@article{Tokár_Buksa_Gambuś_Bojňanská_Ivanišová_2012, title={Molecular properties of selected polysaccharides determined by sec chromatography and their impact on water absorption of wheat flour}, volume={6}, url={https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/173}, DOI={10.5219/173}, abstractNote={<p>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.</p>}, number={1}, journal={Potravinarstvo Slovak Journal of Food Sciences}, author={Tokár, Marián and Buksa, Krzysztof and Gambuś, Halina and Bojňanská, Tatiana and Ivanišová, Eva}, year={2012}, month={Jan.}, pages={42–44} }