Structural Features of Arabinoxylans from Bajra (Pearl Millet)

Structures of arabinoxylans (AX) from bajra, from a variety known to have characteristic quality in the making of roti, an unleavened flat bread, were elucidated by a combination of methylation analysis, 13C NMR, FT-IR, etc. Arabinoxylans isolated from barium hydroxide-extracted polysaccharides and...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2002-10, Vol.50 (22), p.6485-6489
Hauptverfasser:	Nandini, Chilkunda D, Salimath, Paramahans V
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Sprache:	eng
Schlagworte:	analysis Biological and medical sciences branching Cenchrus americanus Cereal and baking product industries chemical structure chemistry Food industries Fundamental and applied biological sciences. Psychology Gas Chromatography-Mass Spectrometry Magnetic Resonance Spectroscopy Methylation nuclear magnetic resonance spectroscopy Pennisetum Pennisetum - chemistry pentosans Xylans Xylans - analysis Xylans - chemistry xylose
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container_title	Journal of agricultural and food chemistry
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creator	Nandini, Chilkunda D Salimath, Paramahans V
description	Structures of arabinoxylans (AX) from bajra, from a variety known to have characteristic quality in the making of roti, an unleavened flat bread, were elucidated by a combination of methylation analysis, 13C NMR, FT-IR, etc. Arabinoxylans isolated from barium hydroxide-extracted polysaccharides and hemicellulose B had a backbone of xylose residues with β-(1,4) linkages and were branched mainly through α-(1,3) linkages by arabinofuranosyl residues. Completely branched xylose residues were also present. The AX from bajra characteristically had large numbers of branches, and this may be one of the reasons for the crispiness of the rotis. Keywords: Arabinoxylans; bajra; pearl millet; roti
doi_str_mv	10.1021/jf020358+
format	Article
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Completely branched xylose residues were also present. The AX from bajra characteristically had large numbers of branches, and this may be one of the reasons for the crispiness of the rotis. Keywords: Arabinoxylans; bajra; pearl millet; roti</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf020358+</identifier><identifier>PMID: 12381137</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>analysis ; Biological and medical sciences ; branching ; Cenchrus americanus ; Cereal and baking product industries ; chemical structure ; chemistry ; Food industries ; Fundamental and applied biological sciences. 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Agric. Food Chem</addtitle><description>Structures of arabinoxylans (AX) from bajra, from a variety known to have characteristic quality in the making of roti, an unleavened flat bread, were elucidated by a combination of methylation analysis, 13C NMR, FT-IR, etc. Arabinoxylans isolated from barium hydroxide-extracted polysaccharides and hemicellulose B had a backbone of xylose residues with β-(1,4) linkages and were branched mainly through α-(1,3) linkages by arabinofuranosyl residues. Completely branched xylose residues were also present. The AX from bajra characteristically had large numbers of branches, and this may be one of the reasons for the crispiness of the rotis. Keywords: Arabinoxylans; bajra; pearl millet; roti</description><subject>analysis</subject><subject>Biological and medical sciences</subject><subject>branching</subject><subject>Cenchrus americanus</subject><subject>Cereal and baking product industries</subject><subject>chemical structure</subject><subject>chemistry</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gas Chromatography-Mass Spectrometry</subject><subject>Magnetic Resonance Spectroscopy</subject><subject>Methylation</subject><subject>nuclear magnetic resonance spectroscopy</subject><subject>Pennisetum</subject><subject>Pennisetum - chemistry</subject><subject>pentosans</subject><subject>Xylans</subject><subject>Xylans - analysis</subject><subject>Xylans - chemistry</subject><subject>xylose</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2002</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkE1Lw0AQhhdRbK0e_AOSg0pFovuZ3VyEWj-hYrG1By_LZLuB1LSpuwm0_96UVnvw4GkG5uHlnQehY4KvCKbkepJiiplQlzuoSQTFoSBE7aImro-hEhFpoAPvJxhjJSTeRw1CmSKEySa6GZSuMmXlIA8eLNSL9UGRBh0HSTYrFsscZj5IXTENbmHiIGj3Lbg8eMny3JYXh2gvhdzbo81sofeH-2H3Key9Pj53O70QuGRlSHFCBIsMpWMAkIzXVSASikScpkmcWkZ5FBssTAKQjEHImHFphYwEjZXCrIXO17lzV3xV1pd6mnlj87qdLSqvJSVSxir-F-QxFpHEq8T2GjSu8N7ZVM9dNgW31ATrlVX9Y7VGTzaZVTK14y24sVgDZxsAvIE8dTAzmd9ynAnGySooXHOZL-3i9w7uU0eSSaGH_YH-GPXu-OiN69Uzp2sejNeTonKz2vHfft8ukJZx</recordid><startdate>20021023</startdate><enddate>20021023</enddate><creator>Nandini, Chilkunda D</creator><creator>Salimath, Paramahans V</creator><general>American Chemical Society</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7S9</scope><scope>L.6</scope><scope>7X8</scope></search><sort><creationdate>20021023</creationdate><title>Structural Features of Arabinoxylans from Bajra (Pearl Millet)</title><author>Nandini, Chilkunda D ; Salimath, Paramahans V</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a473t-20b1536c22daaa734000a6581642fb9fe32469c05cbaabda579347e5765298803</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2002</creationdate><topic>analysis</topic><topic>Biological and medical sciences</topic><topic>branching</topic><topic>Cenchrus americanus</topic><topic>Cereal and baking product industries</topic><topic>chemical structure</topic><topic>chemistry</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gas Chromatography-Mass Spectrometry</topic><topic>Magnetic Resonance Spectroscopy</topic><topic>Methylation</topic><topic>nuclear magnetic resonance spectroscopy</topic><topic>Pennisetum</topic><topic>Pennisetum - chemistry</topic><topic>pentosans</topic><topic>Xylans</topic><topic>Xylans - analysis</topic><topic>Xylans - chemistry</topic><topic>xylose</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Nandini, Chilkunda D</creatorcontrib><creatorcontrib>Salimath, Paramahans V</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Nandini, Chilkunda D</au><au>Salimath, Paramahans V</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Structural Features of Arabinoxylans from Bajra (Pearl Millet)</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2002-10-23</date><risdate>2002</risdate><volume>50</volume><issue>22</issue><spage>6485</spage><epage>6489</epage><pages>6485-6489</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Structures of arabinoxylans (AX) from bajra, from a variety known to have characteristic quality in the making of roti, an unleavened flat bread, were elucidated by a combination of methylation analysis, 13C NMR, FT-IR, etc. Arabinoxylans isolated from barium hydroxide-extracted polysaccharides and hemicellulose B had a backbone of xylose residues with β-(1,4) linkages and were branched mainly through α-(1,3) linkages by arabinofuranosyl residues. Completely branched xylose residues were also present. The AX from bajra characteristically had large numbers of branches, and this may be one of the reasons for the crispiness of the rotis. Keywords: Arabinoxylans; bajra; pearl millet; roti</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>12381137</pmid><doi>10.1021/jf020358+</doi><tpages>5</tpages></addata></record>
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subjects	analysis Biological and medical sciences branching Cenchrus americanus Cereal and baking product industries chemical structure chemistry Food industries Fundamental and applied biological sciences. Psychology Gas Chromatography-Mass Spectrometry Magnetic Resonance Spectroscopy Methylation nuclear magnetic resonance spectroscopy Pennisetum Pennisetum - chemistry pentosans Xylans Xylans - analysis Xylans - chemistry xylose
title	Structural Features of Arabinoxylans from Bajra (Pearl Millet)
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