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Effect of Steeping on the Chemical Structure of Corn Hull Hemicellulose

 

作者: Y. Ghali,   O. H. El‐Sayed,   R. Farag,   N. Ibrahim,   A. Bassiyouni,  

 

期刊: Starch ‐ Stärke  （WILEY Available online 1984）
卷期: Volume 36, issue 1  

页码: 23-26

 

ISSN:0038-9056

 

年代: 1984

 

DOI:10.1002/star.19840360106

 

出版商: WILEY‐VCH Verlag GmbH

 

数据来源: WILEY

 

摘要:

AbstractThe corn hull hemicellulose was isolated from unsteeped and for 30 and 60 h steeped grains. The hemicellulose was fractionated by Sephadex G‐100 column chromatography in order to compare the fraction constituents of each hemicellulose. Also the relative percentage and molar ratio of the sugars in each fraction were determine

 

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