Revanappa, S. B. and Salimath, P. V. (2010) Structural characterization of hemicellulose A from wheat (Triticum aestivum) varieties differing in their chapati-making quality. Carbohydrate Polymers, 79. pp. 655-659.
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Abstract
Wheat varieties such as DWR-162, GW-322 (good chapati-making quality) and MACS-2496, HD-2189
(poor chapati-making quality) were used in the present study. Structural features of purified hemicellulose
A was elucidated by a combination of methods such as methylation, periodate oxidation and optical
rotation measurements. Hemicellulose A was mainly xylan type in nature along with small amounts of
arabinoxylan type of polysaccharides having xylan backbone in b-(1,4) linkages. Monosubstituted and
di-substituted xylosyl residues were present in these polysaccharides. Differences in the physico-chemical
properties of dough in terms of chapati making qualities could be due to variations in their structures
and also possible linkages with ferulic acid, uronic acid and other associated polysaccharides.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Wheat varieties Hemicellulose A Pentosans Arabinoxylans Chapati |
| Subjects: | 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 26 Bakery products > Indian flat bread |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 27 Jun 2017 10:57 |
| Last Modified: | 10 Oct 2018 11:11 |
| URI: | http://ir.cftri.res.in/id/eprint/12680 |
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