Journal Article10.1016/0144-8617(95)00077-1
Cereal arabinoxylans: advances in structure and physicochemical properties
874
TL;DR: Several structural models have been put forward based on enzymic degradation studies and structure elucidation of oligosaccharides by NMR, methylation, and periodate oxidation techniques as mentioned in this paper.
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About: This article is published in Carbohydrate Polymers. The article was published on 01 Jan 1995.
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Citations
Chemistry and Physicochemistry of Nonstarchy Polysaccharides
G.B. Fincher
- 01 Jan 2015
TL;DR: The major nonstarchy polysaccharides of most cereal grains not only include heteroxylans (arabinoxylants) and β-d -glucans but also include cellulose, glucomannans, xyloglucans, and pectic polysacchides as mentioned in this paper.
1
Obtaining and characteristics of a papain and maize arabinoxylan complex
N. Cherno,S. Ozolina,T. Bytka +2 more
TL;DR: In this paper, the authors considered how practical it is to form a complex of papain and maize germs arabinoxylan to modify the properties of the enzyme in the intended direction, and proved that the complex formation taking place when biopolymer solutions are combined results in the enzyme activity increase.
1
Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch–Gluten Systems
TL;DR: The addition of arabinoxylans to damaged starch and wheat-bran arabinoxylans increases the viscosity parameters of wheat starch and wheat starch–gluten systems in water and sucrose solutions. The effects of arabinoxylans on the viscosity parameters are influenced by the damage content of starch and the presence of gluten.
1
References
Quantitative analysis by various g.l.c. response-factor theories for partially methylated and partially ethylated alditol acetates☆
TL;DR: In this paper, the molar flame-responses of partially methylated partially ethylated alditol acetates were measured and compared to the predicted values from three theories: equal molar response, equal weight response, effective carbon response.
773
Solution properties of wheat-flour arabinoxylans and enzymically modified arabinoxylans
TL;DR: In this article, a series of water-soluble arabinoxylans has been prepared from purified wheat-flour arabin oxylan by partial removal of arabinosyl side-branches using an α-L -arabinofuranosidase.
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