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Thermal characterisation of oxidatively cross‐linked American corn bran hemicellulose
Author(s) -
Georget Dominique MR,
Ng Annie,
Smith Andrew C,
Waldron Keith W
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(19990301)79:3<481::aid-jsfa267>3.0.co;2-3
Subject(s) - ferulic acid , arabinoxylan , hemicellulose , bran , chemistry , differential scanning calorimetry , food science , polysaccharide , hydrogen peroxide , organic chemistry , cellulose , thermodynamics , raw material , physics
Hemicellulose powder from American corn bran ( Zea mays L), substantially a feruloylated arabinoxylan polysaccharide, can be converted with peroxidase and hydrogen peroxide under controlled conditions to form thermostable biogels. Previously it has been shown that gel formation involved the oxidative coupling of ferulic acid to form a series of ferulic‐acid dimers. In the present study, differential scanning calorimetry showed that the effect of such cross‐linking was to elevate the glass transition temperature ( T g ) which also shifted to lower temperatures with increasing water content. © 1999 Society of Chemical Industry