Molecular properties of selected polysaccharides determined by sec chromatography and their impact on water absorption of wheat flour

Authors

  • Marián Tokár Depatment and Storing and Processing Plant Products, Faculty of Biotechnology and Food Science Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra
  • Krzysztof Buksa Department of Carbohydrates, Faculty of Food Technology, University of Agriculture in Kraków, Balicka 122, PL-30-149
  • Halina Gambuś Department of Carbohydrates, Faculty of Food Technology, University of Agriculture in Kraków, Balicka 122, PL-30-149
  • Tatiana Bojňanská Depatment and Storing and Processing Plant Products, Faculty of Biotechnology and Food Science Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra
  • Eva Ivanišová Depatment and Storing and Processing Plant Products, Faculty of Biotechnology and Food Science Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra

DOI:

https://doi.org/10.5219/173

Keywords:

inulin, beta-glucan, arabinoxylan, SEC analysis

Abstract

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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Published

2012-01-21

How to Cite

Tokár, M. ., Buksa, K. ., Gambuś, H. ., Bojňanská, T. ., & Ivanišová, E. . (2012). Molecular properties of selected polysaccharides determined by sec chromatography and their impact on water absorption of wheat flour. Potravinarstvo Slovak Journal of Food Sciences, 6(1), 42–44. https://doi.org/10.5219/173

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