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Structural features of arabinoxylans from Sonalika variety of wheat: comparison between whole wheat flour and wheat bran

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Relation http://ir.cftri.com/1763/
JSFA-09-03
 
Title Structural features of arabinoxylans from Sonalika variety of wheat: comparison between whole wheat flour and wheat bran
 
Creator Nandini, C. D.
Salimath, P. V.
 
Subject 04 Wheat
15 Physical Biochemistry
 
Description Arabinoxylans (AX) were extracted from Sonalika variety of wheat (whole wheat flour and wheat
bran) with barium hydroxide and sodium hydroxide and purified by a combination of alcohol precipitation
and glucoamylase digestion. Structural features of purified AX were elucidated by methylation analysis,
13C NMR, FT-IR, periodate oxidation and optical rotation measurements. The AX showed a backbone of
xylose residues with β(1–4) linkages and were branched mainly throughO-3 of xylose residues. Completely
branched xylosyl residues were also present.
 
Date 2003
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/1763/1/J_Sci_Food_Agric_83_1297-1302_%282003%29.pdf
Nandini, C. D. and Salimath, P. V. (2003) Structural features of arabinoxylans from Sonalika variety of wheat: comparison between whole wheat flour and wheat bran. Journal of the Science of Food and Agriculture, 83. pp. 1297-1302.