Table 4.

Structural parameters of AX gels at 2% (w/v).

Origin of AX	M c × 103 (g/mol)	ξ (nm)	ρ c × 10−6 (mol/cm3)
Wheat (2 μg AF/mg AX)a	119	201	14
Maize (6 μg AF/mg AX)b	34	96	67

^a[85]. ^b[25].