首页    期刊浏览 2024年12月12日 星期四
登录注册

文章基本信息

  • 标题:MOLECULAR PROPERTIES OF SELECTED POLYSACCHARIDES DETERMINED BY SEC CHROMATOGRAPHY AND THEIR IMPACT ON WATER ABSORPTION OF WHEAT FLOUR
  • 本地全文:下载
  • 作者:Marián Tokár ; Krzysztof Buksa ; Halina Gambuś
  • 期刊名称:Potravinarstvo : Scientific Journal for Food Industry
  • 印刷版ISSN:1338-0230
  • 电子版ISSN:1337-0960
  • 出版年度:2012
  • 卷号:6
  • 期号:1
  • 页码:42-44
  • DOI:10.5219/173
  • 语种:English
  • 出版社:Association HACCP Consulting
  • 摘要:Chemical composition and solubility in water of selected polysaccharides as β-glucan, arabinoxylan and inulin preparation were determined. All these preparation were of good purity, they consist of at least 71% of polysaccharide of intrest. Solubility in water was the highest in the case of inulin and the lowest in the case of β-glucan. Molecular properties of examined preparations were determined by SEC chromatography. β-glucan and arabinoxylan were of much higher molecular mass than inulin. Molecular mass of examined polysacharides was corelated with increase of water absorption of the flour caused by 2% addition of each polysaccharide. doi:10.5219/173
  • 其他摘要:Chemical composition and solubility in water of selected polysaccharides as β-glucan, arabinoxylan and inulin preparation were determined. All these preparation were of good purity, they consist of at least 71% of polysaccharide of intrest. Solubility in water was the highest in the case of inulin and the lowest in the case of β-glucan. Molecular properties of examined preparations were determined by SEC chromatography. β-glucan and arabinoxylan were of much higher molecular mass than inulin. Molecular mass of examined polysacharides was corelated with increase of water absorption of the flour caused by 2% addition of each polysaccharide.doi:10.5219/173
  • 关键词:inulin; beta-glucan; arabinoxylan; SEC analysis
  • 其他关键词:inulin;beta-glucan;arabinoxylan;SEC analysis
国家哲学社会科学文献中心版权所有