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Characterization of Water‐Soluble Wheat Flour Pentosans
Author(s) -
LIN FANG MING,
POMERANZ Y.
Publication year - 1968
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1968.tb09082.x
Subject(s) - fractionation , chemistry , starch , elution , fraction (chemistry) , chromatography , yield (engineering) , protease , carbohydrate , polysaccharide , water soluble , wheat flour , composition (language) , food science , cellulose , boron , biochemistry , enzyme , organic chemistry , materials science , linguistics , philosophy , metallurgy
SUMMARY 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.