3) pentosanase
戊聚糖酶
1.
Improving Microfiltration of Flour Hydrolysate by Pentosanase;
戊聚糖酶改善面粉水解液的微滤
2.
Effect of adding pentosanase to a cornwheat based diet upon broiler performance;
玉米—小麦型日粮添加戊聚糖酶对肉鸡生产性能的影响
3.
Effects of exogenous pentosanase on wheat flour quality were studied by examination of the transmittance and swelling-height of gluten-lactate solution,the viscosity of water-soluble arabinoxylan solution,the content of water-soluble pentosan,farinograph property,and bread baking quality.
通过测试面筋乳酸溶液透光率和膨胀高度、水溶性阿拉伯木聚糖溶液黏度、可溶性戊聚糖量、粉质特性和面包烘焙品质,研究了戊聚糖酶对小麦面粉品质的影响;结果表明,戊聚糖酶的最适添加量为6g/100kg;在最适添加量下,随酶反应时间延长水溶性阿拉伯木聚糖溶液黏度下降,面粉中可溶性戊聚糖量增加;与对照组比较,添加适量的戊聚糖酶后,粉质特性和烘焙品质均有所改善。
4) pentosans
戊聚糖
1.
Research Advance on Wheat Pentosans both Inside and Outside the Country;
国内外小麦戊聚糖研究进展
2.
Variation of Pentosans in Chinese Soft Wheat Cultivars and Correlations with Cookie Quality;
中国软质小麦品种戊聚糖含量的遗传变异及其与饼干加工品质的关系
3.
Variation of Pentosans and Solvent Retention Capacities in Wheat Genotypes and Their Relationship with Processing Quality;
小麦品种戊聚糖和溶剂保持力遗传变异及其与品质性状关系的研究
5) pentosan
[英]['pentəsæn] [美]['pɛntə,sæn]
戊聚糖
1.
Wheat Flour Pentosans and Their Functions;
小麦及面粉中戊聚糖的功能品质
2.
Research on the Content of Pentosan in Wheat Grain;
小麦籽粒中戊聚糖含量的初步研究
3.
Study on the determination of pentosan in wheat flour;
面粉中戊聚糖含量测定方法的探讨
6) pentosan
[英]['pentəsæn] [美]['pɛntə,sæn]
聚戊糖
1.
Determination of Pentosan Content in Bamboo by Bromination Method;
溴化法测定毛竹中聚戊糖含量
2.
The wheat straw contains abundant cellulose and pentosan.
麦草含大量的纤维素和聚戊糖,其中的纤维素在纤维素酶的作用下分解生成葡萄糖和纤维二糖。
3.
According to Page's tensile strength equation,we deduce that the decrease of shear strength of recycled fibers is the major cause of quality decay of recycled fibers when considering the change of pentosan content,the change of fiber length distribution and the change of scattering coefficient of paper.
根据著名的Page方程 ,从回用纤维中聚戊糖含量的变化和回用纤维长度分布的变化以及回用纤维纸页光散射系数变化等数据中推断出了影响回用纤维品质衰变的主要因素 ,并进一步探讨了这些因素影响回用纤维品质的机
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