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Isolation and physicochemical properties of starch from winged bean (Psophocarpus tetragonolobus).

Umadevi, S. and Wankhede, D. B. (1981) Isolation and physicochemical properties of starch from winged bean (Psophocarpus tetragonolobus). Starch/Staerke, 33 (1). 23-26, 28 ref..

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Abstract

The preparation and physico-chemical properties of starch from winged bean seeds were studied. Tabulated results showed gelatinization temp. of 61-65.5-70 degree C, with single stage swelling and low solubility (from 0.20% at 30 degree C to 15.40 at 100 degree C), swelling power 3.35% at 30 degree C and 18.50 at 100 degree C, with extensive solubility in dimethylsulphoxide (about 80% in 35 h) possibly due to heterogeneous bonding forces within the granule. The starch was non-ionic, with an amylose content of 38.5%. Glucoamylase hydrolysed native starch by 79.8%, gelatinized starch by 98.6% in 60 h at 37 degree C; salivary alpha-amylase hydrolysed native starch by 14.8%, gelatinized starch by 40.5% in 100 h at 37 degree C. (1.0 and 36.0% resp. in 10 h, or 0.70 and 30.0 in 1 h).

Item Type: Article
Uncontrolled Keywords: LEGUMES-; winged bean seed starch, physico-chemical properties of; STARCHES-SPECIFIC
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 30 Starch Chemistry
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2016 05:54
Last Modified: 25 May 2016 05:54
URI: http://ir.cftri.com/id/eprint/6837

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