ICAR Research Data Repository for Knowledge Management
Water-extracted polysaccharides of selected cereals and influence of temperature on the extractability of polysaccharides in sorghum
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/13/
http://www.elsevier.com/locate/foodchem FC-64-345-350-1999 |
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| Title |
Water-extracted polysaccharides of selected cereals and influence of temperature on the extractability of polysaccharides in sorghum
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| Creator |
Ramesh, H. P.
Tharanathan, R. N. |
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| Subject |
21 Cereals
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| Description |
Non-cellulosic and non-starchy (I2-KI negative) glucose-rich polysaccharides from wheat, ragi, rice and sorghum were extracted with water at ambient temperature (25oC). Ethanolic fractional precipitation of the polysaccharides yielded a number of fractions containing varying proportions of hexoses (0.7±98%) and pentoses (1±56%). Polysaccharides from sorghum were also extracted at 4, 55oC and at boiling water temperature. Prior amylolysis of the sorghum flour followed by extraction at boiling water temperature was found to give a better yield of non-starch glucose-rich polysaccharides. |
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| Date |
1999
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| Type |
Article
NonPeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/13/1/Food_Chemistry_64_%281999%29_345-350_UL.pdf
Ramesh, H. P. and Tharanathan, R. N. (1999) Water-extracted polysaccharides of selected cereals and influence of temperature on the extractability of polysaccharides in sorghum. Food Chemistry, 64. pp. 345-350. ISSN 0308-8146 |
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