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The enzymatic gelation of wheat water-extractable arabinoxylan (WEAX) in presence of ovalbumin (Ov) at different concentrations was investigated by rheological measurements and di and triferulic acid (di-FA, tri-FA) cross-links content determination. Ov added in a 10-fold amount of arabinoxylan (AX) did not modify the di-FA and tri-FA contents of the gel but decreased gel elasticity (G′) from 41 to...
Water-extractable arabinoxylan (WEAX) gels exhibiting different structural, rheological and protein transport properties were obtained upon laccase treatment of WEAX solutions, by modifying (i) the initial ferulic acid (FA) content of WEAX from 2.3 to 1.6μg/mg AX or (ii) the AX concentration of the WEAX solution from 0.5 to 2.0% (w/v). WEAX gels with di and tri-ferulic acid (di-FA, tri-FA) contents...
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