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