Preparation and physicochemical property analysis of pentosans from black-grained wheat flour
CUI Can
YI Xin
SUN Yuan-lin
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 .74:1 1 .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.
Keywords：black-grained wheatpentosanIR spectra
Publication Date：2015-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：4( 10-13 )