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Table 3 Water interaction properties of maize shoot powder and its fractions

From: Enzymatic degradation of maize shoots: monitoring of chemical and physical changes reveals different saccharification behaviors

Sample Swelling capacity (mL.g−1) Water retention capacity (g.g−1)
M 7.5 8.25
Mc- 5.0 5.60
Mc +  5.0 5.55
Mm- 6.0 7.15
Mm +  6.0 6.90
Mf- 7.5 8.85
Mf +  9.0 8.00