Characterization of pectic polysaccharides from pulse husks.

Muralikrishna, G. and Tharanathan, R. N. (1994) Characterization of pectic polysaccharides from pulse husks. Food Chemistry, 50 (1). 87-89, 14 ref..

PDF Food_Chemistry,_Volume_50,_Issue_1,_1994,_Pages_87-89.pdf Restricted to Registered users only Download (224kB)

Abstract

Pectic polysaccharides were isolated from the husks of field bean (Dolichos lablab), cowpea (Vigna sinensis) and pea (Pisum sativum), using HCl (pH 2.0) and 0.5% EDTA as extractants at 70C, in yields varying from 1.43 to 5.37%. Pectic polysaccharides obtained by 0.5% EDTA extraction were more viscous and gave a higher yield than acid-extracted ones. Acetyl and methoxyl groups had no effect on viscosities of the polysaccharides. Compositional analysis indicated the presence of mainly arabinose, rhamnose and xylose in addition to high amounts of uronic acid.

Item Type:	Article
Uncontrolled Keywords:	CARBOHYDRATES-; HUSKING-; LEGUMES-; PECTIC-SUBSTANCES; VEGETABLES-SPECIFIC; HUSKS-
Subjects:	600 Technology > 08 Food technology > 22 Legumes-Pulses 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 28 Polysaccharide Chemistry
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Jun 2011 10:40
Last Modified:	28 Dec 2011 09:44
URI:	http://ir.cftri.res.in/id/eprint/3377

Actions (login required)

View Item