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Two types of corn fiber gums (CFGs) were extracted from corn fibers (CFs) obtained from wet or dry corn milling processing. Both CFGs could form hydrogels induced via laccase, but CFGs isolated from wet milling CFs exhibited higher storage modulus (G′) and better mechanical strength as obtained from rheological testings. Afterwards, CFGs from wet milling CFs and soy protein isolate (SPI) were used...
The emulsifying properties of corn fiber gum (CFG), a naturally occurring polysaccharide–protein complex, was improved by kinetically controlled formation of hetero-covalent linkages with bovine serum albumin (BSA), using horseradish peroxidase (HRP). The formation of hetero-crosslinked CFG–BSA conjugates was confirmed using ultraviolet–visible and Fourier-transform infrared analyses. The optimum...
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