ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The 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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1968.tb09082.x
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