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“Isolation of xylo-oligosaccharides from maize bran and determination of their antioxidant activity

Jhansi Rani, Jasti (2010) “Isolation of xylo-oligosaccharides from maize bran and determination of their antioxidant activity. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Phenolic compounds have strong in vitro and in vivo antioxidant activities associated with their ability to scavenge free radicals, break radical chain reaction and chelate metals. They may inhibit oxidative damage mutagenesis, carcinogenesis and there by reduce the risk of chronic degenerative diseases associated with free radicals. Cereal grains are rich in phenolic compounds, which are in both free, and bound forms and concentrated in the bran portion of cereal kernels. Among cereal phenolic compounds free ferulic acid has been the most extensively investigated (Jing Wang et al., 2007). Even though many studies have been conducted pertaining to antioxidant activity of free ferulic acid and bound ferulic acid the same is not true with feruloyl oligosaccharides and feruloyl polysaccharides (Shyama Prasad Rao and Murali Krishna, 2006). Thus the present study is envisaged with the objectives to determine the effect of pH, temperature and incubation time on the activity of xylanase with maize bran as substrate. To isolate feruloyl oligosaccharides from maize bran and to determine the sugar composition of maize bran and feruloyl oligosaccharides. Purification of feruloyl oligosaccharides using BioGel P-2 column Antioxidant activity of crude as well as purified feruloyl oligosaccharides
Uncontrolled Keywords: Feruloyl Arabinoxylans; Arabinoxylans; Antioxidant activity; Cereal grains; maize bran
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses > 02 Maize
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Jun 2010 09:57
Last Modified: 28 Dec 2011 10:14
URI: http://ir.cftri.com/id/eprint/9421

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