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Structural variations of arabinoxylans extracted from different wheat (Triticum aestivum) cultivars in relation to chapati-quality

Revanappa, S. B. and Nandini, C. D. and Salimath, P. V. (2015) Structural variations of arabinoxylans extracted from different wheat (Triticum aestivum) cultivars in relation to chapati-quality. Food Hydrocolloids, 43. pp. 736-742.

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Abstract

Wheat varieties, such as DWR-162, GW-322 (good chapati making quality) and MACS-2496, HD-2189 (poor chapati making quality) were used to study the structural features of arabinoxylans. Structural features of the purified arabinoxylans were elucidated by a combination of methods such as methylation analysis, 13C-NMR, FT-IR, periodate oxidation, Smith degradation and optical rotation measurements. The results indicated a xylan backbone in b-(1e4) linkage, which is substituted at O-3 or at O-2 and O-3. Completely branched xylosyl residues were also observed in these wheat arabinoxylans. The wheat varieties known for good chapati making quality (DWR-162 and GW-322) revealed arabinoxylans with higher degree of branching pattern compared to those of poor wheat varieties such as MACS-2496 and HD-2189. Variations in the structural characteristics of arabinoxylans such as degree of branching pattern coupled with ferulic acid contents are of interest in wheat varieties differing in chapati making quality.

Item Type: Article
Uncontrolled Keywords: Wheat varieties Arabinoxylans Pentosans Structure Chapati quality
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 28 Polysaccharide Chemistry
600 Technology > 08 Food technology > 26 Bakery products > Indian flat bread
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 May 2016 05:53
Last Modified: 16 Jan 2017 12:26
URI: http://ir.cftri.com/id/eprint/12145

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