Isolation and characterization of arabinogalactan from black gram (Phaseolus mungo).
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/6995/
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| Title |
Isolation and characterization of arabinogalactan from black gram (Phaseolus mungo).
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| Creator |
Susheelamma, N. S.
Rao, M. V. L. |
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| Subject |
28 Polysaccharide Chemistry
22 Legumes-Pulses |
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| Description |
An arabinogalactan type of polysaccharide was isolated from black gram by extracting the meal with aqueous 10% (w/v) trichloroacetic acid and precipitation with acetone. Reprecipitation and dialysis gave an ultracentrifugally homogeneous preparation with high mol. wt. (approx. 144 000) as determined by gel filtration through Bio-Gel P-200. Aqueous dispersions possessed high viscosity around pH 5-7 which decreased with increase in temp.
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| Date |
1978
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/6995/1/J.%20Agric.%20Food%20Chem.%2C%20Vol.%2026%2C%20No.%206%2C%201978.pdf
Susheelamma, N. S. and Rao, M. V. L. (1978) Isolation and characterization of arabinogalactan from black gram (Phaseolus mungo). Journal of Agricultural and Food Chemistry, 26 (6). 1434-1437, 33 ref.. |
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