戊聚糖

小麦杂交组合F2群体中总戊聚糖含量的分布

Study on Distribution of Total Pentosan in F_2 Population of Wheat Cross Combination

发酵后饲料原料粘度下降了67.91%（p<0.01），戊聚糖含量下降72.72%（p）0.05）。

The viscosity of feed material reduced 67.91 % ( P < 0.01 ), the content of pentosan reduced 2.72 % ( P > . 05 ) after fermentating .

小麦品种（系）及杂交组合F2籽粒戊聚糖含量的研究

The Pentosans Contents of Kernels in Wheat Variety and Its F_2 Cross Mating

实验室制备的小麦B淀粉中淀粉、粗蛋白、戊聚糖等含量均与文献的报道接近，也与在工厂采样的B淀粉相近；

B-starch prepared in the laboratory almost has the same compositions as three samplings , and accords with the reports of some documents too .

结果表明，瑞休工艺所得的小麦B淀粉中非淀粉组分较马丁工艺的B淀粉低，尤其是其中的亲水性物质蛋白质和戊聚糖；

The result showed that , the non-starch elements in the B-type granules of Raisio are less than that of Martin , especially hydrophilic molecule such as protein and pentosan .

Douglas法快速测定啤酒中的戊聚糖

Douglas Method for Determination of Pentosans in Beer

水溶性戊聚糖含量与峰值粘度、低谷粘度、最终粘度和峰值时间之间的相关均达1%显著水平，r值分别为-0.72、-0.72、-0.66和-0.70；

WSP was negatively correlated with peak viscosity , hold through , final viscosity , and peak time , and the correlation coefficients were-0.72 , - 0.72 , -0.66 and-0.70 , respectively .

分析了21个不同小麦品种的HMWGS组成，并测定了各品种戊聚糖及其组分的含量。

The composition of the HMW-GS , pentosan and pentosan components in different wheat varieties were analyzed .

小麦HMW-GS与戊聚糖含量及其组分的相关分析和聚类分析

Correlation Between HMW-GS , the Pentosan and Their Components and Their Cluster Analysis in Different Wheat Varieties

讨论了基因型和环境对小麦品种戊聚糖含量和RVA粘度参数的影响等问题。

The effects of genotype and environment were discussed in pentosan contents and RVA viscosity parameters . 4 .

采用Douglas法对2004~2005年度四川小麦区试的各参试品系进行了全麦粉的戊聚糖含量及SDS沉降值的测定。

Pentosan content of the new wheat lines in regional trial of Sichuan province in the years 2004-2005 was measured by Douglas method as well as the SDS-sedimentation value .

麦谷蛋白及醇溶蛋白比例及结构、戊聚糖、1BL／1RS易位均对面团粘度产生影响。

The proportion and structure of glutenin and gliadin , pentosans , 1BL / 1RS translocated wheat all influence the dough stickiness .

本研究以山东省黑珍珠黑麦粉品种为研究对象，对其中的主要成分做了分析：其蛋白质含量为8.2%，总戊聚糖含量为6.1%，可溶性AX的含量为2.2%。

The analysis of " black pearl " rye flour major ingredients showed that protein content is 8.2 % , total pentosans content is 6.1 % , water-soluble arabinoxylan is 2.2 % .

试验结果表明：浆的得率、浆中戊聚糖的含量随着亚硫酸钠与总碱的比数（均用Na2O计）的提高而增加，但浆的高锰酸钾值却呈N形变化。

Results indicated that the yield of pulp and the pentosan content in the pulp increased with increment of the ratio of sodium sulfite to the total sodium ( all calculated as sodium oxide ), but the potassium permanganate value in the pulp changed in a " N " shape .

谷朊粉生产废水中戊聚糖的含量为0.1938～0.2939g/100ml。

The contents of waste water pentosans in wheat glutenin processing are between 0.1938 ~ 0.2939g/100ml .

啤洒糟干基中含有58.7%的膳食纤维、23.0%的可溶性膳食纤维（SDF）、13.6%的可溶性戊聚糖及30.4%的β-葡聚糖。

The beer ′ s spent grains contained 58.7 % ( dry base ) dietary fibers , 23.0 % soluble dietary fibers ( SDF ), 13.6 % soluble pentosans and 30.4 % β - glucan .

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。

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 . The composition of each pentosan was analyzed .

研究了戊聚糖酶（Pentopan）、葡萄糖氧化酶（GOX）以及脂肪氧合酶（活性大豆粉，SF）对普通粉和专用粉面包品质的影响，这些酶均可使面包品质有明显改善。

The effects of pentosanase ( pentopan ), Glucose oxidase ( GOX ) and lipoxygenase ( enzyme - active soybean flour , SF ) on the characteristics of bread made from common and patent flour were studied . The bread quality was markedly improved with these enzymes .

结果表明：小麦粉碱性水保持力（AWRC）取决于籽粒硬度和可溶性戊聚糖（WEAX）含量，与蛋白质含量和面筋强度也密切相关；

The results indicated that there were remarkable differences among the samples in quality of each cultivars . The correlative analyses showed that Alkaline water retention capacity ( AWRC ) was strongly correlated with grain hardness , water-soluble arabinoxylan ( WEAX ) content and mix tolerance ;

麦草浆臭氧漂白中戊聚糖含量的变化

Pentosan Content Change Rule of Wheat Straw Pulp during Ozone Bleaching

水溶性戊聚糖含量与高峰粘度呈显著负相关。

WSP content was negatively significant correlated with the peak viscosity .

小麦麸皮戊聚糖氧化胶凝性质研究

Study on the oxidative crosslinking properties of wheat bran pentosan fractions

水溶性戊聚糖含量与籽粒提取液黏度呈极显著正相关。

There was significantly positive correlation between WSP content and viscosity .

采用木聚糖酶对小麦水不溶性戊聚糖变性。

The water unextractable pentosans of wheat were treated with xylanase .

小麦麸皮中戊聚糖的纯化分级及组成分析

The Purification and Composition Analysis of Pentosans from Wheat Bran

木质素和戊聚糖的平均含量分别为21.54%和21.72%。

And lignin and pentosans were 21.54 % and 21.72 % respectively .

戊聚糖酶处理混合糠对其营养价值的影响

Effects of the Pentosane Enzyme on the Nutritive Value of Rice Bran

小麦水不溶性戊聚糖与小麦品质交互作用的研究

Study on the Interaction of water Unextractable Pentosans and Wheat Flour Quality

水溶戊聚糖分级纯化组分结构初步分析

The Structural Analysis of Purified Fraction of Water Soluble Pentosan

不同生态条件下小麦子粒中戊聚糖含量的研究

Research on Content of Pentosan in Wheat Grain in Different Ecological Environment