Variability in grain extract viscosity and water-soluble arabinoxylan content in wheat
作者： L. Saulnier , N. Peneau , J.-F. Thibault
关键词: Viscosity 、 Dry matter 、 Aqueous solution 、 Chemical composition 、 Poaceae 、 Relative viscosity 、 Arabinoxylan 、 Chromatography 、 Chemistry 、 Water soluble
摘要: Abstract Twenty-two varieties of wheat grown in France were analysed for their content water-soluble arabinoxylans and the viscosity aqueous extracts. A high natural variation was observed these two parameters [range 0·36–0·83% (w/w) dry matter 1·24–2·28, arabinoxylan relative viscosity, respectively]. The also exhibited a large weight-average molecular weight as shown by size-exclusion chromatography intrinsic viscosities. only poorly correlated with
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