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Wheat straw methylated

Figure 2. Hydrolysis products of beechwood O-acetylglucuronoxylan (Fig. 2a), beechwood glucuronoxylan (Fig. 2b), and wheat straw arabinoxylan (Fig. 2c), as analyzed by gel permeation chromatography. The hydrolysis was carried out at pH 5 at 45°C for 24 h using 10.000 nkat of the 20 kDa xylanase of T. reesei. X = xylose X2 = xylobiose Xmga — 4-O-methyl-glucuronosyl substituted xylo-oligosaccharides X = xylo-oligosaccharides DP > 20. Figure 2. Hydrolysis products of beechwood O-acetylglucuronoxylan (Fig. 2a), beechwood glucuronoxylan (Fig. 2b), and wheat straw arabinoxylan (Fig. 2c), as analyzed by gel permeation chromatography. The hydrolysis was carried out at pH 5 at 45°C for 24 h using 10.000 nkat of the 20 kDa xylanase of T. reesei. X = xylose X2 = xylobiose Xmga — 4-O-methyl-glucuronosyl substituted xylo-oligosaccharides X = xylo-oligosaccharides DP > 20.
Di-0-methyl-D-xylose-(3 — 1) 2,3,4-tri-O-methyl-D-glucosid- Wheat-straw hemi-cellulose B a 70... [Pg.142]

Although non-endospermic, hemicellulosic materials have often been reported to yield glucose on hydrolysis, there is little evidence of the presence of glucosyl residues in xylans. Non-cellulosic glucose occurs mainly, or exclusively, in /J-D-glucans (described later in this Section). 2,6-Di-O-methylglucose was obtained on methylation and hydrolysis of the xylans of wheat straw and com cob,132 and its presence is indicative of doubly linked glucose residues attached in some way to these xylans.132... [Pg.236]

C Lapierre, B Monties, C Rolando. Thioacidolyses of diazomethane-methylated pine compression wood and wheat straw in situ lignins. Holzforschung 42 409 11, 1988. [Pg.45]


See other pages where Wheat straw methylated is mentioned: [Pg.641]    [Pg.139]    [Pg.22]    [Pg.142]    [Pg.434]    [Pg.435]    [Pg.438]    [Pg.438]    [Pg.349]    [Pg.433]    [Pg.230]    [Pg.240]    [Pg.90]    [Pg.488]    [Pg.530]    [Pg.336]    [Pg.346]    [Pg.27]    [Pg.292]    [Pg.456]    [Pg.4]    [Pg.6]    [Pg.150]    [Pg.95]    [Pg.620]   
See also in sourсe #XX -- [ Pg.279 ]




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