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Structural characterisation of pentosans from hemicellulose B of wheat varieties with varying chapati-making quality

Revanappa, S. B. and Nandini, C. D. and Salimath, P. V. (2010) Structural characterisation of pentosans from hemicellulose B of wheat varieties with varying chapati-making quality. Food Chemistry, 119 (1). pp. 27-33.

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Abstract

Wheat varieties, such as DWR-162 and GW-322 (good chapati-making quality), and MACS-2496 and HD-2189 (poor chapati-making quality), were used to study the structural features of pentosans. Structural features of the purified pentosans from hemicellulose B were elucidated by a combination of methods, such as methylation analysis, 1H NMR, FT-IR, periodate oxidation, Smith degradation and optical rotation measurements. Pentosans from hemicellulose B were mainly arabinoxylan type polysaccharides with xylan backbone in β-(1 → 4) linkages. Mono, and di-substituted xylosyl residues were present in these polysaccharides. Variations in structural features of pentosans could be responsible for the differences in chapati-making qualities of wheat.

Item Type: Article
Uncontrolled Keywords: Wheat; Chapati; Hemicellulose B; Pentosans; Arabinoxylans; Methylation
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
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: 26 Sep 2010 09:57
Last Modified: 03 Oct 2018 09:14
URI: http://ir.cftri.com/id/eprint/9705

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