Selective Enzymatic Release and Gel Formation by Cross-Linking of Feruloylated Glucurono-Arabinoxylan from Corn Bran-Reference-Cited by-同舟云学术

Selective Enzymatic Release and Gel Formation by Cross-Linking of Feruloylated Glucurono-Arabinoxylan from Corn Bran

Published:2020-05-11 Issue:22 Volume:8 Page:8164-8174
ISSN:2168-0485
Container-title:ACS Sustainable Chemistry & Engineering
language:en
Short-container-title:ACS Sustainable Chem. Eng.

Author:

Munk Line¹,Muschiol Jan¹,Li Kai¹,Liu Ming¹,Perzon Alixander²,Meier Sebastian³,Ulvskov Peter²,Meyer Anne S.¹^ORCID

Affiliation:

1. Protein Chemistry and Enzyme Technology, DTU Bioengineering, Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads 221, DK-2800 Kgs. Lyngby, Denmark

2. Department of Plant and Environmental Sciences, University of Copenhagen, Thorvaldsensvej 40, DK-1871 Frederiksberg C, Denmark

3. Department of Chemistry (DTU Chemistry), Technical University of Denmark, Kemitorvet 207, DK-2800 Kgs. Lyngby, Denmark

Funder

Innovationsfonden

Publisher

American Chemical Society (ACS)

Subject

Renewable Energy, Sustainability and the Environment,General Chemical Engineering,Environmental Chemistry,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acssuschemeng.0c00663

Reference67 articles.

1. Grain: World Markets and Trade; United States Department of Agriculture, Foreign Agricultural Service, 2019.

2. Utilisation of corn (Zea mays ) bran and corn fiber in the production of food components

3. Cell wall polysaccharide interactions in maize bran

4. Enzyme resistant feruloylated xylooligomer analogues from thermochemically treated corn fiber contain large side chains, ethyl glycosides and novel sites of acetylation

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