Structural characterisation of pentosans from hemicellulose B of wheat varieties with varying chapati-making quality

Food Chemistry

Volumn 119, Issue 1, 2010, Pages 27-33

  Revanappa, S B ^a   Nandini, C D ^a   Salimath, P V ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Arabinoxylans; Chapati; Hemicellulose B; Methylation; Pentosans; Wheat

Indexed keywords

ARABINOSE; ARABINOXYLAN; FERULIC ACID; GALACTOSE; GLUCOSE; HEMICELLULOSE; MANNOSE; PERIODATE; POLYSACCHARIDE; SUGAR; THREITOL; URONIC ACID; XYLAN; XYLOSE;

ARTICLE; CHAPATI; CHEMICAL STRUCTURE; DEGRADATION; FLOUR; FOOD; FOOD ANALYSIS; FOOD QUALITY; FOURIER TRANSFORMATION; GAS CHROMATOGRAPHY; INDIA; INFRARED SPECTROSCOPY; METHYLATION; NONHUMAN; OXIDATION; PROTON NUCLEAR MAGNETIC RESONANCE; WHEAT;

TRITICUM AESTIVUM;

EID: 70349791979     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.04.064     Document Type: Article

References (34)

1. Abdel-Akher M., Hamilton J.K., Montogomery R., and Smith F. A new procedure for the determination of the fine structure of polysaccharides. Journal of Chemical American Society 74 (1952) 4970-4971
2. Andrewartha K.A., Phillips D.R., and Stone B.A. Solution properties of wheat flour arabinoxylans and enzymically modified arabinoxylans. Carbohydrate Research 77 (1979) 191-204
3. Avigad G. Rapid sensitive determination of periodate. Carbohydrate Research 11 (1969) 119-123
4. Cleemput G., Roels S.P., Vanoort M., Grobet P.J., and Delcour J.A. Heterogeneity in the structure of water-soluble arabinoxylans in European wheat flours of variable bread making quality. Cereal Chemistry 70 (1993) 324-329
5. Courtin C.M., and Delcour J.A. Arabinoxylans and endoxylanases in wheat flour bread making. Journal of Cereal Science 35 (2002) 225-243
6. Dervilly G., Rimstein L., Saulnier L., Andersson R., and Aman P. Water extractable arabinoxylan from pearled flours of wheat, barley, rye and triticale. Evidence for the presence of ferulic acid dimmers and their involvement in gel formation. Journal of Cereal Science 34 (2001) 207-214
7. Dische Z. A new specific colour reaction of hexuronic acids. Journal of Biological Chemistry 167 (1947) 189-198
8. Dubois M., Gilles K.A., Hamilton J.K., Rebers P.A., and Smith F. Colorimetric method for determination of sugars and related substances. Analytical Chemistry 28 (1956) 350-356
9. DuPont M.S., and Selvendran R.R. Hemicellulosic polymers from the cell wall of beeswing wheat bran: part I, polymers solubilised by alkali at 2°. Carbohydrate Research 163 (1987) 99-113
10. Fang J.M., Sun R.C., Salisbury D., Fowler P., and Tomkinson J. Comparative study of hemicelluloses from wheat straw by alkali and hydrogen peroxide extractions. Polymer Degradation and Stability 66 (1999) 423-433
11. Fincher G.B., and Stone B.A. Cell wall and their components in cereal grain technology. In: Pomeranz Y. (Ed). Advances in cereal science and technology (1986), American Association of Cereal Chemists, St.Paul. MN 207-295
12. 1H NMR spectroscopy of enzymatically-derived oligosaccharides from alkali-extractable wheat-flour arabinoxylan. Carbohydrate Research 233 (1992) 45-64
13. Hakomori S.J. A rapid permethylation of glycolipid and polysaccharide catalyzed by methylsulfinyl carbanion in dimethy sulfoxide. Journal of Biochemistry 55 (1964) 205-208
14. Hoffmann R.A., Kamerling J.P., and Vliegenthart J.F.G. Structural feature of water-soluble arabinoxylans from the endosperm of wheat. Carbohydrate Research 226 (1992) 303-311
15. Izydorczyk M.S., and Biliaderis C.G. Cereal arabinoxylans: advances in structure and physico-chemical properties. Carbohydrate Polymers 28 (1995) 33-48
16. Kacurakova M., Ebringerova A., Hirsch J., and Hromadkova Z. Infrared study of arabinoxylans. Journal of Science of Food and Agriculture 66 (1994) 423-427
17. Lu Z.X., Walker K.Z., Muir J.G., Mascara T., and Kerin O.D. Arabinoxylans fiber, a by product of wheat flour processing, reduces postprandial glucose response in normoglycemic subjects. American Journal of Clinical Nutrition 71 (2000) 1123-1126
18. Nandini C.D., and Salimath P.V. Carbohydrate composition of wheat, wheat bran, sorghum and bajra with good chapati/roti (Indian flat bread) making quality. Food Chemistry 73 (2001) 197-203
19. Nandini C.D., and Salimath P.V. Structural features of arabinoxylans from sorghum having good roti-making quality. Food Chemistry 74 (2002) 417-420
20. Nandini C.D., and Salimath P.V. Structural features of arabinoxylans from sonalika variety of wheat: comparison between whole-wheat flour and wheat bran. Journal of the Science of Food and Agriculture 83 (2003) 1297-1302
21. Neukom H., and Markwalder H.U. Oxidative gelation of wheat flour pentosans: a new way of cross-linking of polymers. Cereals Foods World 23 (1978) 374-376
22. O'Neill M.A., and Selvendran R.R. Hemicellulosic complexes from the cell walls of runner bean (Phaseolus coccineus). Biochemical Journal 227 (1985) 475-481
23. Oraphin C., Pawadee M., and Krisda S. Structural features of hemicelluloses from vetiver grass. Carbohydrate Polymers 57 (2004) 191-196
24. Revanappa S.B., Bhagwat S.G., and Salimath P.V. Studies on pentosans in Indian wheat varieties in relation to chapati making quality. Food Chemistry 104 (2007) 896-902
25. Robert P., Marquis M., Barron C., Guillon F., and Saulnier L. FT-IR investigation of cell wall polysaccharides from cereal grains, arabinoxylans infrared assignment. Journal of Agricultural and Food Chemistry 53 (2005) 7014-7018
26. Saulnier L., Sado P.E., Branlard G., Charmet G., and Guillon F. Wheat arabinoxylans: exploiting variation in amount and composition to develop enhanced varieties. Journal of Cereal Science 46 (2007) 261-281
27. Sawardekar J.S., Slonekar L.H., and Jeanes A. Quantitative determination of monosaccharides as their alditol acetates by gas liquid chromatography. Analytical Chemistry. 37 (1967) 1602-1604
28. Schooneveld M.E.F., Beldman G., and Voragen A.G.J. Structural features of (glucurono) arabinoxylans extracted from wheat bran by barium hydroxide. Journal of Cereal Science 29 (1999) 63-75
29. Shyamprasad Rao R., and Muralikrishna G. Structural characteristics of water-soluble feruloyl arabinoxylans from rice and ragi variations upon malting. Food Chemistry 104 (2007) 1160-1170
30. Srivastava A.K., Meyer D., Haridas Rao P., and Seibel W. Scanning electron microscopic study of dough and chapati from gluten reconstituted good and poor quality flour. Journal of Cereal Science 35 (2002) 119-128
31. Subba Rao M.V.S.S.T., and Muralikrishna G. Hemicelluloses of Ragi (Finger Millet, Eleusine coracana, Indaf-15): Isolation and purification of an alkali-extractable arabinoxylan from native and malted hemicellulose B. Journal of Agricultural and Food Chemistry 54 (2006) 2342-2349
32. Verbruggen M.A., Beldman G., and Voragen A.G.J. The selective extraction of glucuronoarabinoxylans from sorghum endosperm cell walls using barium and potassium hydroxide solutions. Journal of Cereal Science 21 (1995) 271-282
33. Woolard G.R., Rathbone E.B., and Novellie L. Studies on a glucoronoarabinoxylans from the husk of sorghum grain. Carbohydrate Research 51 (1976) 239-247
34. Yui T., Imada K., Shibuya N., and Ogawa K. Conformation of an arabinoxylan isolated from the rice endosperm cell wall by X-ray diffraction and a conformational analysis. Bioscience, Biotechnology and Biochemistry 59 (1995) 965-968