کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1384618 | 982411 | 2008 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Varietal differences of carbohydrates in defatted soybean flour and soy protein isolate by-products
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آلی
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Soy protein isolates (SPI) were prepared from 12 soybean lines grown in Harrow, Ontario and by-products (fibers and wheys) from SPI making were saved. The identification and quantification of soluble sugars in defatted flours, fibers and wheys were carried out using high-performance anion-exchange chromatography coupled with pulsed amperometric detection (HPAEC-PAD) and with a colorimetric method for uronic acids. Defatted flours and fibers were acid hydrolyzed, then analyzed by HPAEC-PAD for monosaccharide composition. The results showed varietal differences in the carbohydrate composition suggesting different applications for these defatted flours and their SPI by-products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 72, Issue 4, 10 June 2008, Pages 664–672
Journal: Carbohydrate Polymers - Volume 72, Issue 4, 10 June 2008, Pages 664–672
نویسندگان
E.M. Bainy, S.M. Tosh, M. Corredig, V. Poysa, L. Woodrow,