1) alkaline-soluble pentosans (AEP)
碱溶戊聚糖(AEP)
2) alkaline～soluble pentosans(AEP)
碱溶戊聚糖
3) water soluble pentosan
水溶戊聚糖
1.
The results indicate that the influence of wheat bran water soluble pentosan on dough properties and breadmaking quality is similar as wheat flour water soluble pentosan, such as increasing dough water absorption and dough stability time, increasing l.
研究发现,小麦麸皮水溶戊聚糖对面团特性及面包烘焙品质的影响与面粉中的水溶戊聚糖相似,可明显改善面团特性及面包烘焙品质,主要体现在:可增加面团的粉质吸水量,增加面团的稳定时间,增加面包的体积,改善面包的内部质构;小麦麸皮水不溶戊聚糖对面团特性及面包烘焙品质有明显的弱化作用;而面粉中的水不溶戊聚糖则对面团特性及面包烘焙品质影响不大。
2.
The results showed that water soluble pentosan could improve the dough and bread quality.
从小麦麸皮中分别制备水溶戊聚糖和水不溶戊聚糖,然后将一定量的戊聚糖酶和水溶戊聚糖以及水不溶戊聚糖添加到面粉中,研究戊聚糖与戊聚糖酶的协同作用对面团特性及面包烘焙品质的影响。
3.
In order to obtain homogenous fractions, water soluble pentosans(WSP) and water insoluble pentosans(AEP) prepared from wheat bran were fractionated by stepwise ethanol precipitation and DEAE cellulose column chromatograph.
用乙醇逐步沉淀和离子交换柱层析方法对麸皮中制备的水溶戊聚糖(WSP)和水不溶戊聚糖 (AEP)进行分级纯化 ,并对各组分的组成进行了分析 。
4) water-soluble pentosan dose
可溶性戊聚糖量
5) water insoluble pentosan
水不溶戊聚糖
1.
Water soluble and water insoluble pentosan fractions were prepared from wheat bran and wheat flour separately.
从小麦麸皮和面粉中分别制备水溶和水不溶戊聚糖,将其以0。
2.
In order to obtain homogenous fractions, water soluble pentosans(WSP) and water insoluble pentosans(AEP) prepared from wheat bran were fractionated by stepwise ethanol precipitation and DEAE cellulose column chromatograph.
用乙醇逐步沉淀和离子交换柱层析方法对麸皮中制备的水溶戊聚糖(WSP)和水不溶戊聚糖 (AEP)进行分级纯化 ,并对各组分的组成进行了分析 。
6) water-soluble pentosan
水溶性戊聚糖
1.
The preparation of water-soluble pentosan and water-insoluble pentosan from wheat flour were studied.
对小麦粉中水溶性及非水溶性戊聚糖的制备进行研究 ,先用水为溶剂提取水溶性戊聚糖 ,然后从提取水溶性戊聚糖的残渣中用碱为溶剂提取非水溶性戊聚糖 ,并对制备的戊聚糖的组成进行了分析研
补充资料：戊聚糖
分子式：
CAS号：
性质：由多个分子戊糖聚合而成的多糖。重要的戊聚糖有木聚糖和阿拉伯聚糖。戊聚糖不能被人体消化，经酸水解后生成戊糖。戊聚糖广泛分布于植物中，为一些食物的组分。
CAS号：
性质：由多个分子戊糖聚合而成的多糖。重要的戊聚糖有木聚糖和阿拉伯聚糖。戊聚糖不能被人体消化，经酸水解后生成戊糖。戊聚糖广泛分布于植物中，为一些食物的组分。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条