The oxidative gelation mechanism of wheat bran pentosans were studied by gel filtration chromatograph and UV absorption spectrum.
采用凝胶过滤色谱(SepharoseCL—4B)和紫外吸收光谱,以小麦麸皮戊聚糖组分PWSPI和PWSPII为例,对戊聚糖的氧化胶凝机理进行了研究。
The oxidative gelation properties of various wheat bran pentosan fractions were studied.
分别采用过氧化氢与过氧化物酶(H2O2/POX),与葡萄糖、葡萄糖氧化酶与过氧化物酶(Glu/GOX/POX)酶氧化体系,以及(NH4)2S2O8、KBrO3化学氧化体系,研究小麦麸皮不同戊聚糖组分P WSPI、P WSPII、P AEPNa、P AEPCa的氧化胶凝性质。
The oxidative gelation properties of water-extractable arabinoxylans(WEAX)from wheat flour was investigated by small amplitude oscillatory rheological measurement.
本文采用小振幅振荡流变测量法对小麦面粉中水可提取阿拉伯木聚糖 (WEAX)的氧化胶凝性质进行了研究。
