Maize bran gum: Extraction, characterization and functional properties
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- 作者：Elizabeth Carvajal-Millan ; Agustí ; n Rascó ; n-Chu ; Jorge A. Má ; rquez-Escalante ; Valé ; rie Micard ; Nora Ponce de Leó ; n ; Alfonso Gardea
- 关键词：Maize bran gum ; Arabinoxylan ; Ferulic acid ; Gels ; Emulsion
- 刊名：Carbohydrate Polymers
- 出版年：2007
- 出版时间：1 June 2007
- 年：2007
- 卷：69
- 期：2
- 页码：280-285
- 全文大小：208 K
文摘
A water-soluble maize bran gum (MBG) was alkali-extracted under mild conditions from maize bran. MBG presented an arabinoxylan (AX) content of 74 % (w/w), a ferulic acid content of 0.34 μg/mg MBG, an A/X ratio of 0.85 and an intrinsic viscosity of 208 ml/g. Gelling and emulsifying capabilities of MBG at different concentrations were investigated. Gels were obtained from this MBG by laccase covalent cross-linking of ferulic acid leading to the formation of diferulic (di-FA) and triferulic (tri-FA) acid. Gel hardness increased from 0.32 to 0.81 N as the MBG concentration changed from 1 to 2 % (w/v) while the di-FA and tri-FA contents remained constant (0.030 and 0.015 μg/mg MBG, respectively). The emulsion stability index (ESI) of oil-in-water containing different MBG concentrations was also investigated. ESI ranged from 0.01 to 0.20 as the MBG content in the mixture increased from 0 % to 1 % (w/v).