大豆戊聚糖的化学结构及对面团流变学特性的影响

Studies on the Chemistry Structure of Soybean Pentosan and Its Effect on the Dough Rheological Properties

用1mol/L NaOH提取并经层析柱的分级与提纯,从大豆细胞壁物质中提取出的戊聚糖纯组分(PRF5-1,PRF5-2)属于多糖-多肽复合物.由β(1→4)-糖苷键连的木聚糖构成多糖部分的主链结构,主链上部分Xyl残基分别通过3-C与2-C分支点连有Ara和GlcA作为侧链、大豆戊聚糖对面团流变学特性(粉质特性与拉伸特性)有明显的改良作用。

Pure soybean pentosan fractions (PRF5 - 1 and PRF5 - 2) were obtained from soybean cell wall material, by extraction with 1 mol/L NaOH and further purification by chromatography, both of which were complexpolysaccharide - polypeptide. The backbonestructure were β(1→4) linked xylan, which was branched at position 3 - C and 2 - C with arabinose and glucuronic acid residues respectively. Soybean pentosan was found to have significant improvement on dough rheological properties ( farinograph and extensograph properties) ,and has the potential as a flour improver.