Arabinoxylan (Rye Flour) (P-RAXY) (2)
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Can you provide detailed information about the rye flour arabinoxylan (P-RAXY)?
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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?
Arabinoxylan (Wheat Flour) (P-WAXYI, P-WAXYL, P-WAXYM, P-WAXYH) (6)
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What are the average molecular weights of the high, medium and low viscosity arabinoxylans P-WAXYL, P-WAXYM & P-WAXYH?
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Does your Wheat Arabinoxylan have any ferulic acid substitutions?
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Are your arabinoxylans and rhamnogalacturonans O-acetylated?
β-Glucan (P-BGBL, P-BGCFA, P-MWBGS, P-BGOH, P-BGOM, P-BGYST) (15)
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Will boiling oat beta-glucan (P-BGOM) under neutral conditions cause hydrolysis of this polysaccharide?
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Which method have you used for measuring molecular weight of barley beta-glucan?
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Which method was used to determine the Molecular weights of the β-glucan standards (P-MWBGS)?
Mannan (Ivory Nut) (P-MANIV) (3)
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What is the degree of polymerisation of Mannan (P-MANIV) and does it contain any small soluble oligosaccharides?
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How have you extracted the mannan (P-MANIV) from Ivory Nut?
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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?