gels at 6% (w/v) presented an average pore size of 108 and 134 nm and elasticity values of 328 and 62 Pa, respectively. In SEM images, N-MBAX gels appear as a mix of sheets and rigid plates, while MBAX gels present an irregular honeycomb structure. These results indicate that nixtamalization process modify the molecular weight distribution and microstructure of maize bran arabinoxylans as well as the gels structural and rheological properties
UR  - https://doi.org/10.1080/19476337.2013.781679
DO  - https://doi.org/10.1080/19476337.2013.781679
T2  - CyTA-Journal of Food
ER  -