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In vitro digestibility studies of cereal flours and starches using purified finger millet (Eleusine coracana, ragi, Indaf-15) amylases.

Nirmala, M. and Muralikrishna, G. (2003) In vitro digestibility studies of cereal flours and starches using purified finger millet (Eleusine coracana, ragi, Indaf-15) amylases. Carbohydrate Polymers, 52 (3). pp. 275-283.

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Abstract

Three alpha-amylases (alpha-1, alpha-2, alpha-3) were purified from finger millet malt and their ability to degrade pregelatinized finger millet, rice, wheat and corn flours and starches were investigated. All 3 amylases hydrolysed finger millet and rice flours to the same extent (60%) after 120 min, but varied in their ability to hydrolyse wheat and corn flours, with both flours being hydrolysed to approx. 50, 45 and 70% by alpha-1, alpha-2 and alpha-3, respectively. Cereal starches were hydrolysed much more rapidly by alpha-3 than by the other 2 enzymes; after 120 min alpha-3 had hydrolysed 66-70% of starches, whereas alpha-1 and alpha-2 had achieved 60-65 and 50-55% hydrolysis, respectively. Much greater amounts of G2-G7 oligosaccharides were produced than higher oligosaccharides of G8 and above. No glucose was detected, indicating the absence of any contaminating alpha-glucosidase activity.

Item Type: Article
Uncontrolled Keywords: AMYLASES-; FLOURS-CEREAL; MILLET-; STARCH-; alpha-AMYLASES; CEREAL-FLOURS; FINGER-MILLET; HYDROLYSIS-
Subjects: 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 07 Enzyme Biochemistry
600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Nov 2008 06:09
Last Modified: 28 Dec 2011 09:59
URI: http://ir.cftri.com/id/eprint/7581

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