VARIABILITY IN GRAIN EXTRACT VISCOSITY AND WATER-SOLUBLE ARABINOXYLAN CONTENT IN WHEAT

被引：120

作者：

SAULNIER, L ^{[1
]}

PENEAU, N ^{[1
]}

THIBAULT, JF ^{[1
]}

机构：

[1] ITCF,F-75116 PARIS,FRANCE

来源：

JOURNAL OF CEREAL SCIENCE | 1995年 / 22卷 / 03期

关键词：

D O I：

10.1006/jcrs.1995.0062

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Twenty-two varieties of wheat grown in France were analysed for their content of water-soluble arabinoxylans and the viscosity of their aqueous extracts. A high natural variation was observed in these two parameters [range 0.36-0.83% (w/w) dry matter and 1.24-2.28, for arabinoxylan content and relative viscosity, respectively]. The water-soluble arabinoxylans also exhibited a large variation in weight-average molecular weight as shown by size-exclusion chromatography and their intrinsic viscosities. The content of water-soluble arabinoxylans was only poorly correlated with the viscosity of the aqueous extracts. (C) 1995 Academic Press Limited

引用

页码：259 / 264

页数：6

共 19 条

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