Oxidative gelation of feruloylated arabinoxylan as affected by protein. Influence on protein enzymatic hydrolysis

Food Hydrocolloids

Volumn 18, Issue 4, 2004, Pages 557-564

  Vansteenkiste, E ^a   Babot, C ^a   Rouau, X ^a   Micard, V ^a  

^a CEMAGREF   (France)

Author keywords

Arabinoxylan; Bovine serum albumin; Diferulic acid; Ferulic acid; Gel; Proteolysis

Indexed keywords

ENZYMATIC HYDROLYSIS; GELATION; MAMMALS; SURFACE PLASMON RESONANCE;

ARABINOXYLAN GELS; ARABINOXYLANS; BOVINE SERUM ALBUMINS; CROSS LINKING; DIFERULIC ACID; DYNAMIC RHEOMETRY; FERULIC ACIDS; PROTECTIVE EFFECTS; WATER-EXTRACTABLE ARABINOXYLAN;

PROTEOLYSIS;

ARABINOXYLAN; PEPSIN A; SERUM ALBUMIN;

ARTICLE; CORRELATION ANALYSIS; COVALENT BOND; CROSS LINKING; FLOW MEASUREMENT; GEL; GELATION; OXIDATION KINETICS; PROTEIN DEGRADATION; PROTEIN HYDROLYSIS; WHEAT;

BOVINAE; TRITICUM AESTIVUM;

EID: 2142843531     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2003.09.004     Document Type: Article

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