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  • 1
    Electronic Resource
    Electronic Resource
    Effect of Germination on Oligosaccharides and Nonstarch Polysaccharides in Navy and Pinto Beans (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Effect of germination on raffinose-oligosaccharides, and nonstarch polysaccharides in C-20 navy and Pindak pinto beans was investigated using solvent fractionation and chromatographic methods. Approximately 70-80% of total raffinose and stachyose was removed by germination for 6 days. Ungerminated navy and pinto beans contained 21.75% and 18.84% total nonstarch polysaccharides, respectively. Germination did not significantly change the yields of soluble and insoluble nonstarch polysaccharides. Arabinose in the soluble nonstarch polysaccharides was significantly increased by germination. Germination increased the viscosity of soluble nonstarch polysaccharides. However, the viscosity increase of the soluble nonstarch polysaccharides from germinated pinto beans was significantly greater than that from germinated navy beans.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb05173.x
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  • 2
    Electronic Resource
    Electronic Resource
    Isolation and Characterization of Pectin in Sugar-Beet Pulp (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pectin was extracted from sugar-beet pulp by various solvent fractionation procedures. An optimal HCI-extraction method yielded 19.53% pectin from the raw material. The HCl-isolated pectin contained 81.8% galacturonic acid. The sugar-beet pulp pectin obtained from different extraction procedures had a high methoxy content (〈inlineGraphic alt="geqslant R: gt-or-equal, slanted" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDS830:ges" location="ges.gif"/〉 60% degree of methylation). The pectin also contained 10 to 17.5% neutral sugars which were mainly arabinose and galactose as analyzed by gas chromatography. The peak molecular weights (relative to dextrans) of the pectins as determined by gel permeation ranged from 35,500 to 44,700 daltons. The pectin possessed high water-holding capacity and low viscosity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb08964.x
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