Maize Arabinoxylan Gels as Protein Delivery Matrices

Maize Arabinoxylan Gels as Protein Delivery Matrices

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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...

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Bibliographic Details
Main Authors: Ana Luisa Martínez-López, Agustin Rascón-Chu, Jorge A. Marquez-Escalante, Jaime Lizardi-Mendoza, Elizabeth Carvajal-Millán, Claudia M. Berlanga-Reyes
Format: Article
Language:English
Published: MDPI AG 2009-04-01
Series:Molecules
Subjects:
Arabinoxylan gels
Diferulic acids
Triferulic acid
Oxidative cross-linking
Protein release
Online Access:http://www.mdpi.com/1420-3049/14/4/1475/

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http://www.mdpi.com/1420-3049/14/4/1475/

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