| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5167907 | Phytochemistry | 2006 | 9 Pages |
Abstract
Malting of rice and ragi is shown to bring about dynamic changes in water soluble feruloyl arabinoxylans (feraxans). Feraxans exhibited strong antioxidant activity, several folds higher than the expected activity due to their bound ferulic acid content and this is related to their molecular characteristics.
Keywords
EC1AACTPTZkDaarabinoxylanNSPSDFDEAEFRAPGlcIC50BHABHT1,1-Diphenyl-2-picryl-hydrazyl50% inhibition concentrationBSAw/vbovine serum albuminAntioxidantdiethyl amino ethylUltra violetNativeCerealsinfra redFerulic acidAntiradical activitysoluble dietary fibredietary fibreMaltRagiweight/volumenon-starch polysaccharidesNon-starch polysaccharideferric reducing antioxidant powerAmmonium carbonatehigh performance liquid chromatographyGas liquid chromatographyHPLCKilo Dalton
Related Topics
Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
R. Shyama Prasad Rao, G. Muralikrishna,