Structural characterisation of pentosans from hemicellulose B of wheat varieties with varying chapati-making quality
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/9705/
FC-04-10 |
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| Title |
Structural characterisation of pentosans from hemicellulose B of wheat varieties with varying chapati-making quality
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| Creator |
Revanappa, S. B.
Nandini, C. D. Salimath, P. V. |
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| Subject |
04 Wheat
28 Polysaccharide Chemistry |
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| Description |
Wheat varieties, such as DWR-162 and GW-322 (good chapati-making quality), and MACS-2496 and HD-2189 (poor chapati-making quality), were used to study the structural features of pentosans. Structural features of the purified pentosans from hemicellulose B were elucidated by a combination of methods, such as methylation analysis, 1H NMR, FT-IR, periodate oxidation, Smith degradation and optical rotation measurements. Pentosans from hemicellulose B were mainly arabinoxylan type polysaccharides with xylan backbone in β-(1 → 4) linkages. Mono, and di-substituted xylosyl residues were present in these polysaccharides. Variations in structural features of pentosans could be responsible for the differences in chapati-making qualities of wheat.
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| Date |
2010
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/9705/1/Food_Chemistry_119_2010_27-33.pdf
Revanappa, S. B. and Nandini, C. D. and Salimath, P. V. (2010) Structural characterisation of pentosans from hemicellulose B of wheat varieties with varying chapati-making quality. Food Chemistry, 119 (1). pp. 27-33. |
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