STUDIES ON ISOLATION AND CHARACTERIZATION OF STARCH FROM PEARL-MILLET (PENNISETUM-AMERICANUM (L) LEEKE) GRAINS

被引：14
|
作者：
WANKHEDE, DB
RATHI, SS
GUNJAL, BB
PATIL, HB
WALDE, SG
RODGE, AB
SAWATE, AR
机构：
[1] Department of Biochemistry and Applied Nutrition, Carbohydrate Research Laboratory, Marathwada Agricultural University, Parbhani
来源：
CARBOHYDRATE POLYMERS | 1990年 / 13卷 / 01期
关键词：
D O I：
10.1016/0144-8617(90)90048-W
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The isolation, characterization and amylolytic digestion of pearl millet starch has been studied. The yield of the starch was approximately 60·2%, on a whole grain basis. The starch exhibited two-stage swelling and moderate solubility patterns in an aqueous medium. The starch contained 22·8% amylose. The gelatinization temperature range of the starch was 69·5-74·0-77·5°C. The viscoamylographic examination on starch paste (8%, w/v) showed a peak viscosity of 640 BU but it reduced considerably during holding at 93°C for 30 min. However, the viscosity of the starch paste increased abruptly (885·0 BU) during cooling (50°C) probably due to retrogradation of amylose. The extent and modes of attack by glucoamylase and human salivary α-amylase on the native starch granules as viewed by scanning electron microscopy were investigated. © 1990.
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页码：17 / 28
页数：12
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