Structural and functional characterization of oxidized feruloylated arabinoxylan from wheat
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- 作者：Attila Bagdia ; b ; bagdiattila@mail.bme.hu" class="auth_mail" title="E-mail the corresponding author ; Sá ; ndor Tö ; mö ; skö ; zib ; tomoskozi@mail.bme.hu" class="auth_mail" title="E-mail the corresponding author ; Laura Nyströ ; ma ; laura.nystroem@hest.ethz.ch" class="auth_mail" title="E-mail the corresponding author
- 关键词：Arabinoxylan ; Oxidation ; Gelation ; Dough rheology ; Molecular weight ; Bile acid-binding
- 刊名：Food Hydrocolloids
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：63
- 期：Complete
- 页码：219-225
- 全文大小：929 K
文摘
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Hydroxyl radical oxidation resulted in size-reduction of arabinoxylan (AX).
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Crosslinked AX had enhanced bile acid-binding capacity.
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Hydroxyl radical oxidation of AX reduced the water absorpriton of flour/AX blends.
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Oxidative crosslinking of AX increased the water absorpriton of flour/AX blends.
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Both oxidative treatments affected the pasting properties of flour/AX blends.