过氧化物酶/H2O2 体系作为一种自由基引发剂用于玉米麸阿拉伯木聚糖的凝胶化：流变学和结构性质。
The peroxidase/H2O2 system as a free radical-generating agent for gelling maize bran arabinoxylans: rheological and structural properties.
机构信息
CTAOA, Laboratory of Biopolymers, Research Center for Food and Development, CIAD, AC., Hermosillo, Sonora 83000, Mexico.
出版信息
Molecules. 2011 Oct 10;16(10):8410-8. doi: 10.3390/molecules16108410.
The oxidative gelation of maize bran arabinoxylans (MBAX) using a peroxidase/H(2)O(2) system as a free radical-generating agent was investigated. The peroxidase/H(2)O(2) system led to the formation of dimers and trimer of ferulic acid as covalent cross-link structures in the MBAX network. MBAX gels at 4% (w/v) presented a storage modulus of 180 Pa. The structural parameters of MBAX gels were calculated from swelling experiments. MBAX gels presented a molecular weight between two cross-links (Mc), a cross-linking density (ρ(c)) and a mesh size (x) of 49 × 103 g/mol, 30 × 10-6 mol/cm3 and 193 nm, respectively.
采用过氧化物酶/H2O2 体系作为自由基引发剂，研究了玉米麸阿拉伯木聚糖（MBAX）的氧化胶凝作用。过氧化物酶/H2O2 体系导致阿魏酸二聚体和三聚体的形成，作为 MBAX 网络中的共价交联结构。在 4%（w/v）浓度下的 MBAX 凝胶的储能模量为 180 Pa。通过溶胀实验计算了 MBAX 凝胶的结构参数。MBAX 凝胶的两个交联点之间的分子量（Mc）、交联密度（ρ（c））和网格尺寸（x）分别为 49×103 g/mol、30×10-6 mol/cm3 和 193 nm。
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