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Structural features of arabinoxylans from Sonalika variety of wheat: comparison between whole wheat flour and wheat bran

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Arabinoxylans (AX) were extracted from Sonalika variety of wheat (whole wheat flour and wheat bran) with barium hydroxide and sodium hydroxide and purified by a combination of alcohol precipitation and glucoamylase digestion. Structural features of purified AX were elucidated by methylation analysis, 13C NMR, FT‐IR, periodate oxidation and optical rotation measurements. The AX showed a backbone of xylose residues with β(1–4) linkages and were branched mainly through O‐3 of xylose residues. Completely branched xylosyl residues were also present. Copyright © 2003 Society of Chemical Industry
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Keywords: arabinoxylans; chapati/roti; wheat; wheat bran

Document Type: Research Article

Affiliations: Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore 570 013, India

Publication date: October 1, 2003

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