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Effect of Steeping on the Chemical Structure of Corn Hull Hemicellulose
Author(s) -
Ghali Y.,
ElSayed O. H.,
Farag R.,
Ibrahim N.,
Bassiyouni A.
Publication year - 1984
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19840360106
Subject(s) - hemicellulose , steeping , chemistry , fraction (chemistry) , chromatography , molar ratio , sephadex , food science , cellulose , organic chemistry , catalysis , enzyme
The corn hull hemicellulose was isolated from unsteeped and for 30 and 60 h steeped grains. The hemicellulose was fractionated by Sephadex G‐100 column chromatography in order to compare the fraction constituents of each hemicellulose. Also the relative percentage and molar ratio of the sugars in each fraction were determined.