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?

Because there are so many possilble side groups that need to be cut of you need a lot of them.

Which xylan will be most absorbed by cellulos and what is the effect?

By changing side groups you can have more adsorbtion and change the properties of the plant.

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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