戊聚糖

Duffau distillation method for pentosans assay in waste water of wheat glutenin processing was studied.

采用Duffau 蒸馏法对谷朊粉生产废水中的戊聚糖进行测定。

If appropriate karyoplasm combinations were chosen, the water-souble pentosan contents could be improved.

因此，如果选择合适的核质组合同样可以达到改良戊聚糖含量的目的。

Pentosan is one of most important factors to affect nutritional quality and processing quality of common wheat.

戊聚糖是影响小麦营养品质和加工品质的重要因素。

The method of phloroglucinol to determine the content of wheat pentosan was discussed as well.

同时对"间苯三酚-冰醋酸法"测定小麦戊聚糖的含量进行了讨论。

Wheat pentosan is an important factor affecting the flour processing and food quality.

戊聚糖是小麦面粉加工和食品品质重要的影响因子。

P～WSP and P～AEP〓 were better improvers of the dough and breadmaking properties for rather soft wheat flour than P～AEP〓 and wheat bran water～insoluble pentosans.

在不同的戊聚糖组分中以P-WSP、P-AEP〓的改良效果最好，而小麦麸皮的水不溶戊聚糖组分则对面团特性和面包品质具有明显地负作用。

The results suggested that compared with A-starch and maize starch, there are more quantities of impurities, such as protein, lipid and pentosan, in B-starch. B-starch prepared in the laboratory almost has the same compositions as three samplings, and accords with the reports of some documents too. Differing from the granules in A-starch, those in B-starch are smaller sized (1-10m)and oval shaped, and felted each other. The crystallogram of A- and B-starch are similar, i.e. A type. There is difference in granular distribution between A- and B-starch. The granular distribution of B-starch is anomalous and extensive (l~1259m).B-starch has bigger dilatancy and retrogradation, and smaller blue value, solubility, viscosity, gelatinization temperature and gelatinization enthalpy.

试验结果表明：跟玉米淀粉、A淀粉相比较，B淀粉含有的蛋白质、脂肪和戊聚糖等杂质数量多；实验室制备的小麦B淀粉中淀粉、粗蛋白、戊聚糖等含量均与文献的报道接近，也与在工厂采样的B淀粉相近；与A淀粉不同，B淀粉以小颗粒的淀粉为主，平均粒径1～10μm，颗粒形状呈椭圆形，同时颗粒和颗粒之间黏结紧密；B淀粉和A淀粉晶形结构相似，都为A型；B淀粉的粒度分布情况不同于A淀粉，其粒度分布规律性不强，分布范围也较宽，粒度在1～1259μm之间；B淀粉的凝沉值和膨润力大于A淀粉，而沉降体积、蓝值、溶解度、粘度、糊透光度、相变温度和热焓均小于A淀粉；杂质的含量对B淀粉性质的影响是明显的，随着杂质含量的增加，沉降体积、溶解度和透光度减小，膨润力增大，但是它们对凝沉值、蓝值和粘度的影响比较复杂。

The amount of soluble pentosan of the doughs apparently increased with added enzyme, and was similar at the optimal and excessive levels of enzyme addition (120 μg/g), but the WEAX from the latter doughs was degraded to a greater degree.

加酶面团中可溶性戊聚糖含量显著增加，但加酶过量可导致面团中水可提取的阿拉伯木聚糖降解程度加剧。

The difference of WSP and WIP contents in various hard wheat varieties was significant, but there was no significant difference observed in the TP between hard and soft wheat varieties.

不同硬度类型小麦品种间水溶性和非水溶性戊聚糖含量存在显著差异，而总戊聚糖含量差异不显著。

The difference of WSP and WIP contents in various hard wheat varieties w...

不同硬度类型小麦品种间水溶性和非水溶性戊聚糖含量存在显著差异，而总戊聚糖含量差异不显著。

The X-ray diffract was used to analyze the crystal structure of the composite. Results show that after the talc was treated with blend coupling agent, the crystal structure of talc changed, and effect Intercalation phenomenon.

通过X射线衍射分析可知，用混合偶联剂对滑石粉进行预处理后，滑石粉晶体结构发生改变，产生了插层现象，使PP／滑石粉复合材料为纳米复合材料。

An authentic Maui wedding might require the services of a 'kahu', which is a Hawaiian minister.

毛伊可能需要一个真实婚礼服务'kahu'，这是夏威夷部长。