Molecular Features and Nutritional Aspects of Arabinoxylan Inclusion in Bread

机译：面包中阿拉伯木聚糖包涵体的分子特征和营养方面

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Arabinoxylan (AX),a polysaccharide with α-L-arabinofuranosyl residues attached to a linear β-(1,4) linked xylan backbone of D-xylopryranosyl residents,is a major dietary fibre component found in a variety of cereals.Wheat flour contains 1.5％～2.5％ AX and wheat bran has about 15％ AX.Numerous health benefits of AX have been reported to be associated with their solubility and molecular features in the previous studies.

机译：阿拉伯糖木聚糖（AX）是在D-木糖基戊糖基居民的线性β-（1,4）连接的木聚糖主链上附着的α-L-阿拉伯呋喃糖基残基的多糖，是多种谷物中发现的主要膳食纤维成分。 1.5％〜2.5％的AX和麦麸约占15％的AX。以前的研究已经报道了AX的许多健康益处与其溶解度和分子特征有关。

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来源
《14th ICC cereal and bread congress and forum on fats amp; oils : Science and technology innovation for healthy cereals amp; oils : book of abstracts》|2012年|154-155|共2页
会议地点 Beijing(CN)
作者
Li Weili; Hu Hui; Wang Qi; Brennan Charles;
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作者单位

Department of Food and Tourism Management, Manchester Metropolitan University,Manchester, M14 6HR.UK;

Department of Food and Tourism Management, Manchester Metropolitan University,Manchester, M14 6HR.UK;

Agriculture and Agri-Food Canada Guelph Food Research Centre,Guelph, ON N1G 5C9, Canada;

Department of Food and Tourism Management, Manchester Metropolitan University,Manchester, M14 6HR.UK;

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会议组织
原文格式 PDF
正文语种 eng
中图分类农作物;
关键词
Arabinoxylan; Soluble fibre; Molecular weight; Bread;

机译：阿拉伯木聚糖;可溶性纤维；分子量；面包;

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1. Molecular Features of Wheat Endosperm Arabinoxylan Inclusion in Functional Bread [J] . Charles J. Brennan, Hui Hu, Qi Wang, Foods . 2013,第2期

机译：小麦胚乳阿拉伯木聚糖包裹功能面包的分子特征
2. Macromolecular structure of water-extractable arabinoxylans in endosperm and wholemeal rye breads as factor controlling their extract viscosities [J] . Malgorzata R. Cyran, Luc Saulnier Food Chemistry . 2012,第2期

机译：提取胚乳和全麦黑麦面包中水可提取的阿拉伯木聚糖的大分子结构
3. Structural features of arabinoxylans extracted with water at different temperatures from two rye flours of diverse breadmaking quality [J] . Cyran M., Courtin CM., Delcour JA. Journal of Agricultural and Food Chemistry . 2003,第15期

机译：从两种不同制面包质量的黑麦粉中，在不同温度下用水提取的阿拉伯木聚糖的结构特征
4. Molecular Features and Nutritional Aspects of Arabinoxylan Inclusion in Bread [C] . Li Weili, Hu Hui, Wang Qi, ICC cereal and bread congress and forum on fats oils . 2012

机译：阿拉伯氧基纳入面包中的分子特征和营养方面
5. Nutritional and immunological outcomes as affected by a novel carbohydrate complex composed of galactoglucomannan oligosaccharides and arabinoxylan. [D] . Faber, Trevor Austin. 2012

机译：营养和免疫学结果受新型半乳糖甘露聚糖寡糖和阿拉伯木聚糖复合碳水化合物的影响。
6. Molecular Features of Wheat Endosperm Arabinoxylan Inclusion in Functional Bread [O] . Weili Li, Hui Hu, Qi Wang, 2013

机译：小麦胚乳阿拉伯木聚糖包裹功能面包的分子特征
7. Molecular features of wheat endosperm arabinoxylan inclusion in functional bread [O] . Li, W., Hu, H., Wang, Q., 2013

机译：功能性面包中小麦胚乳阿拉伯木聚糖包裹体的分子特征

Molecular Features and Nutritional Aspects of Arabinoxylan Inclusion in Bread

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