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Structural features of an arabinan from cowpea (Vigna sinensis)

Muralikrishna, G. and Tharanathan, R. N. (1986) Structural features of an arabinan from cowpea (Vigna sinensis). Food Chemistry, 22 (3). pp. 245-250.

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Food Chemistry, Volume 22, Issue 3, 1986, Pages 245-250.pdf - Published Version
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The purified arabinan, isolated by 10% trichloroacetic acid extraction of cowpea endosperm, consisted of 1,5-linked residues in the main chain, some of which were further involved in branching through O-2 and/or O-3.

Item Type: Article
Uncontrolled Keywords: arabinan, cowpea
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses > 01 Cow pea
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Mar 2016 10:43
Last Modified: 30 Mar 2016 10:43
URI: http://ir.cftri.res.in/id/eprint/10814

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