The study found that AX has important influence in wheat protein and starch separation. The AX OF wheat has the following two aspects of the important characteristic: One is with high water absorption and moisture holding capacity, disperse in water phase formation viscosity high solution; The second is a small amount of antioxidant in the presence of an it has oxidation crosslinking properties. Join enzyme can promote the separation of the wheat protein and starch. Used for degradation enzyme AX is very much, basically have xylanase, furan Arab sugar enzyme, xylose enzyme and pentosan enzyme, including xylanase more widely.
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