Arabinoxylan/protein gels: Structural, rheological and controlled release properties

The enzymatic gelation of wheat water-extractable arabinoxylan (WEAX) in presence of ovalbumin (Ov) at different concentrations was investigated by rheological measurements and di and triferulic acid (di-FA, tri-FA) cross-links content determination. Ov added in a 10-fold amount of arabinoxylan (AX) did not modify the di-FA and tri-FA contents of the gel but decreased gel elasticity (G′) from 41 to 11 Pa probably by affecting the physical interactions taking place between AX chains. The WEAX cross-linking process did not affect Ov, which was only entrapped in a phase-separated Ov–WEAX gel. The rate of Ov release from gels was dependent on its Ov content. The apparent Ov diffusion coefficient (Dm) increased from 1.5 to 4.2×10−7 cm2/s with Ov/AX ratio changing from 1 to 10. The results suggest that WEAX gels can be potential candidates for the entrapment and controlled release of proteins.