Cross-Linking of Ferulated Arabinoxylans Extracted From Mexican Wheat Flour: Rheology and Microstructure of the Gel

In the present chapter, water extractable arabinoxylans (WEAX) from Mexican spring wheat flour (cv. Tacupeto F2001) were enzymatically cross-linked. WEAX solution at 3% (w/v) formed gels induced by a laccase as cross-linking agent. Cured WEAX gels registered storage (G’) and loss (G’’) modulus values of 71 and 16 Pa. The mechanical spectra of WEAX after 2 hr gelation was typical of solid-like materials with a linear G’ independent of frequency and G’’ much smaller than G’ and dependent of frequency.