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...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2009-04-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | http://www.mdpi.com/1420-3049/14/4/1475/ |