Xue, Zihan published the artcileStructure, thermal and rheological properties of different soluble dietary fiber fractions from mushroom Lentinula edodes (Berk.) Pegler residues, Recommanded Product: (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, the main research area is Lentinula soluble dietary fiber fraction structure thermal rheol property.
Four soluble dietary fiber subfractions were obtained via stepwise ethanol precipitation from Lentinula edodes byproducts (LESDF). The mol. weight distributions of these four LESDF subfractions were 6.43 × 107 Da, 6.25 × 106 Da, 1.58 × 105 Da and 2.50 × 104 Da, resp., and they exhibited different surface morphol. properties, particle size distribution, ζ-potential and apparent viscosity. Different structural features of LESDF subfractions were analyzed through monosaccharide composition, FT-IR, periodate oxidation and smith degradations These characteristics affected their thermal (TGA-DSC) properties and the rheol. properties of LESDF-containing doughs. Results indicated that the higher the mol. weight of LESDF products, the greater the loss of dietary fiber weight by degradation Meanwhile, LESDF-3 exhibited the most rheol. benefits and the possible repeating unit were investigated by 1D/2D NMR. It was found that addition of LESDF with medium mol. weight and high branching degree played an important role in improving dough elasticity.
Food Hydrocolloids published new progress about Dietary fiber. 59-23-4 belongs to class alcohols-buliding-blocks, name is (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, and the molecular formula is C6H12O6, Recommanded Product: (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts