Cross-linking of ferulated arabinoxylans extracted from mexican wheat flour: Rheology and microstructure of the gel

A. Morales-Ortega, Elizabeth Carvajal-Millán, P. Torres-Chavez, Agustín Rascon-Chu, J. Lizardi-Mendoza, Y. López-Franco

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

© 2014 by Apple Academic Press, Inc. In the present chapter, water extractable arabinoxylans (WEAX) from Mexican spring wheat flour (cv. Tacupeto F2001) were enzymatically cross-linked. WEAX solution at 3% (w/v) formed gels induced by a laccase as cross-linking agent. Cured WEAX gels registered storage (G’) and loss (G”) modulus values of 71 and 16 Pa. The mechanical spectra of WEAX after 2 hr gelation was typical of solid-like materials with a linear G’ independent of frequency and G” much smaller than G’ and dependent of frequency.
Original languageAmerican English
Title of host publicationFood Composition and Analysis: Methods and Strategies
Number of pages11
ISBN (Electronic)9781482231663
DOIs
StatePublished - 1 Jan 2014

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    Morales-Ortega, A., Carvajal-Millán, E., Torres-Chavez, P., Rascon-Chu, A., Lizardi-Mendoza, J., & López-Franco, Y. (2014). Cross-linking of ferulated arabinoxylans extracted from mexican wheat flour: Rheology and microstructure of the gel. In Food Composition and Analysis: Methods and Strategies https://doi.org/10.1201/b16843