Cereal Fructans: Hydrolysis by Yeast Invertase, In Vitro and During Fermentation (Record no. 47871)

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control field MX-MdCICY
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Transcribing agency CICY
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Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) B-13673
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245 10 - TITLE STATEMENT
Title Cereal Fructans: Hydrolysis by Yeast Invertase, In Vitro and During Fermentation
490 0# - SERIES STATEMENT
Volume/sequential designation Journal of Cereal Science, 6(1), p.53-60, 1987
520 3# - SUMMARY, ETC.
Summary, etc. Cereal fructans were isolated from wheat flour and fractionated into trio, tetra-, penta- and the higher molecular weight oligo- and polysaccharides. These five fructan fractions were used as substrates for both commercial invertase and bakers' yeast and were compared with sucrose and inulin. Optimal pH for hydrolysis with invertase was in the range 4·5 to 5·0 for all substrates except inulin, which showed an optimum pH at 6·0. The hydrolytic activity of both invertase and bakers' yeast towards the various fructan oligomers decreased with an increase in their molecular size. In comparison with sucrose, the five fructa.n fractions were hydrolysed at the following rates: tri- (14-17
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Nilsson, U.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Oste, R.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Jagerstad, M.
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://drive.google.com/file/d/1vnImemEJTN7c5lE0kXd1W2cCUpUdYaz4/view?usp=drivesdk">https://drive.google.com/file/d/1vnImemEJTN7c5lE0kXd1W2cCUpUdYaz4/view?usp=drivesdk</a>
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  Clasificación local     Ref1 CICY CICY Documento préstamo interbibliotecario 25.06.2025   B-13673 25.06.2025 25.06.2025 Documentos solicitados