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dc.contributor.authorShi, Jian-Binzh_CN
dc.contributor.authorYang, Qiu-Linzh_CN
dc.contributor.authorLin, Luzh_CN
dc.contributor.authorZhuang, Jun-Pingzh_CN
dc.contributor.authorPang, Chun-Shengzh_CN
dc.contributor.authorXie, Tu-Junzh_CN
dc.contributor.authorLiu, Yingzh_CN
dc.contributor.author林鹿zh_CN
dc.date.accessioned2015-07-22T07:07:49Z
dc.date.available2015-07-22T07:07:49Z
dc.date.issued2012 October 1zh_CN
dc.identifier.citationCarbohydrate Research, 2012,359:65-69zh_CN
dc.identifier.other20123615394276zh_CN
dc.identifier.urihttps://dspace.xmu.edu.cn/handle/2288/90303
dc.description.abstractThis work describes the structural changes of bagasse hemicelluloses during the cooking process involving active oxygen (O2 and H 2O2) and solid alkali (MgO). The hemicelluloses obtained from the bagasse raw material, pulp, and yellow liquor were analyzed by high-performance anion-exchange chromatography (HPAEC), gel permeation chromatography (GPC), Fourier transform infrared spectroscopy (FT-IR), and 1H-13C 2D hetero-nuclear single quantum coherence spectroscopy (HSQC). The results revealed that the structure of the bagasse hemicelluloses was l-arabino-(4-O-methylglucurono)-d-xylan. Some sugar units in hemicelluloses were oxidized under the cooking conditions. Additionally, the backbones and the ester linkages of hemicelluloses were heavily cleaved during the cooking process. 漏 2012 Elsevier Ltd. All rights reserved.zh_CN
dc.language.isoen_USzh_CN
dc.publisherElsevier Ltdzh_CN
dc.source.urihttp://dx.doi.org/10.1016/j.carres.2012.06.021zh_CN
dc.subjectBagassezh_CN
dc.subjectChromatographyzh_CN
dc.subjectFourier transform infrared spectroscopyzh_CN
dc.subjectGel permeation chromatographyzh_CN
dc.subjectIonization of gaseszh_CN
dc.subjectQuantum theoryzh_CN
dc.titleThe structural changes of the bagasse hemicelluloses during the cooking process involving active oxygen and solid alkalizh_CN
dc.typeArticlezh_CN


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