Structural features of arabinoxylans from sorghum having good roti-making quality

Nandini, Chilkunda D. and Salimath, P. V. (2001) Structural features of arabinoxylans from sorghum having good roti-making quality. Food Chemistry, 74. pp. 417-422. ISSN 0308-8146

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Abstract

Arabinoxylans (AX) from an Indian variety of sorghum (M354) having good roti(Indian flat bread)-making quality were isolated with barium hydroxide and 10% sodium hydroxide (Hemicellulose B). Arabinoxylans from both fractions were further purified by alcohol precipitation at acidic pH and glucoamylase digestion. Structural features of the purified arabinoxylans were studied by a combination of methylation analysis involving GC–MS, 13C NMR, oxidation studies and FT-IR spectroscopy. The results indicated a xylan backbone in b-1,4 linkage, which is occasionally branched at O-3 or at O-2 and O-3. The branches contained arabinosyl residues in furanose form, linked mainly by a-1,3. Fully branched arabinosyl residues were also present.

Item Type:	Article
Uncontrolled Keywords:	Sorghum; Arabinoxylans; Roti; Bread-making
Subjects:	600 Technology > 08 Food technology > 21 Cereals
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	07 Jun 2005
Last Modified:	28 Dec 2011 09:24
URI:	http://ir.cftri.res.in/id/eprint/17

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