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Composition and properties of mucilaginous polysaccharide from native and fermented blackgram flour.

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Title Composition and properties of mucilaginous polysaccharide from native and fermented blackgram flour.
 
Creator Changala Reddy, G.
Susheelamma, N. S.
Tharanathan, R. N.
 
Subject 22 Legumes-Pulses
28 Polysaccharide Chemistry
 
Description A mucilaginous polysaccharide was isolated from black gram under different
processing conditions. The trichloroacetic acid (TCA) extracted
and acetone precipitated polysaccharides contained L-rhamnose, Larabinose,
o-xylose and o-galactose along with o-galacturonic acid
(12-13%). The polysaccharide preparations showed considerable changes
in galactose and rhamnose contents" during processing. The a-galactosidase
activity as well as the viscosity increased by 25-30% after
fermentation. Rheological constants such as yield stress and consistency
index showed considerable changes but flow behaviour index did not
show much change. The zero shear intrinsic viscosity or consistency index
appeared to be related to the galactose content of the polysaccharide.
 
Date 1990
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3585/1/Carbohydrate_Polymers%2C_Volume_12%2C_Issue_2%2C_1990%2C_Pages_189-202.pdf
Changala Reddy, G. and Susheelamma, N. S. and Tharanathan, R. N. (1990) Composition and properties of mucilaginous polysaccharide from native and fermented blackgram flour. Carbohydrate Polymers, 12 (2). pp. 189-202.