Structural analysis of arabinoxylans isolated from native and malted finger millet (Eleusine coracana, ragi)

Carbohydrate Research
M V S S T Subba Rao, G Muralikrishna

Abstract

Structural elucidation of purified arabinoxylans isolated from finger millet and its malt by methylation, GLC-MS, periodate oxidation, Smith degradation, NMR, IR, optical rotation, and oligosaccharide analysis indicated that the backbone was a 1,4-beta-D-xylan, with the majority of the residues substituted at C-3. The major oligosaccharide generated by endo xylanase treatment was homogeneous with a molecular weight of 1865 Da corresponding to 14 pentose residues as determined by MALDI-TOF-MS and gel filtration on Biogel P-2. The structural analysis of this oligosaccharide showed that it contained 8 xylose and 6 arabinose residues, substituted at C-3 (monosubstituted) and at both C-2 and C-3 (disubstituted).

Citations

Apr 26, 2012·Journal of Agricultural and Food Chemistry·Wei LiuKecheng Li
Jul 27, 2007·Critical Reviews in Food Science and Nutrition·G Muralikrishna, M V S S T Subba Rao
May 31, 2014·Journal of Food Science and Technology·Palanisamy Bruntha DeviVenkatesan Brindha Priyadarisini
Nov 28, 2013·Carbohydrate Polymers·M R Savitha Prashanth, G Muralikrishna
Nov 17, 2019·International Journal of Biological Macromolecules·Noura AddounGuillaume Pierre
Oct 20, 2007·Journal of Agricultural and Food Chemistry·G Madhavi LathaG Muralikrishna
Feb 1, 2007·Journal of Agricultural and Food Chemistry·G Madhavi Latha, G Muralikrishna

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