戊聚糖

The influence of the cooperation of pentosan and pentosanase on the dough characters and bread baking quality were studied.

从小麦麸皮中分别制备水溶戊聚糖和水不溶戊聚糖，然后将一定量的戊聚糖酶和水溶戊聚糖以及水不溶戊聚糖添加到面粉中，研究戊聚糖与戊聚糖酶的协同作用对面团特性及面包烘焙品质的影响。

The result suggests that wheat from the regional trial of Sichuan province have a wide range of the pentosan content, but a little lower SDS sedimentation value.

结果表明，各参试材料间的戊聚糖含量差距较大，SDS沉降值偏低，戊聚糖含量与SDS值并无直接的相关性。

Pentosan is one of most important factors to affect nutritional quality and processing quality of common wheat.61 wheat cultivars from middle and lower reach of Yangtze River,and Yellow and Huaihe River were selected to analyze the content of water-soluble pentosan,water-insoluble pentosan and total pentosan.

戊聚糖是影响小麦营养品质和加工品质的重要因素。对长江中下游麦区和黄淮麦区61个小麦品种的水溶性戊聚糖、非水溶性戊聚糖和总戊聚糖含量进行了分析。

Results showed that the contents of pentosan varied from 4.82% to 7.28%,and grain plumpness,the content of wet gluten and Zeleny volume were significantly positive-related with the content of pentosan,while the 1000 kernel weight was significantly negative related.

结果表明，不同品种的戊聚糖含量变幅为4.82%~7.28%，戊聚糖含量与籽粒饱满度、湿面筋含量和沉淀值之间存在着极显著的正相关关系，与千粒重具有极显著的负相关关系。

Wheat cultivars from middle and lower reach of Yangtze River, and Yellow and Huaihe River were selected to analyze the content of water-soluble pentosan, water-insoluble pentosan and total pentosan.

对长江中下游麦区和黄淮麦区61个小麦品种的水溶性戊聚糖、非水溶性戊聚糖和总戊聚糖含量进行了分析。

The relationship between pentosans physicochemical properties and their influence to dough and breadmaking properties was analyzed.

水溶性较好的戊聚糖组分可以较好地延缓面包的老化，而水溶性较差的戊聚糖组分延缓面包老化的效果较差。

The effects of pentosans on dough properties and breadmaking characteristics were studied.

对戊聚糖与面包烘焙品质之间的关系进行研究，研究发现小麦麸皮可溶戊聚糖组分可明显改善筋力相对较弱的面粉（豫麦34粉）的面团特性和面包烘焙品质。

It was found that the solubility and oxidative gelation had good correlation with dough and breadmaiking properties. Pentosans with good solubility and oxidative gelation properties had good influence on dough and breadmaking properties.

对小麦麸皮戊聚糖组分与面团特性及面包烘焙品质之间关系进行初步探讨，发现戊聚糖组分的溶解性、氧化交联性质与面团特性及面包烘焙品质之间具有较好的相关性，溶解性较好、氧化交联性质较明显的戊聚糖组分，对面团特性及面包烘焙品质有较好的影响。

The soluble pentosans in dough increased with the addition of Pentopan, the maximum extent of solubilization occurred at the end of kneading. Soluble pentosan contents in doughs treated with the enzyme at the two different levels were similar.

戊聚糖酶使面团中可溶性戊聚糖含量比原料面粉中的显著增加；增溶速率最快的是在和面阶段；在上述的两个加酶水平下，面团中戊聚糖的增溶程度相当。

Seventeen genotypes of soft wheat were sown in three locations for two years to study the genetic variation of the water-soluble pentosans, water-insoluble pentosans, and total pentosans, to investigate the effects of genotype, environment and their interaction on pentosans, and to determine the relationships between pentosans and other quality parameters.

将17份软质小麦品种进行了两年多点试验，分析了水溶性戊聚糖、非水溶性戊聚糖和总戊聚糖含量的遗传变异和基因型、环境及其互作对其影响；同时研究了3种戊聚糖含量与其它品质性状的关系。

I didn't watch TV last night, because it .

昨晚我没有看电视，因为电视机坏了。

Since this year, in a lot of villages of Beijing, TV of elevator liquid crystal was removed.

今年以来，在北京的很多小区里，电梯液晶电视被撤了下来。