메뉴 건너뛰기




Volumn 28, Issue 1, 1998, Pages 63-70

Evidence for the presence of a pentosanase inhibitor in wheat flours

Author keywords

Hemicellulase; Inhibitor; Pentosanase; Wheat flour; Xylanase

Indexed keywords

ASPERGILLUS NIGER; PARNASSIUS APOLLO; TRICHODERMA; TRITICUM AESTIVUM;

EID: 0002360454     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.1997.0180     Document Type: Article
Times cited : (40)

References (17)
  • 6
    • 0001675314 scopus 로고
    • Modification of some physico-chemical properties of wheat flour pentosans by an enzyme complex recommended for baking
    • Rouau, X. and Moreau, D. Modification of some physico-chemical properties of wheat flour pentosans by an enzyme complex recommended for baking. Cereal Chemistry 70 (1993) 626-632.
    • (1993) Cereal Chemistry , vol.70 , pp. 626-632
    • Rouau, X.1    Moreau, D.2
  • 7
    • 0001294896 scopus 로고
    • Investigations into the effects of an enzyme preparation for baking on wheat flour dough pentosans
    • Rouau, X. Investigations into the effects of an enzyme preparation for baking on wheat flour dough pentosans. Journal of Cereal Science 18 (1993) 145-157.
    • (1993) Journal of Cereal Science , vol.18 , pp. 145-157
    • Rouau, X.1
  • 8
    • 0001665049 scopus 로고
    • Effect of an enzyme preparation containing pentosanases on the bread-making quality of flours in relation to changes in pentosan properties
    • Rouau, X., El Hayek, M.-L. and Moreau, D. Effect of an enzyme preparation containing pentosanases on the bread-making quality of flours in relation to changes in pentosan properties. Journal of Cereal Science 19 (1994) 259-272.
    • (1994) Journal of Cereal Science , vol.19 , pp. 259-272
    • Rouau, X.1    El Hayek, M.-L.2    Moreau, D.3
  • 10
    • 0028590941 scopus 로고
    • A rapid semi-automated method for the determination of total and water-extractable pentosans in wheat flours
    • Rouau, X. and Surget, A. A rapid semi-automated method for the determination of total and water-extractable pentosans in wheat flours. Carbohydrate Polymers 24 (1994) 123-132.
    • (1994) Carbohydrate Polymers , vol.24 , pp. 123-132
    • Rouau, X.1    Surget, A.2
  • 11
    • 0000596697 scopus 로고    scopus 로고
    • Some characteristics of β-D-xylopyranosidases, α-L-arabinofuranosidases and an arabinoxylan α-L-arabinofuranohydrolase from wheat bran and germinated wheat
    • Beldman, G., Osuga, D. and Whitaker, J.R. Some characteristics of β-D-xylopyranosidases, α-L-arabinofuranosidases and an arabinoxylan α-L-arabinofuranohydrolase from wheat bran and germinated wheat. Journal of Cereal Science 23 (1996) 169-180.
    • (1996) Journal of Cereal Science , vol.23 , pp. 169-180
    • Beldman, G.1    Osuga, D.2    Whitaker, J.R.3
  • 12
    • 37649010407 scopus 로고
    • A simple and rapid preparation of alditol acetates for monosaccharides analysis
    • Blakeney, A.B., Harris, P.J., Henry, R.J. and Stone, B.A. A simple and rapid preparation of alditol acetates for monosaccharides analysis. Carbohydrate Research 113 (1983) 291-299.
    • (1983) Carbohydrate Research , vol.113 , pp. 291-299
    • Blakeney, A.B.1    Harris, P.J.2    Henry, R.J.3    Stone, B.A.4
  • 13
    • 0017184389 scopus 로고
    • A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
    • Bradford, M.M. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry 72 (1976) 248-254.
    • (1976) Analytical Biochemistry , vol.72 , pp. 248-254
    • Bradford, M.M.1
  • 14
    • 84985350414 scopus 로고
    • An improved enzymic method for the determination of native and modified starch
    • Karkalas, J. An improved enzymic method for the determination of native and modified starch. Journal of the Science of Food and Agriculture 36 (1985) 1019-1027.
    • (1985) Journal of the Science of Food and Agriculture , vol.36 , pp. 1019-1027
    • Karkalas, J.1
  • 15
    • 0000084712 scopus 로고
    • Heterogeneity in the structure of water-soluble arabinoxylans in European wheat flours of variable bread-making quality
    • Cleemput, G., Roels, S.P., van Oort, M., Grobet, P.J. and Delcour, J.A. Heterogeneity in the structure of water-soluble arabinoxylans in European wheat flours of variable bread-making quality. Cereal Chemistry 70 (1993) 324-329.
    • (1993) Cereal Chemistry , vol.70 , pp. 324-329
    • Cleemput, G.1    Roels, S.P.2    Van Oort, M.3    Grobet, P.J.4    Delcour, J.A.5
  • 16
    • 0001149764 scopus 로고
    • Comparison of the structure and composition of water-soluble pentosans from different wheat varieties
    • Izydorczyk, M., Biliaderis, C.G. and Bushuk, W. Comparison of the structure and composition of water-soluble pentosans from different wheat varieties. Cereal Chemistry 68 (1991) 139-144.
    • (1991) Cereal Chemistry , vol.68 , pp. 139-144
    • Izydorczyk, M.1    Biliaderis, C.G.2    Bushuk, W.3
  • 17
    • 0009762167 scopus 로고
    • Evidence for the presence of arabinoxylan hydrolysing enzymes in European wheat flours
    • Cleemput, G., Bleukx, W., van Oort, M., Hessing, M. and Delcour, J. A. Evidence for the presence of arabinoxylan hydrolysing enzymes in European wheat flours. Journal of Cereal Science 22 (1995) 139-145.
    • (1995) Journal of Cereal Science , vol.22 , pp. 139-145
    • Cleemput, G.1    Bleukx, W.2    Van Oort, M.3    Hessing, M.4    Delcour, J.A.5


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.