Effect of an endo‐1,4‐ β ‐xylanase from wheat malt on water‐unextractable arabinoxylan derived from wheat
Author:
Affiliation:
1. College of Food Science and Engineering Shandong Agricultural University Tai'an China
2. Key Laboratory of Industrial Fermentation Microbiology, (Ministry of Education) Tianjin University of Science & Technology Tianjin China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11528
Reference28 articles.
1. Determination of amylose and amylopectin in wheat and wheat malt by dual‐wavelength spectrophotometry;Jin YH;J Chin Cereals Oils Assoc,2009
2. From malt to wheat beer: A comprehensive multi-toxin screening, transfer assessment and its influence on basic fermentation parameters
3. Wheat Arabinoxylan Structure Provides Insight into Function
4. Effect of heat and drought stress on the structure and composition of arabinoxylan and β-glucan in wheat grain
5. A commercial GH 11 xylanase mediates xylan solubilisation and degradation in wheat, rye and barley as demonstrated by microscopy techniques and wet chemistry methods
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2. Studies on the degradation pattern of wheat malt endo‐1,4‐β‐xylanase on wheat‐derived arabinoxylans;Journal of the Science of Food and Agriculture;2024-02-02
3. A Rapid Method for Testing Filtration Performance of Malt and the Optimization of the Method;Fermentation;2023-06-28
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