Characterization of Water Extractable Arabinoxylans from a Spring Wheat Flour: Rheological Properties and Microstructure

Characterization of Water Extractable Arabinoxylans from a Spring Wheat Flour: Rheological Properties and Microstructure

In the present study water extractable arabinoxylans (WEAX) from a Mexican spring wheat flour (cv. Tacupeto F2001) were isolated, characterized and gelled and the gel rheological properties and microstructure were investigated. These WEAX presented an arabinose to xylose ratio of 0.66, a ferulic aci...

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Bibliographic Details
Main Authors: Alma Campa-Mada, Patricia Torres-Chavez, Jaime Lizardi-Mendoza, Agustín Rascón-Chu, Yolanda López-Franco, Elizabeth Carvajal-Millan, Adriana Morales-Ortega
Format: Article
Language:English
Published: MDPI AG 2013-07-01
Series:Molecules
Subjects:
ferulated arabinoxylans
gels
ferulic acid
diferulic acid
Online Access:http://www.mdpi.com/1420-3049/18/7/8417

Internet

http://www.mdpi.com/1420-3049/18/7/8417

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