Structure and organization within films of arabinoxylans extracted from wheat flour as revealed by various NMR spectroscopic methods
نویسندگان
چکیده
منابع مشابه
Characterization of water extractable arabinoxylans from a spring wheat flour: rheological properties and microstructure.
In the present study water extractable arabinoxylans (WEAX) from a Mexican spring wheat flour (cv. Tacupeto F2001) were isolated, characterized and gelled and the gel rheological properties and microstructure were investigated. These WEAX presented an arabinose to xylose ratio of 0.66, a ferulic acid and diferulic acid content of 0.526 and 0.036 µg/mg WEAX, respectively and a Fourier Transform ...
متن کاملStructural characterization of wheat straw lignin as revealed by analytical pyrolysis, 2D-NMR, and reductive cleavage methods.
The structure of the lignin in wheat straw has been investigated by a combination of analytical pyrolysis, 2D-NMR, and derivatization followed by reductive cleavage (DFRC). It is a p-hydroxyphenyl-guaiacyl-syringyl lignin (with an H:G:S ratio of 6:64:30) associated with p-coumarates and ferulates. 2D-NMR indicated that the main substructures present are β-O-4'-ethers (∼~75%), followed by phenyl...
متن کاملWheat Proteins Extracted from Flour and Batter with Aqueous Ethanol at Subambient Temperatures
Cereal Chem. 84(5):497-501 Contact of wheat flour with aqueous ethanol may enrich protein by starch displacement or deplete protein by extraction depending on I) extraction conditions and 2) the form of the substrate. Extraction at subambient temperatures has not been described for specific gliadins for either dry flour with the protein in native configurations or for wet, developed hatter or d...
متن کاملEvaluation of the Cake Quality Made from Acorn-Wheat Flour Blends as a Functional Food
Regarding the nutritional value and availability of acorns in west and southwest of Iran, the effects of partial substitution of wheat flour with acorn flour was investigated. Wheat flour was replaced by treated acorn flour in the formulation of sponge cake and the quality characteristics were evaluated. Density of cakes was increased with increasing the acorn flour. As the substitution degree ...
متن کاملImproving the rheological properties of 18% wheat flour as affected by transglutaminase enzyme
Enzymes are useful to modify wheat proteins to preserve the gas better and to correct the rheological properties of the dough of weak flour and bread. Gluten proteins are highly impacting the quality of various gluten-based products, and transglutaminases (TGs) leading to the strengthening, stability and constancy of the dough as well as the improvement of the volume, texture and storage time o...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Magnetic Resonance in Chemistry
سال: 2011
ISSN: 0749-1581
DOI: 10.1002/mrc.2852