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Maltose values of flours of Indian wheats in relation to alpha-amylase activity and damaged starch contents.

Tara, K. A. and Bains, G. S. (1972) Maltose values of flours of Indian wheats in relation to alpha-amylase activity and damaged starch contents. Staerke, 24 (7). 217-220, 18 ref..

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Abstract

The relation of maltose value (MV) with damaged starch content (DS) and liquefaction number (LN, linearly related to alpha-amylase activity) was investigated in 63 straight-run flours from 39 Indian wheat varieties. Results were evaluated by correlation and multiple regression analysis. MV varied from 0.73 to 4.54%, (mean 2.53), with 36 samples within 2.6-4.54%. LN increased with reduction in sample wt. from 6.7 to 21.1, (mean 12.1%) for 7 g to 16.5-41.6 (mean 24.9%) for 5 g test wt. Correlation coeff. (r values) were: MV on DS 0.93-10.96; LN on DS -0.68 for 7 g, -0.51 to -0.53 for 6 g, -0.54 to -0.63 for 5 g test wt. (by enzymatic method); MV on LN -0.49, -0.46, -0.54 for 7, 6, 5 g test wt., respectively. Regressions of MV on LN and DS were highly significant. The results suggested that DS was the principal cause of high MV.

Item Type: Article
Uncontrolled Keywords: FLOUR-; Flours from Indian wheat varieties; INDIA-; WHEAT-; MALTOSE-; /Maltose value of wheat flour; AMYLASES-; /alpha-amylase activity in wheat flour; STARCH-; /damaged starch in/ wheat flour
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 May 2016 09:44
Last Modified: 24 May 2016 09:44
URI: http://ir.cftri.com/id/eprint/7224

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