[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Physico-chemical properties of black pepper starch.

Ramadas Bhat, U. and Tharanathan, R. N. (1983) Physico-chemical properties of black pepper starch. Starch/Staerke, 35 (6). 189-192, 17 ref..

[img] PDF
starchstarke 35 (1983) Nr. 6, S. 189-192.pdf - Published Version
Restricted to Registered users only

Download (420kB)

Abstract

Unusually small-sized (2-2.5 mum) starch granules were isolated from black pepper (Piper nigrum) in 25-38% yield. The granules had an amylose content of 18%, were non-ionic showed low solubility and low swelling power in water but high solubility in DMSO (dimethyl sulphoxide). The amylogram peak viscosity of the starch was approx. 530 Brabender Units (B.U.) with very little set back (approx. 550 B.U.) on cooling, indicating a stable linear molecule very strongly associated with amylopectin. X-ray diffraction pattern revealed the starch granules to be of A-type. In vitro digestibility test showed low amylolytic attack: 30% reducing sugar (maltose) was released in 100 min by salivary alpha-amylase, 10.5% glucose in 100 h by glucoamylase.

Item Type: Article
Uncontrolled Keywords: SPICES-; pepper starch granules, physicochemical properties of black; STARCHES-SPECIFIC
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 30 Starch Chemistry
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2016 07:11
Last Modified: 25 May 2016 07:11
URI: http://ir.cftri.com/id/eprint/6692

Actions (login required)

View Item View Item