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