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In vitro amylolytic degradation of natural and graft copolymerised cassava and potato starches

Narsing Rao, Saroja and Tharanathan, R. N. (2000) In vitro amylolytic degradation of natural and graft copolymerised cassava and potato starches. European Food Research and Technology, 211. pp. 411-414.

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<p align="justify">Various enzymatic hydrolyses to maximise degradation of the starch moiety of grafted starch (starch–g-polyacrylonitrile) were tried. The percentage of a- and b-amylolyses of grafted starch were 55 and 50 compared to 80 and 70 respectively for natural starches. Sequential degradation with a-amylase and glucoamylase of grafted starch showed 70% hydrolysis. The maltooligosaccharide profile by HPLC of the hydrolysates of grafted starch showed oligomers up to a degree of polymerisation (DP) 3, whereas the natural starch hydrolysates showed up to DP 7. The percentage hydrolysis, as well as the enzyme degradation profile, remained similar for both potato and cassava starches. Further treatment of the grafted starch hydrolysates with Bacillus cereus cells showed the presence of very low molecular weight polyacrylonitrile chains grafted onto maltooligosaccharides. The size exclusion chromatography analysis of grafted starch indicated the amylose component of starch that undergoes graft copolymerisation.</p>

Item Type: Article
Uncontrolled Keywords: Starch-g-polyacrylonitrile Amylolysis Potato starch Cassava starch Oligosaccharides
Subjects: 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 30 Starch Chemistry
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Sep 2005
Last Modified: 28 Dec 2011 09:25
URI: http://ir.cftri.com/id/eprint/199

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