Phenolic compounds, antioxidant capacity and gelling properties of glucoarabinoxylans from three types of sorghum brans
详细信息 查看全文
- 作者：Fabiola E. Ayala-Soto ; Sergio O. Serna-Saldí ; var ; sserna@itesm.mx" class="auth_mail" title="E-mail the corresponding author ; Jorge Welti-Chanes ; Janet A. Gutierrez-Uribe
- 关键词：Sorghum brans ; Glucoarabinoxylans ; Phenolics ; Gelling capacity
- 刊名：Journal of Cereal Science
- 出版年：2015
- 出版时间：September 2015
- 年：2015
- 卷：65
- 期：Complete
- 页码：277-284
- 全文大小：869 K
文摘
- •
Arabinose/Xylose was higher in sorghum glucoarabinoxylans than corn arabinoxylans.
- •
3-Deoxyanthocyanins were retained by the red and high tannin sorghum glucoarabinoxylans.
- •
High tannin sorghum glucoarabinoxylans exerted the highest antioxidant capacity.
- •
Among sorghum extracts, only the white sorghum glucoarabinoxylans gelled.
- •
3-Deoxyanthocyanins and tannins negatively affected glucoarabinoxylans gelation.