CUI Can, YI Xin and SUN Yuan-lin. Preparation and physicochemical property analysis of pentosans from black-grained wheat flour[J]. Journal of Light Industry, 2015, 30(1): 10-13. doi: 10.3969/j.issn.2095-476X.2015.01.003
Citation:
CUI Can, YI Xin and SUN Yuan-lin. Preparation and physicochemical property analysis of pentosans from black-grained wheat flour[J]. Journal of Light Industry, 2015, 30(1): 10-13.
doi:
10.3969/j.issn.2095-476X.2015.01.003
Preparation and physicochemical property analysis of pentosans from black-grained wheat flour
College of Life Science, Shanxi University, Taiyuan 030006, China;
Department of Life Science, Yuncheng University, Yuncheng 044000, China
Corresponding author:
SUN Yuan-lin,
Received Date:
2014-11-10
Abstract
Water extractable and alkali extractable pentosans from black-grained wheat were obtained by water and Ba(OH)2 aqueous solution, and the physicochemical properties were analyzed by ion exchange chromatography, high performance liquid chromatography and infrared spectroscopy.The results showed that the main sugar components of WEAX were arabinose (Ara) and xylose (Xyl), with a small amount of galactose (Gal).The molar ratio of Ara:Xyl:Gal was 5.74:11.64:1.The substitution degree (A/X) of WEAX was 0.49 and the relative molecular weight (Mw) was 7.73×105.WUAX was mainly composed of Ara and Xyl.The molar ratio of Ara:Xyl was 1:1.74.The A/X was 0.57 and the Mw was 6.56×104.These indicated WEAX had a lower substitution degree, but a higher Mw than WUAX.IR spectra showed that there were characteristic absorption peaks of sugar in the two kinds of pentosan.
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CUI Can, YI Xin and SUN Yuan-lin. Preparation and physicochemical property analysis of pentosans from black-grained wheat flour[J]. Journal of Light Industry, 2015, 30(1): 10-13.
doi: 10.3969/j.issn.2095-476X.2015.01.003
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