Changala Reddy, G. and Susheelamma, N. S. and Tharanathan, R. N. (1990) Composition and properties of mucilaginous polysaccharide from native and fermented blackgram flour. Carbohydrate Polymers, 12 (2). pp. 189-202.
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Abstract
A mucilaginous polysaccharide was isolated from black gram under different
processing conditions. The trichloroacetic acid (TCA) extracted
and acetone precipitated polysaccharides contained L-rhamnose, Larabinose,
o-xylose and o-galactose along with o-galacturonic acid
(12-13%). The polysaccharide preparations showed considerable changes
in galactose and rhamnose contents" during processing. The a-galactosidase
activity as well as the viscosity increased by 25-30% after
fermentation. Rheological constants such as yield stress and consistency
index showed considerable changes but flow behaviour index did not
show much change. The zero shear intrinsic viscosity or consistency index
appeared to be related to the galactose content of the polysaccharide.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Phaseolus mungo, breakfast food |
| 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: | 02 Jun 2011 11:14 |
| Last Modified: | 28 Dec 2011 09:44 |
| URI: | http://ir.cftri.res.in/id/eprint/3585 |
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