Thermal characterisation of oxidatively cross-linked American corn bran hemicellulose

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 biog els. 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 p resent study, differential scanning calorimetry showed that the effect of s uch cross-linking was to elevate the glass transition temperature (T-g) whi ch also shifted to lower temperatures with increasing water content. (C) 19 99 Society of Chemical Industry.