The structural features of hemicelluloses dissolved out at different cooking stages of active oxygen cooking process
文献类型： 外文期刊
作者： Shi, Jianbin 1 ; Yang, Qiulin 2 ; Lin, Lu 4 ;
作者机构： 1.Hubei Acad Agr Sci, Inst Agroprod Proc & Nuclear Agr Technol, Wuhan 430064, Hubei Province, Peoples R China
2.S China Univ Technol, State Key Lab Pulp & Paper Engn, Guangzhou 510640, Guangdong, Peoples R China
3.Tianjin Univ Sci &Technol, Tianjin Key Lab Pulp & Paper, Tianjin 300457, Peoples R China
4.Xiamen Univ, Sch Energy Res, Xiamen 361005, Fujian Province, Peoples R China
关键词： Corn stalk;Hemicelluloses;Yellow liquor;Active oxygen cooking process
期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：9.381； 五年影响因子：8.678 ）
ISSN：
年卷期：
页码：
收录情况： SCI
摘要： This work described the morphologic changes of corn stalk and the structural characterization of its hemicelluloses dissolved in yellow liquor at different cooking stages. The results showed that active oxygen cooking process was an efficient method to depolymerize the corn stalk into cellulose, hemicelluloses, and lignin as a pretreatment of biomass conversion. This cooking process can also be divided into three phases: bulk delignification, extended delignification, and residual delignification. During the heating-up period 57.67% of hemicelluloses and 62.31 % of lignin were removed from the raw material. However, only 15% of hemicelluloses and 23.21% of lignin were removed during at temperature' period. The hemicelluloses from the corn stalk and yellow liquor were composed of (1->4)-3-D-xylopyranose backbones substituted with α-L-arabinofuranosyl, 4-O-methyl-α-D-glucuronic acid, and some methoxyl residues. The backbones of hemicelluloses were gradually cleaved during the cooking process. The acetyl groups substituted with xylopyranosyl residues were completely cleaved during the cooking process.
- 相关文献
作者其他论文 更多>>
-
Binding interaction between rice bran albumin and sweet potato leaves polyphenol: Multi-spectroscopic and simulated molecular docking analysis
作者：Wen, Junren;Sui, Yong;Shi, Jianbin;Xiong, Tian;Cai, Fang;Gao, Xiaomei;Mei, Xin;Wen, Junren;Gao, Xiaomei
关键词：Rice bran albumin; Sweet potato leaves polyphenols; Non-covalent interaction
-
Nanoemulsions base on the Rice bran albumin-sweet potato leaf polyphenol-dextran complexes: Interaction mechanisms, stability and Astaxanthin release behaviour
作者：Wen, Junren;Sui, Yong;Shi, Jianbin;Xiong, Tian;Cai, Fang;Mei, Xin;Wen, Junren
关键词：Rice bran albumin; Sweet potato leaves polyphenols; Dextran; Emulsion stability; Astaxanthin
-
Characterization of volatile organic compounds in selenium-enriched brown rice tea of different colors using E-nose, HS-GC-IMS and HS-SPME-GC-MS
作者：Zhou, Lei;Sui, Yong;Shi, Jianbin;Xiong, Tian;Cai, Fang;Wen, Junren;Mei, Xin;Zhou, Lei;Zhu, Zhenzhou;Li, Shuyi;Zheng, Zhan;Zheng, Wei
关键词：Brown rice tea; Color; Selenium-enriched; Volatile organic compounds; Similarity analysis
-
Polyphenol content, antioxidant capacity, and composition in different varieties of sweet potato (Ipomoea batatas L.) leaves during growth stages
作者：Shi, Jianbin;Fang, Dongfang;Sui, Yong;Xiong, Tian;Chen, Xueling;Fan, Chuanhui;Cai, Fang;Mei, Xin;Fang, Dongfang;Zhou, Deshun
关键词：Sweet potato leaves; Polyphenol; Antioxidant capacity; Harvesting period
-
Impact of rice variety, cooking equipment and pretreatment method on the quality of lightly milled rice
作者：Zhao, Shishan;Shi, Jianbin;Cai, Sha;Xiong, Tian;Cai, Fang;Chen, Xueling;Fan, Chuanhui;Mei, Xin;Sui, Yong;Zhao, Shishan;Li, Shaobin;Mei, Xin;Sui, Yong
关键词：Lightly milled rice; Cooking method; Variety differences; Glycemic index; Bioavailability
-
In Vitro Gastrointestinal Digestion of Various Sweet Potato Leaves: Polyphenol Profiles, Bioaccessibility and Bioavailability Elucidation
作者：Wen, Junren;Sui, Yong;Shi, Jianbin;Cai, Sha;Xiong, Tian;Cai, Fang;Zhou, Lei;Mei, Xin;Wen, Junren;Zhou, Lei;Li, Shuyi;Zhou, Lei;Li, Shuyi
关键词：sweet potato leaves; caffeoylquinic acid; phenolic profile; bioaccessibility; bioavailability
-
Phenolic Profile and Bioactivity Changes of Lotus Seedpod and Litchi Pericarp Procyanidins: Effect of Probiotic Bacteria Biotransformation
作者：Wen, Junren;Sui, Yong;Shi, Jianbin;Cai, Sha;Xiong, Tian;Cai, Fang;Zhou, Lei;Zhao, Shengnan;Mei, Xin;Wen, Junren;Li, Shuyi;Zhou, Lei
关键词：lactic acid bacteria; procyanidin; lotus seedpod; litchi; bioconversion; antioxidant
