Molecular characterization of water extractable arabinoxylans isolated from wheat fine bran and their effect on dough viscosity
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- 作者：Alá ; n Pavlovich-Abrila ; Ofelia Rouzaud-Sá ; ndeza ; orouzand@guaymas.uson.mx" class="auth_mail" title="E-mail the corresponding author ; Elizabeth Carvajal-Millá ; nb ; Rosa Elena Navarroc ; Rosario Maribel Robles-Sá ; ncheza ; Jesú ; s Manuel Barró ; n-Hoyosa
- 关键词：Water extractable arabinoxylan ; Molecular properties ; Wheat genotypes ; Fine bran ; Dough extensional viscosity
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：December 2016
- 年：2016
- 卷：74
- 期：Complete
- 页码：484-492
- 全文大小：1350 K
文摘
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The A/X molar ratios of the WE-AXs ranged between 0.40 and 1.07.
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FT-IR spectra revealed mix β–(1–3, 1–4) linkages in xylose backbone from durum fine bran.
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Compact conformation of WE-AXs was associated with high extensional viscosity.