Heat and pH stability of alkali-extractable corn arabinoxylan and its xylanase-hydrolyzate and their viscosity behavior

Journal of Food Science

Volumn 77, Issue 1, 2012, Pages

  Rumpagaporn, Pinthip ^a,b   Kaur, Amandeep ^a   Campanella, Osvaldo H ^a   Patterson, John A ^a   Hamaker, Bruce R ^a  

^a PURDUE UNIVERSITY   (United States)

^b KASETSART UNIVERSITY   (Thailand)

Author keywords

Corn arabinoxylan; Dietary fiber; Heat stability; In vitro fermentation; Viscosity

Indexed keywords

ARABINOXYLAN; FUNGAL PROTEIN; PLANT EXTRACT; PREBIOTIC AGENT; VOLATILE FATTY ACID; XYLAN; XYLAN 1,4 BETA XYLOSIDASE;

ARTICLE; CHEMISTRY; COLOR; COMPARATIVE STUDY; DIETARY FIBER; FECES; FERMENTATION; FLATULENCE; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; HEAT; HUMAN; HYDROLYSIS; ISOLATION AND PURIFICATION; MAIZE; METABOLISM; MICROBIOLOGY; MOLECULAR WEIGHT; PH; SHEAR STRENGTH; SOLUBILITY; VISCOSITY;

COLOR; DIETARY FIBER; FATTY ACIDS, VOLATILE; FECES; FERMENTATION; FLATULENCE; FUNGAL PROTEINS; GRAM-NEGATIVE BACTERIA; GRAM-POSITIVE BACTERIA; HOT TEMPERATURE; HUMANS; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; MOLECULAR WEIGHT; PLANT EXTRACTS; PREBIOTICS; SHEAR STRENGTH; SOLUBILITY; VISCOSITY; XYLANS; XYLOSIDASES; ZEA MAYS;

ZEA MAYS;

EID: 84856063731     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02482.x     Document Type: Article

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