Molecular properties of selected polysaccharides determined by sec chromatography and their impact on water absorption of wheat flour
DOI:
https://doi.org/10.5219/173Keywords:
inulin, beta-glucan, arabinoxylan, SEC analysisAbstract
Chemical composition and solubility in water of selected polysaccharides as β-glucan, arabinoxylan and inulin preparation were determined. All these preparation were of good purity, they consist of at least 71% of polysaccharide of intrest. Solubility in water was the highest in the case of inulin and the lowest in the case of β-glucan. Molecular properties of examined preparations were determined by SEC chromatography. β-glucan and arabinoxylan were of much higher molecular mass than inulin. Molecular mass of examined polysacharides was corelated with increase of water absorption of the flour caused by 2% addition of each polysaccharide.
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