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Structural features of an Arbinan from cowpea (Vigna sinensis).

Muralikrishna, G. and Tharanathan, R. N. (1986) Structural features of an Arbinan from cowpea (Vigna sinensis). Food Chemistry, 22. pp. 245-250.

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The purified arabinan, isolated by 10% trichloroacetic acid extraction of cowpea endosperm, consisted of 1,5-1inked L-arabinofuranosvl residues in the main chain, some of which were further invoh'ed in branching through 0-2 and/or 0-3.

Item Type: Article
Uncontrolled Keywords: cowpea, polysaccharide, arabinan
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: 09 Jun 2011 09:50
Last Modified: 28 Dec 2011 09:50
URI: http://ir.cftri.com/id/eprint/5525

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