[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Structural features of arabinoxylans from sorghum having good roti-making quality

Nandini, Chilkunda D. and Salimath, P. V. (2001) Structural features of arabinoxylans from sorghum having good roti-making quality. Food Chemistry, 74. pp. 417-422. ISSN 0308-8146

[img] PDF
Food_Chemistry_74_(2001)_417-422.pdf
Restricted to Registered users only

Download (177kB)
Official URL: http://www.elsevier.com/locate/foodchem

Citations: 20 in Google Scholar


Abstract

Arabinoxylans (AX) from an Indian variety of sorghum (M354) having good roti(Indian flat bread)-making quality were isolated with barium hydroxide and 10% sodium hydroxide (Hemicellulose B). Arabinoxylans from both fractions were further purified by alcohol precipitation at acidic pH and glucoamylase digestion. Structural features of the purified arabinoxylans were studied by a combination of methylation analysis involving GC–MS, 13C NMR, oxidation studies and FT-IR spectroscopy. The results indicated a xylan backbone in b-1,4 linkage, which is occasionally branched at O-3 or at O-2 and O-3. The branches contained arabinosyl residues in furanose form, linked mainly by a-1,3. Fully branched arabinosyl residues were also present.

Item Type: Article
Uncontrolled Keywords: Sorghum; Arabinoxylans; Roti; Bread-making
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: 28 Dec 2011 09:24
URI: http://ir.cftri.com/id/eprint/17

Actions (login required)

View Item View Item