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Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(2): 311-318
Enzymatic cross-linking of ferulated arabinoxylan: effect of laccase or peroxidase catalysis on the gel characteristics
Ana L. Martı´nez-Lo´pez1, Elizabeth Carvajal-Millan1, Jorge Marquez-Escalante1, Alma C. Campa-Mada1, Agustı´n Rasco´n-Chu1, Yolanda L. Lo´pez-Franco1, Jaime Lizardi-Mendoza1
1Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera a La Victoria Km. 0.6, 83304 Hermosillo, Sonora, Mexico
ABSTRACT
Arabinoxylans (AX) gels at 4% (w/v) were prepared using laccase (LAX gels) or peroxidase (PAX gels), and their cross-linking, rheological, structural, and spectroscopic characteristics were investigated. LAX gels presented lower amount of 5,5‘-diferulic acid (11%), smaller mesh size (128 nm), and higher hardness (37 N) and elasticity (430 Pa) than the PAX gels (28%, 197 nm, 7 N, and 120 Pa, respectively). Microscopy of the LAX gels showed linked strands, while the system was less connected in the PAX gels. The Raman band at 2895 cm-1 of the LAX and PAX gels was less intense, indicating enhanced hydrogen bonding compared to that of AX. This decrease was less dramatic for the PAX gels. The greater content of 5,5‘-diferulic acid in PAX gels could favor intrachain bonds, affecting their rheological, structural, and spectroscopic characteristics. Laccase may be a better option than peroxidase for AX gelation intended for food and biotechnological applications.
KEYWORD
Polysaccharides, Enzymes, Gelation, Ferulic acid, Swelling
Food Science and Biotechnology 2019 ; 28(2): 311-318
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