Variability in the structure of rye flour alkali-extractable arabinoxylans

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 5, 2007, Pages 1985-1992

  Verwimp, Tiny ^a   Van Craeyveld, Valerie ^a   Courtin, Christophe M ^a   Delcour, Jan A ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Alkali extractable arabinoxylan; Endoxylanase; Enzymic degradation; Fractionation; Rye flour; Structure

Indexed keywords

ARABINOXYLAN; ENDO 1,4 BETA XYLANASE; XYLAN;

ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; FLOUR; ISOLATION AND PURIFICATION; METABOLISM; PH; PLANT SEED; RYE;

ENDO-1,4-BETA XYLANASES; FLOUR; HYDROGEN-ION CONCENTRATION; MOLECULAR STRUCTURE; SECALE CEREALE; SEEDS; XYLANS;

ASPERGILLUS; ASPERGILLUS ACULEATUS; BACILLUS SUBTILIS; SECALE CEREALE;

EID: 33947586213     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0623790     Document Type: Article

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