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Structural features of acidic xylans isolated from red gram Cajanus Cajan husk.

Ramachandra Swamy, N. and Salimath, P. V. (1990) Structural features of acidic xylans isolated from red gram Cajanus Cajan husk. Carbohydrate Research, 197. pp. 327-337.

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Abstract

Red gram (Cu@zus ca@n) is a legume commonly consumed in tropical countries, usually after dehusking as &al. Industries have developed in these countries for dehusking red gram seeds and other legumes. Different varieties of red gram that are grown, have differences in dehusking quality that cause problems for these industries’. It is well established that such differences in milling characteristics are due to differences in adherence of husk to cotyledon, and non-starchy polysaccharides are implicated in this process l - 3. This prompted a systematic study of the chemical nature and physical properties of non-starchy polysaccharides of red gram isolated from different parts of the seeds, in varieties that have differences in dehusking characteristics. The present paper deals with structures of glucuronoxylans isolated from a difficult-milling variety of red gram.

Item Type: Article
Uncontrolled Keywords: Red gram, legume, glucuronoxylans
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: 08 Jun 2011 10:35
Last Modified: 28 Dec 2011 09:50
URI: http://ir.cftri.com/id/eprint/5522

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