Arabinoxylan microspheres: structural and textural characteristics.
Arabinoxylan microspheres: structural and textural characteristics.
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Arabinoxylan微球：结构和纹理特征。
DOI：
10.3390/molecules18044640
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发表时间：
2013-04-19
期刊：
影响因子：
--
通讯作者：
López-Franco Y
中科院分区：
文献类型：
--
作者：
Martínez-López AL;Carvajal-Millan E;Miki-Yoshida M;Alvarez-Contreras L;Rascón-Chu A;Lizardi-Mendoza J;López-Franco Y
本研究的目的是研究玉米麸皮阿拉伯木聚糖(MBAX)微球的结构和质构特性。通过在4%(w/v)的MBAX溶液中储存(G‘)和损失(G’)模数的变化来监测漆酶诱导的交联过程。高原地区的G‘和G’值分别为215和4Pa.凝胶化后，阿魏酸二聚体的含量从0.135.2 5%降至0.0 3µg/mgMBAX，表明形成了未经温和碱解释放的发酵态结构。MBAX微球的平均直径为531微米，溶胀比Q为18g水/g MBAX。通过平衡溶胀实验计算了MBAX微球的结构参数，平均粒径为52 nm。用扫描电子显微镜和氮气吸附/脱附等温线对干燥后的MBAX微球的微观结构和织构性能进行了研究，结果表明，干燥后的MBAX微球具有非均相的介孔和大孔结构。
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.
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影响因子：
5.8
作者：
Dai, CY;Wang, BC;Zhao, HW
通讯作者：
Zhao, HW
影响因子：
5.6
作者：
Berlanga-Reyes CM;Carvajal-Millan E;Lizardi-Mendoza J;Islas-Rubio AR;Rascón-Chu A
通讯作者：
Rascón-Chu A
DOI：
10.3390/molecules16108410
发表时间：
2011-10-10
期刊：
Molecules (Basel, Switzerland)
影响因子：
--
作者：
Martínez-López AL;Carvajal-Millan E;Lizardi-Mendoza J;López-Franco YL;Rascón-Chu A;Salas-Muñoz E;Barron C;Micard V
通讯作者：
Micard V
影响因子：
5.8
作者：
Fundueanu, G;Esposito, E;Nastruzzi, C
通讯作者：
Nastruzzi, C
影响因子：
6.2
作者：
Carvajal-Millan, E;Landillon, V;Micard, V
通讯作者：
Micard, V