Journal
FOOD CHEMISTRY
Volume 119, Issue 1, Pages 27-33Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2009.04.064
Keywords
Wheat; Chapati; Hemicellulose B; Pentosans; Arabinoxylans; Methylation
Funding
- Department of Atomic Energy Mumbai [2002/37/42/BRNS]
- Council of Scientific and Industrial Research, New Delhi, India
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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, H-1 NMR, FT-IR, periodate oxidation. Smith degradation and optical rotation measurements. Pentosans from hemicellulose B were mainly arabinoxylan type polysaccharides with xylan backbone in beta-(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. (C) 2009 Published by Elsevier Ltd.
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