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Acta Chimica Sinica ›› 1998, Vol. 56 ›› Issue (4): 398-404. Previous Articles Next Articles
Original Articles
郑建仙
发布日期:
ZHENG JIANXIAN
Published:
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Pure soybean pentosan fractions (PRF5-1 and PRF5-2) were obtained from soybean cell wall material, by extraction with 1mol/L NaOH and further purification by chromatography, both of which were complexpolysaccharide-polypeptide. The backbone structure were β(1→4) linked xylan, which was branched at position 3-C and 2-C with arabinose and glucuronic acid residues respectively. Soybean pentosan was found to have significant improvement on dough rheological properties (farinograph and extensograph properties), and has the potential as a flour improver.
Key words: GLYCINE MAX, RHEOLOGICAL PROPERTY, PENTOSAN
CLC Number:
TS2
ZHENG JIANXIAN. Studies on the chemistry structure of soybean pentosan and its effect on the dough rheological properties[J]. Acta Chimica Sinica, 1998, 56(4): 398-404.
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