Pentosan

Product description:Pentosan is a non-starch polysaccharides,it not only contains a lot of pentose polymers, but also may contain a certain amount of hexose, phenols and heteropolysaccharide and so on. Pentosans in cereals (such as wheat, rye, sorghum, etc.) is widespread, but the content is extremely low. It constitutes an important component of plant cell walls; most of the grain aleurone and endosperm cells outside the thin layer of extracellular thin 60% -70% by pentosan composition. Pentosan for the maintenance of plant life has a very important role. 
According to pentosans in the water solubility,it can be divided into water soluble and water insoluble pentosan pentosan two categories. 
Physical and chemical properties of pentosan: 
1.pentosan viscosity 
Pentosan in aqueous solution to form high viscosity colloid solution. It is free to stretch in the water the rod into a spiral structure, greatly improves the viscosity of aqueous solution. High viscosity of pentosan Xyl / Ara ratio higher ferulic acid content is high, and disubstituted Xyl residues less. Water extract of flour pentosan contribution to the intrinsic viscosity of soluble protein is larger and more. 
2. pentosan oxidative cross-linking nature of the 
Oxidative cross-linking of pentosans nature refers to the presence of oxidants, pentosan cross-linking in aqueous solution to form a complex three-dimensional network structure. Pentosans in the oxidation of ferulic acid is considered to be the primary role of the gel material. Pentosan oxidation cross-linking reaction, oxidant is required. Can generate free radical oxidants in order to make pentosan oxidation cross-linking reaction. Peroxidase H2O2, FeCl3 can effectively promote the oxidation of cross-linking pentosan. Crosslinked, pentosan greatly increased water absorption capacity, water absorption capacity can reach 10 times its own weight. 
3.pentosan enzyme properties 
Pentosan pentosan in the role of the enzyme can degrade. Pentosan enzyme added conditioning can improve the mechanical properties of dough, flour, baking and cooking products increase the volume, slow the aging products. However, too much pentosan would add excessive degradation, resulting in sticky dough, flour, baking and cooking quality decline. At present, the enzyme preparation pentosan has been widely used in bread baking industry.