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Titolo: Note. Xylose production from durum wheat bran: enzymic versus chemical methods
Autori: 
Data di pubblicazione: 2004
Rivista: 
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL  
Citazione: Note. Xylose production from durum wheat bran: enzymic versus chemical methods / Sanjust E; Salis A; Rescigno A; Curreli N; Rinaldi A. - In: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL. - ISSN 1082-0132. - 10:1(2004), pp. 11-14.
Abstract: Both acidic and enzymic hydrolytic processes of durum wheat bran to obtain high xylose syrups are discussed in terms of yields and operative conditions. Mild sulphuric hydrolysis gave the best results (similar to400 mg of aldopentoses per gram of pre-extracted wheat bran within 4-6 h) whereas hydrochloric and especially phosphoric acids led to low yields. Preliminary work with a highly active recombinant xylanase (endoxylanase) led to deep solubilisation of arabinoxylans, mainly leading to oligosaccharides and their acyl (essentially feruloyl) derivatives. Mild sulphuric hydrolysis still seems to be the treatment of choice for xylose recovery from durum wheat bran.
Handle: http://hdl.handle.net/11584/13389
Tipologia:1.1 Articolo in rivista

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