Arabinoxylan/protein gels: Structural, rheological and controlled release properties
Arabinoxylan/protein gels: Structural, rheological and controlled release properties
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DOI：
10.1016/j.foodhyd.2005.02.011
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发表时间：
2006-01-01
影响因子：
10.7
通讯作者：
Micard, V
中科院分区：
文献类型：
--
作者：
Carvajal-Millan, E;Guilbert, S;Micard, V
采用流变学方法和二、三阿魏酸（di-FA，tri-FA）交联含量测定研究了小麦水提取阿拉伯木聚糖（WEAX）在不同浓度卵清蛋白（Ov）存在下的酶促凝胶化过程。以10倍量的阿拉伯木聚糖（AX）加入OV并不改变凝胶的二-FA和三-FA含量，但可能通过影响AX链之间发生的物理相互作用将凝胶弹性（G '）从41降低至11 Pa。WEAX交联过程不影响Ov，Ov仅包埋在相分离的Ov-WEAX凝胶中。Ov从凝胶中释放的速率取决于Ov的含量。随着Ov/AX比从1增加到10，表观Ov扩散系数（D-m）从1.5增加到4.2 × 10（-7）cm（2/）s。结果表明，WEAX凝胶可用于蛋白质的包埋和控制释放。(c)2005爱思唯尔有限公司保留所有权利。
The enzymatic gelation of wheat water-extractable arabinoxylan (WEAX) in presence of ovalbumin (Ov) at different concentrations was investigated by rheological measurements and di and triferulic acid (di-FA, tri-FA) cross-links content determination. Ov added in a 10-fold amount of arabinoxylan (AX) did not modify the di-FA and tri-FA contents of the gel but decreased gel elasticity (G') from 41 to I I Pa probably by affecting the physical interactions taking place between AX chains. The WEAX cross-linking process did not affect Ov, which was only entrapped in a phase-separated Ov-WEAX gel. The rate of Ov release from gels was dependent on its Ov content. The apparent Ov diffusion coefficient (D-m) increased from 1.5 to 4.2 X 10(-7) cm(2/)s with Ov/AX ratio changing from 1 to 10. The results suggest that WEAX gels can be potential candidates for the entrapment and controlled release of proteins. (c) 2005 Elsevier Ltd. All rights reserved.