Cell wall polysaccharides - Hemicellulose and cellulose - xylan
3 important questions on Cell wall polysaccharides - Hemicellulose and cellulose - xylan
Why is enzyme degradation hard with xylan?
Which xylan will be most absorbed by cellulos and what is the effect?
For what are xylans used in food?
- Baking: Dough handling and bread quality (loaf volume, anti-staling).
- Starch-Gluten separation (Wheat).
- Gluten quality.
- Filtration wheat starch hydrolysates.
- Brewing: Starch accessibility, wort filtration and haze prevention (adjuncts).
- Dietary Fibre (AX oligosaccharides)
- Animal Feed Digestibility.
- Bio-refinery, Bio-ethanol
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