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Structural analysis of arabinoxylans isolated from native and malted finger millet (Eleusine coracana, ragi).

Subba Rao, M. V. S. S. T. and Muralikrishna, G. (2004) Structural analysis of arabinoxylans isolated from native and malted finger millet (Eleusine coracana, ragi). Carbohydrate Research, 339 (14). pp. 2457-63. ISSN 0008-6215

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Abstract

Structural elucidation of purified arabinoxylans isolated from finger millet and its malt by methylation, GLC-MS, periodate oxidation, Smith degradation, NMR, IR, optical rotation, and oligosaccharide analysis indicated that the backbone was a 1,4-beta-D-xylan, with the majority of the residues substituted at C-3. The major oligosaccharide generated by endo xylanase treatment was homogeneous with a molecular weight of 1865 Da corresponding to 14 pentose residues as determined by MALDI-TOF-MS and gel filtration on Biogel P-2. The structural analysis of this oligosaccharide showed that it contained 8 xylose and 6 arabinose residues, substituted at C-3 (monosubstituted) and at both C-2 and C-3 (disubstituted).

Item Type: Article
Uncontrolled Keywords: Arabinoxylans; Finger millet; Malt
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 28 Polysaccharide Chemistry
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Nov 2008 09:16
Last Modified: 06 Jul 2015 07:17
URI: http://ir.cftri.com/id/eprint/2023

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