Storage stability of laccase induced arabinoxylan gels

被引：88

作者：

Carvajal-Millan, E

Guigliarelli, B

Belle, V

Rouau, X

Micard, V

机构：

[1] INRA, ENSAM, UMR Ingn Agropolymeres & Technol Emergentes, F-34060 Montpellier 1, France

[2] CNRS, Lab Bioenerget & Ingn Prot, F-13402 Marseille 20, France

来源：

CARBOHYDRATE POLYMERS | 2005年 / 59卷 / 02期

关键词：

arabinoxylan gel; ferulic acid; diferulic acid; triferulic acid; aging; free radicals;

D O I：

10.1016/j.carbpol.2004.09.008

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effect of storage on laccase-induced gels of wheat water-extractable arabinoxylan (WEAX) was followed for 6 days at 25 degreesC. Gel hardness was greatly affected by aging (43% decrease in 6 days). This weakening appeared to proceed through a mechanism involving laccase-produced radicals. Once produced, they participated in secondary reactions leading to a slight degradation of WEAX main chains (20% decrease of M-W and eta(red) values) and a decrease by 70 and 80% of their di and tri-ferulic acid content, respectively. The thermal inactivation of laccase after gel formation blocked the free radical production thereby stabilizing the gel. The changes in hardness (5% lost), M-W (5% lost) and eta(red) (1% lost) were reduced in this case and the contents of di and trimers of ferulic acid were not modified. (C) 2004 Elsevier Ltd. All rights reserved.

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页码：181 / 188

页数：8

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