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

Nandini CD | Zendy; Salimath PV | Zendy

Premium

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

Author(s) -

Nandini CD,

Salimath PV

Publication year - 2003

Publication title -

journal of the science of food and agriculture

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.782

H-Index - 142

eISSN - 1097-0010

pISSN - 0022-5142

DOI - 10.1002/jsfa.1537

Subject(s) - bran , xylose , chemistry , food science , sodium hydroxide , wheat flour , polysaccharide , fermentation , biochemistry , organic chemistry , raw material

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, 13 C 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 through O‐3 of xylose residues. Completely branched xylosyl residues were also present. Copyright © 2003 Society of Chemical Industry

This content is not available in your region!

Continue researching here.

Having issues? You can contact us here

Accelerating Research