Hydrogel Formation of Enzymatically Solubilized Corn Bran Feruloylated Arabinoxylan by Laccase-Catalyzed Cross-Linking

In order to upgrade the potential of cereal bran arabinoxylan for advanced hydrogel applications, a deep understanding of its gelation process is required. This work provides a comprehensive and systematic analysis of the laccase-catalyzed cross-linking of feruloylated arabinoxylan (FAX) to establis...

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Bibliographic Details
Published in:Foods 2025-08, Vol.14 (16), p.2819
Main Authors: Liu, Changxin, Zhao, Zifan, Zhong, Weijie, Su, Zilong, Zhang, Qing, Zhang, Yiqing, Lin, Shang, Lu, Xuesong, Qin, Wen
Format: Article
Language:English
Subjects:
Acids
arabinoxylan
Arabinoxylans
Benzofuran
Biocompatibility
Cellulose
Chromatography
Corn
Corn bran
Crosslinking
diferulic acid
Fabrication
Facsimile communication
Ferulic acid
Food
Food industry
Gelation
hydrogel
Hydrogels
Industrial applications
Laccase
Mechanical properties
Molecular weight
Oxidases
Oxidation
pH effects
Proteins
Scanning electron microscopy
Xylanase
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