ICAR Research Data Repository for Knowledge Management
Structural features of arabinoxylans from sorghum having good roti-making quality
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/17/
http://www.elsevier.com/locate/foodchem FC-74-417-422-2001 |
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| Title |
Structural features of arabinoxylans from sorghum having good roti-making quality |
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| Creator |
Nandini, Chilkunda D.
Salimath, P. V. |
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| Subject |
21 Cereals
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| Description |
Arabinoxylans (AX) from an Indian variety of sorghum (M354) having good roti(Indian flat bread)-making quality were isolated with barium hydroxide and 10% sodium hydroxide (Hemicellulose B). Arabinoxylans from both fractions were further purified by alcohol precipitation at acidic pH and glucoamylase digestion. Structural features of the purified arabinoxylans were studied by a combination of methylation analysis involving GC–MS, 13C NMR, oxidation studies and FT-IR spectroscopy. The results indicated a xylan backbone in b-1,4 linkage, which is occasionally branched at O-3 or at O-2 and O-3. The branches contained arabinosyl residues in furanose form, linked mainly by a-1,3. Fully branched arabinosyl residues were also present.
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| Date |
2001
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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/17/1/Food_Chemistry_74_%282001%29_417-422.pdf
Nandini, Chilkunda D. and Salimath, P. V. (2001) Structural features of arabinoxylans from sorghum having good roti-making quality. Food Chemistry, 74. pp. 417-422. ISSN 0308-8146 |
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