Structural features of acidic xylans isolated from red gram Cajanus Cajan husk.

Red gram (Cu@zus ca@n) is a legume commonly consumed in tropical
countries, usually after dehusking as &al. Industries have developed in these
countries for dehusking red gram seeds and other legumes. Different varieties of
red gram that are grown, have differences in dehusking quality that cause problems
for these industries’. It is well established that such differences in milling characteristics
are due to differences in adherence of husk to cotyledon, and non-starchy
polysaccharides are implicated in this process l - 3. This prompted a systematic study
of the chemical nature and physical properties of non-starchy polysaccharides of
red gram isolated from different parts of the seeds, in varieties that have differences
in dehusking characteristics. The present paper deals with structures of glucuronoxylans
isolated from a difficult-milling variety of red gram.