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Physico-chemical characteristics of starches from sal (Shorea robusta) and dhupa (Vateria indica) seeds.

Tharanathan, R. N. and Changala Reddy, G. and Muralikrishna, G. (1990) Physico-chemical characteristics of starches from sal (Shorea robusta) and dhupa (Vateria indica) seeds. Starch/Staerke, 42 (7). 247-251, 18 ref..

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Pure, white starches were isolated at approx. 30% yields from defatted sal and dhupa meals. Both starches consisted of granules of varying size and shape and contained considerable amounts of protein and lipid constituents. C18:1, C16:0 and C18:0 were the major fatty acids present in both free and bound lipid fractions, the latter in addition containing C18:2 (about 20%). Both starches exhibited 2-stage swelling in water; for sal starch the solubility was markedly lower but its swelling power was considerably higher. In DMSO, sal starch was readily soluble but not dhupa starch (only about 20% solubility). Hot paste viscosity and set back viscosity of dhupa starch were much higher than those of sal starch. Very high purified sal starch virtually exhibited no hot paste viscosity, and behaved like amylopectin-rich material. The latter had only 1.5% amylose as against about 24% in original sal starch. X-ray powder patterns revealed sal starch to be of A-type and dhupa starch to be of B-type. Both the starch granules were susceptible to in vitro attack by human salivary alpha-amylase.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 11 Food Biochemistry
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
Divisions: Dept. of Biochemistry
Depositing User: Users 197 not found.
Date Deposited: 21 Dec 2011 11:23
Last Modified: 21 Dec 2011 11:23
URI: http://ir.cftri.com/id/eprint/6389

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