Journal
FOOD CHEMISTRY
Volume 115, Issue 4, Pages 1286-1290Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2009.01.046
Keywords
Arabinoxylan; Nejayote; Maize; Ferulic acid; Gels
Funding
- SAGARPA/CONACY-F/COFUPRO [12247]
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Water-soluble feruloylated arabinoxylans were extracted from maize processing waste water (nejayote) generated from tortilla-making industries. Nejayote arabinoxylans (NAX.) presented a ferulic acid content of 0.23 mu g/mg, an arabinose to xylose ratio (A/X) of 0.65, an intrinsic viscosity, [eta], of 183 ml/g and a molecular weight (Mw) of 60 kDa. Laccase-induced gels were obtained from 4% (w/v) NAX solution while, at lower concentrations, no gelation was observed. Laccase covalent cross-linking of NAX led to the formation of diferulic (di-FA) and triferulic (tri-FA) acid structures. 4% (w/v) NAX gel presented di-FA and tri-FA contents of 0.02 and 0.01 mu g/mg NAX, respectively, and a C value of 2 Pa. Recuperation of this gum from a low-value maize by-product could represent a commercial advantage over other gums commonly used in the food industry. (C) 2009 Elsevier Ltd. All rights reserved.
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