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Structural variations of arabinoxylans extracted from different wheat (Triticum aestivum) cultivars in relation to chapati-quality

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Relation http://ir.cftri.com/12145/
http://dx.doi.org/10.1016/j.foodhyd.2014.08.002
 
Title Structural variations of arabinoxylans extracted from different wheat
(Triticum aestivum) cultivars in relation to chapati-quality
 
Creator Revanappa, S. B.
Nandini, C. D.
Salimath, P. V.
 
Subject 28 Polysaccharide Chemistry
Indian flat bread
 
Description Wheat varieties, such as DWR-162, GW-322 (good chapati making quality) and MACS-2496, HD-2189
(poor chapati making quality) were used to study the structural features of arabinoxylans. Structural
features of the purified arabinoxylans were elucidated by a combination of methods such as methylation
analysis, 13C-NMR, FT-IR, periodate oxidation, Smith degradation and optical rotation measurements. The
results indicated a xylan backbone in b-(1e4) linkage, which is substituted at O-3 or at O-2 and O-3.
Completely branched xylosyl residues were also observed in these wheat arabinoxylans. The wheat
varieties known for good chapati making quality (DWR-162 and GW-322) revealed arabinoxylans with
higher degree of branching pattern compared to those of poor wheat varieties such as MACS-2496 and
HD-2189. Variations in the structural characteristics of arabinoxylans such as degree of branching pattern
coupled with ferulic acid contents are of interest in wheat varieties differing in chapati making quality.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12145/1/Food%20Hydrocolloids%20Volume%2043%2C%20January%202015%2C%20Pages%20736%E2%80%93742.pdf
Revanappa, S. B. and Nandini, C. D. and Salimath, P. V. (2015) Structural variations of arabinoxylans extracted from different wheat (Triticum aestivum) cultivars in relation to chapati-quality. Food Hydrocolloids, 43. pp. 736-742.