pentosan

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pentosan

 [pen´to-san″]
a carbohydrate derivative used as an antiinflammatory, in the form of pentosan polysulfate sodium, in the treatment of interstitial cystitis; administered orally.

pen·to·san

(pen'tō-san),
A poly- or oligosaccharide of a pentose.

pentosan

(pĕn′tə-săn′)
n.
Any of a group of polysaccharides found with cellulose in many woody plants and yielding pentoses on hydrolysis.

pentosan

a polysaccharide of pentoses.
References in periodicals archive ?
Krawontka, "The role of pentosans and starch in baking of wholemeal rye bread," Food Research International, vol.
The optimum process parameters along with mild alkali pretreatment at room temperature have the additional advantage of producing a clean substrate which is highly digestible and rich in cellulose and pentosans [29].
The WSB is strongly affected by heating as a result of the fungus and bacterial decay of pentosans to soluble extractives (Wood 1991, Sun and Cheng 2003).
A little pentosan and cellulose are used during spawn run, but the majority of these carbohydrates are consumed during cropping, suggesting they play a role in fruit body enlargement or are precursors to the formation of Mannitol inside the mushroom cells.
Hemicellulase Pentosans or hemicelluloses are long-chained carbohydrate molecules that are naturally present in flour.
All pentosans containing fibrous material could in theory be used as a raw material for furfural production, however industrial production of furfural requires a minimum content of 18-20% pentosans, only about one third of the pentosans in the raw materials can be converted into furfural by means of exciting production processes.
Angkanaporn K, Choct M, Bryden WL, Annison EF, Annison G (1994) Effect of wheat pentosans on amino acid losses in chickens.
The soft wheat quality of Alturas is unusual among soft white cultivars, due in part to the combination of low levels in the flour of damaged starch and pentosans as measured by the Solvent Retention Capacity, yet relatively strong gluten (Guttieri et al., 2001).
Xylanase enzymes, including pen tosanases or hemicellulases, effectively modify manageability of pentosans and hemicelluloses that make up a majority of food fibers used in low-carb breads.
I separated the water, the fats, the oils, the gums, the resins, sugars, starches, pectoses, pentoses, pentosans, legumen, lysin, the amino and amido acids.
Hemicellulase will reduce the molecular weight of these components, such as galactomannoglucans, beta glucans, pentosans, and various gums, turning them into polysaccharides that are more easily assimilable.