-
Can you provide detailed information about the rye flour arabinoxylan (P-RAXY)?
-
I found only 64% pentosan when I performed sulphuric acid hydrolysis on the product rye flour arabinoxylan (P-RAXY). Some sugars may have been destroyed in the hydrolysis. Have you anlaysed the sugar composition of your product?
-
What are the average molecular weights of the high, medium and low viscosity arabinoxylans P-WAXYL, P-WAXYM & P-WAXYH?
-
Does your Wheat Arabinoxylan have any ferulic acid substitutions?
-
Are your arabinoxylans and rhamnogalacturonans O-acetylated?
-
Will boiling oat beta-glucan (P-BGOM) under neutral conditions cause hydrolysis of this polysaccharide?
-
Which method have you used for measuring molecular weight of barley beta-glucan?
-
Which method was used to determine the Molecular weights of the β-glucan standards (P-MWBGS)?
-
What is the degree of polymerisation of Mannan (P-MANIV) and does it contain any small soluble oligosaccharides?
-
How have you extracted the mannan (P-MANIV) from Ivory Nut?
-
If I want to degrade mannan by Nelson / Somogyi method in order to determine the amount of mannose, which product is appropriate to this assay and is there a better method than hydrolysis?