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Isolation and characterization of arabinogalactan from black gram (Phaseolus mungo).

Susheelamma, N. S. and Rao, M. V. L. (1978) Isolation and characterization of arabinogalactan from black gram (Phaseolus mungo). Journal of Agricultural and Food Chemistry, 26 (6). 1434-1437, 33 ref..

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Abstract

An arabinogalactan type of polysaccharide was isolated from black gram by extracting the meal with aqueous 10% (w/v) trichloroacetic acid and precipitation with acetone. Reprecipitation and dialysis gave an ultracentrifugally homogeneous preparation with high mol. wt. (approx. 144 000) as determined by gel filtration through Bio-Gel P-200. Aqueous dispersions possessed high viscosity around pH 5-7 which decreased with increase in temp.

Item Type: Article
Uncontrolled Keywords: POLYSACCHARIDES-; black gram, arabinogalactan isolation from; LEGUMES-
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 28 Polysaccharide Chemistry
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Mar 2018 10:59
Last Modified: 26 Mar 2018 10:59
URI: http://ir.cftri.com/id/eprint/6995

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