Carbohydrates in grain legume seeds : improving nutritional by Cliff L Hedley

By Cliff L Hedley

The compounds making up the dry weight of seeds play a huge position in picking the dietary caliber and eventually the makes use of and monetary price of the seed. The carbohydrate fraction could be divided into starch, fiber and soluble carbohydrates.The results of an immense collaborative application throughout Europe, this publication covers the chemistry, dietary price, body structure, processing and breeding/biotechnology of carbohydrates in grain legume seeds. there's presently no e-book to be had which covers the ideas for bettering carbohydrates in grain legumes (peas, beans etc.) which takes under consideration either dietary and agricultural standards. This publication fills that gap

* vast part masking the topical topic of genetic manipulation techniques
* info in the e-book comes in handy on a global large scale

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2. 3 Other carbohydrate components Lignin The term lignin is used now to refer not to a single chemical compound, but rather to a group of structurally related amorphous, high molecular weight, aromatic polymer compounds. They typically consist of monomeric units of oxygen derivatives of phenylpropane with different degrees of methoxylation of the aromatic nucleus. Lignin substances have a complex three-dimensional structure and are insoluble both in water and in organic solvents. Lignin is one of the chief constituents of plant cell walls and DF, performing the role of a cementing substance with regard to the other biopolymers of the cell walls.

The interior of the helix contains only hydrogen atoms and is lipophilic, while the hydroxyl groups are positioned on the exterior of the coil. Most starches contain about 25% amylose (BeMiller and Whistler, 1996). The AMYLOSE Fig. 7. Fagopyritol B series. Fig. 8. Linear chain structure of amylose. vp A3867: AMA: Hedley: First Proof:30-Oct-00 2 30 October 2000 14:56:59 Color profile: Disabled Composite Default screen 24 P. Kadlec et al. amylose found in pea starch shows a wide distribution of molecular weight, with an average value of approximately 500,000 daltons.

2. There is no one method that will analyse all of the soluble carbohydrates normally found in legume seeds. 3. HPLC columns are expensive and have a relatively short life time. 4. HPLC column properties slowly change with time. 5. HPLC equipment is expensive, especially for the gradient elution system. 6. An analytical run can sometimes take 1 h to complete, although shorter run times are possible. COMPARISON BETWEEN GC AND HPLC Bach Knudsen and Li (1991) determined mean values (percentage of dry weight) for the RFO in protein-rich feedstuffs using both HPLC and GC methods.

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