Synergy between enzymes involved in the degradation of insoluble wheat flour arabinoxylan

Innovative Food Science and Emerging Technologies

Volumn 5, Issue 1, 2004, Pages 107-112

  Vardakou, M ^a   Katapodis, P ^a   Topakas, E ^a   Kekos, D ^a   Macris, B J ^a   Christakopoulos, P ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Feruloyl oligosaccharides; Hydrolysis; S. thermophile; Size exclusion chromatography (SEC)

Indexed keywords

ARABINOXYLAN; ESTERASE; FERULIC ACID; OLIGOSACCHARIDE; UNCLASSIFIED DRUG; XYLAN; XYLAN 1,4 BETA XYLOSIDASE; XYLAN ENDO 1,3 BETA XYLOSIDASE; XYLAN ENDO 1,4 BETA XYLOSIDASE;

ANION EXCHANGE CHROMATOGRAPHY; ARTICLE; CALCULATION; CARBOHYDRATE ANALYSIS; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DEGRADATION KINETICS; ENZYME DEGRADATION; FLUOR; FUSARIUM OXYSPORUM; GEL PERMEATION CHROMATOGRAPHY; INCUBATION TIME; MASS SPECTROMETRY; MATHEMATICAL MODEL; MOLECULAR WEIGHT; PROTEIN HYDROLYSIS; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SPECTROPHOTOMETRY; SPOROTHRIX; THERMOASCUS; WHEAT;

CORYNASCUS HETEROTHALLICUS; FUSARIUM; FUSARIUM OXYSPORUM; SPOROTRICHUM; THERMOASCUS; THERMOASCUS AURANTIACUS; TRITICUM AESTIVUM;

EID: 1542379039     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1466-8564(03)00044-4     Document Type: Article

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