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Water-extracted polysaccharides of selected cereals and influence of temperature on the extractability of polysaccharides in sorghum

Ramesh, H. P. and Tharanathan, R. N. (1999) Water-extracted polysaccharides of selected cereals and influence of temperature on the extractability of polysaccharides in sorghum. Food Chemistry, 64. pp. 345-350. ISSN 0308-8146

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Citations: 20 in Google Scholar


Abstract

Non-cellulosic and non-starchy (I2-KI negative) glucose-rich polysaccharides from wheat, ragi, rice and sorghum were extracted with water at ambient temperature (25<sup>o</sup>C). Ethanolic fractional precipitation of the polysaccharides yielded a number of fractions containing varying proportions of hexoses (0.7±98%) and pentoses (1±56%). Polysaccharides from sorghum were also extracted at 4, 55<sup>o</sup>C and at boiling water temperature. Prior amylolysis of the sorghum flour followed by extraction at boiling water temperature was found to give a better yield of non-starch glucose-rich polysaccharides.

Item Type: Article
Uncontrolled Keywords: Cereals; Polysaccharides; Starch; Sorghum
Subjects: 600 Technology > 08 Food technology > 21 Cereals
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Jun 2005
Last Modified: 30 Apr 2012 09:24
URI: http://ir.cftri.com/id/eprint/13

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