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New starches. Preparation and properties of starch and its fractions of two varieties of groundnuts.

Wankhede, D. B. and Saroja, R. and Rao, M. R. R. (1977) New starches. Preparation and properties of starch and its fractions of two varieties of groundnuts. Staerke, 29 (7). 223-228, 24 ref..

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Abstract

The isolation and properties of starch and starch fractions from 2 var. of groundnuts (Red netal and HG-4) are described. Tabulated results showed starch contents of 13.0 and 18.2% on dry basis of defatted flours, gelatinization temp. 62.0 degree -66.5 degree -71.0 degree C and 63.4 degree -68.2 degree -73.2 degree C, I2 affinities 5.95 and 6.3%, and amylose content 30.0 and 28.2% (mol. wt. 350 000 and 380 000 by gel filtration, mol. wt. of amylopectin greater than 20 x 10-6 for both var.). Starches from both var. presented single-stage swelling and solubility behaviour and were non-ionic. The % beta-amylolysis was 89.2 and 90.4 for amylose, 56.0 and 58.0 for amylopectin. Protein contents were 2.80 and 3.10%, lipid contents 0.51 and 0.63% and total sugar 97.8 and 97.5%. [See also FSTA (1976) 8 10J1662.]

Item Type: Article
Uncontrolled Keywords: GROUNDNUTS-; properties of groundnut starch; STARCH-; groundnut starch, properties of; SWELLING-; groundnut starch, swelling properties of; SOLUBILITY-; groundnut starch, solubility properties of
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 30 Starch Chemistry
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 05 Nuts
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 May 2016 10:31
Last Modified: 24 May 2016 10:31
URI: http://ir.cftri.com/id/eprint/7044

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