Maize Arabinoxylan Gels as Protein Delivery Matrices

The laccase induced gelation of maize bran arabinoxylans at 2.5% (w/v) in the presence of insulin or β-lactoglobulin at 0.1% (w/v) was investigated. Insulin and β-lacto-globulin did not modify either the gel elasticity (9 Pa) or the cross-links content (0.03 and 0.015 mg di- and triferulic acids/mg...

詳細記述

書誌詳細

出版年:	Molecules
主要な著者:	Ana Luisa Martínez-López, Jorge A. Marquez-Escalante, Agustin Rascón-Chu, Jaime Lizardi-Mendoza, Elizabeth Carvajal-Millán, Claudia M. Berlanga-Reyes
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2009-04-01
主題:	Arabinoxylan gels Diferulic acids Triferulic acid Oxidative cross-linking Protein release
オンライン･アクセス:	http://www.mdpi.com/1420-3049/14/4/1474/