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• W2170058052 abstract "SUMMARYThe yield and protein contents of water-soluble pentosan preparations ranged from 0.67 to 0.84% and 15.4 to 24.2%, respectively. After soluble-starch was removed, total yield of water-soluble gums was 0.38 to 0.58%, and their protein contents ranged from 16.9 to 22.6%.Pentosans were fractionated on diethyl aminoethyl cellulose columns. Based on carbohydrate contents, fraction II, eluted with 0.0025 M borate was the largest. Fraction I (eluted with water) was generally the smallest and contained no protein. Fraction III (eluted with 0.025 M borate) was the second smallest and was richest in protein. Effects of amylase, protease, and of pentosanases, and of column fractionation on composition of pentosans were followed by infrared spectroscopy." @default.
• W2170058052 created "2016-06-24" @default.
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• W2170058052 date "1968-11-01" @default.
• W2170058052 modified "2023-09-27" @default.
• W2170058052 title "Characterization of Water-Soluble Wheat Flour Pentosans" @default.
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• W2170058052 doi "https://doi.org/10.1111/j.1365-2621.1968.tb09082.x" @default.
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