Solubilization of Arabinoxylans from Isolated Water-Unextractable Pentosans and Wheat Flour Doughs by Cell-Wall-Degrading Enzymes-Reference-Cited by-同舟云学术

Solubilization of Arabinoxylans from Isolated Water-Unextractable Pentosans and Wheat Flour Doughs by Cell-Wall-Degrading Enzymes

Published:1998-07 Issue:4 Volume:75 Page:551-556
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Petit-Benvegnen M.-D.¹,Saulnier L.²,Rouau X.¹³

Affiliation:

1. Unité de Technologie des Céréales et des Agropolyméres, Institut National de la Recherche Agronomique, 2 place Viala 34060 Montpellier cedex 01, France.

2. Laboratoire de Biochimie et Technologie des Glucides, Institut National de la Recherche Agronomique, rue de la Géraudière 44026 Nantes cedex 03, France.

3. Corresponding author. E-mail: rouau@ensam.inra.fr

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference16 articles.

1. A simple and rapid preparation of alditol acetates for monosaccharide analysis

2. Large scale isolation of water-soluble and water-insoluble pentosans from wheat flour

3. Oxidative Cross-Linking of Pentosans by a Fungal Laccase and Horseradish Peroxidase: Mechanism of Linkage Between Feruloylated Arabinoxylans

4. Enzymic Degradation of Water-unextractable Cell Wall Material and Arabinoxylans from Wheat Flour

5. The effects of a xylanase and α β-glucanase from Trichoderma reesei on the non-starch polysaccharides of whole meal rye slurry

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