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Composition and properties of mucilaginous polysaccharide from native and fermented blackgram flour.

Changala Reddy, G. and Susheelamma, N. S. and Tharanathan, R. N. (1990) Composition and properties of mucilaginous polysaccharide from native and fermented blackgram flour. Carbohydrate Polymers, 12 (2). pp. 189-202.

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Abstract

A mucilaginous polysaccharide was isolated from black gram under different processing conditions. The trichloroacetic acid (TCA) extracted and acetone precipitated polysaccharides contained L-rhamnose, Larabinose, o-xylose and o-galactose along with o-galacturonic acid (12-13%). The polysaccharide preparations showed considerable changes in galactose and rhamnose contents" during processing. The a-galactosidase activity as well as the viscosity increased by 25-30% after fermentation. Rheological constants such as yield stress and consistency index showed considerable changes but flow behaviour index did not show much change. The zero shear intrinsic viscosity or consistency index appeared to be related to the galactose content of the polysaccharide.

Item Type: Article
Uncontrolled Keywords: Phaseolus mungo, breakfast food
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses
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: 02 Jun 2011 11:14
Last Modified: 28 Dec 2011 09:44
URI: http://ir.cftri.com/id/eprint/3585

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