WHEAT ARABINOXYLANS: STRUCTURE, EXTRACTION AND CHARACTERISTICS
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 کاملEnzymatic Cross-Linking of Alkali Extracted Arabinoxylans: Gel Rheological and Structural Characteristics
Ferulated arabinoxylans were alkali-extracted from wheat bran at different incubation times (0.0, 0.5, 1.0, 1.5 and 2.0 h). Wheat bran ferulated arabinoxylans (WBAX) arabinose-to-xylose ratio, ferulic acid content, intrinsic viscosity and viscosimetric molecular weight values decreased as the incubation time of extraction increased. WBAX enzymatic cross-linking capability was affected by incuba...
متن کاملA Critical Assessment of the Quantification of Wheat Grain Arabinoxylans Using a Phloroglucinol Colorimetric Assay
Cereal Chem. 89(3):143–150 Arabinoxylans (AX) of wheat (Triticum aestivum L.) play a critical role in processing, end-use quality, and human health and nutrition. Consequently, an efficient, accurate method of AX quantification is desirable. The objective of this work was to evaluate a standard phloroglucinol colorimetric method for quantification of wheat AX. The method is based on the formati...
متن کاملGenetic Structure of Wheat (Triticum aestivum L.) Grain Characteristics by Using Image Processing and Generation Mean Analysis Techniques
Wheat (Triticum aestivum L.) is known to be the world-leading cereal grain and the most important food in the world of agriculture. Wheat offers a great wealth of material for genetic studies due to its wide ecological distribution and host of variation for various morphological and physiological characters. To evaluate the genetic control of physical traits of grain in two crosses of winter ...
متن کاملProtein/Arabinoxylans Gels: Effect of Mass Ratio on the Rheological, Microstructural and Diffusional Characteristics
Wheat bran arabinoxylan (WBAX) gels entrapping standard model proteins at different mass ratios were formed. The entrapment of protein affected the gel elasticity and viscosity values, which decreased from 177 to 138 Pa. The presence of protein did not modify the covalent cross-links content of the gel. The distribution of protein through the network was investigated by confocal laser scanning ...
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ژورنال
عنوان ژورنال: Grain Products and Mixed Fodder’s
سال: 2019
ISSN: 2411-3921,2313-478X
DOI: 10.15673/gpmf.v19i2.1443