Hydrolysis of wheat flour arabinoxylan, acid-debranched wheat flour arabinoxylan and arabino-xylo-oligosaccharides by β-xylanase, α-l-arabinofuranosidase and β-xylosidase-Reference-Cited by-同舟云学术

Hydrolysis of wheat flour arabinoxylan, acid-debranched wheat flour arabinoxylan and arabino-xylo-oligosaccharides by β-xylanase, α-l-arabinofuranosidase and β-xylosidase

Published:2015-04 Issue: Volume:407 Page:79-96
ISSN:0008-6215
Container-title:Carbohydrate Research
language:en
Short-container-title:Carbohydrate Research

Author:

McCleary Barry V.,McKie Vincent A.,Draga Anna,Rooney Edward,Mangan David,Larkin Jennifer

Funder

Newcastle University

Publisher

Elsevier BV

Subject

Organic Chemistry,Biochemistry,General Medicine,Analytical Chemistry

Reference32 articles.

1. Natural Variations in the Chemical Composition of White Flour

2. Purification, properties, and mode of action of hemicellulase II produced by Ceratocystis paradoxa

3. Characterisation by 1H-n.m.r. spectroscopy of oligosaccharides, derived from arabinoxylans of white endosperm of wheat, that contain the elements →4)[α-l-Araf-(1-ar3)]-β-d-Xylp-(1→ or →4)[α-l-Araf-(1→2)][α-lAraf-(1→3)]-β-d-Xylp-(1→

4. Structural features of a water-soluble arabinoxylan from the endosperm of wheat

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