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 等
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
DOI：10.5219/173
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.