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Structure of a galactoarabinan-rich pectic polysaccharide of native and fermented blackgram (Phaseolus mungo).

Tharanathan, R. N. and Changala Reddy, G. and Muralikrishna, G. and Susheelamma, N. S. and Ramadas Bhat, U. (1994) Structure of a galactoarabinan-rich pectic polysaccharide of native and fermented blackgram (Phaseolus mungo). Carbohydrate Polymers, 23 (2). 121-127, 22 ref..

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Abstract

[During fermentation, the mucilaginous polysaccharides present in black gram (Phaseolus mungo) undergo compositional and rheological changes; chemistry and physical properties of a homogenous polysaccharide obtained from comparable fractions of native and fermented black gram were compared.] 2 homogeneous galactoarabinans containing approx. 15% D-galacturonic acid were isolated and characterized from native and fermented black gram [Phaseolus mungo]. Linkage analysis indicated highly branched structures consisting of a (1<right arrow>5)-linked L-arabinan backbone additionally being substituted with L-arabinofuranose, D-galactopyranose, D-galactopyranosyluronic acid and L-rhamnopyranose residues; a structure reminiscent of pectic polysaccharides. Analysis of carboxyl-reduced polysaccharides showed that the galacturonic acid residues are all essentially (1<right arrow>4)-linked. The fermented polysaccharide had a relatively higher degree of branching which was manifested in its overall higher viscosity and as a result better product making qualities. The uronic acid carboxyls were at least partly involved in maintaining the solution viscosity and functional property attributes, because the carboxyl-reduced polysaccharide was devoid of both these characteristics.

Item Type: Article
Uncontrolled Keywords: CARBOHYDRATES-; LEGUMES-; POLYSACCHARIDES-; VEGETABLES-SPECIFIC; BLACK-GRAM
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses
Depositing User: Users 197 not found.
Date Deposited: 21 Dec 2011 11:33
Last Modified: 21 Dec 2011 11:33
URI: http://ir.cftri.com/id/eprint/6527

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