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Studies on sweet potatoes. II. Isolation and characterization of starch.

Madhusudhan, B. and Susheelamma, N. S. and Tharanathan, R. N. (1993) Studies on sweet potatoes. II. Isolation and characterization of starch. Starch/Staerke, 45 (1). pp. 8-12.

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starchstarke 44 (1992), p. 163-166..pdf - Published Version
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Using differential sedimentation and centrifugation steps, 4 starch isolates were recovered from sun dried sweet potato flour and analysed. The granules in these isolates were of different size, shape and population characteristics, and were anionic in nature. They showed a single stage swelling with 30-35% solubility in water and approx. 30% solubility in DMSO after 72 h. Their starch content varied from approx. 48 to 88%. The presence of thermostable amylases in sweet potato resulted in considerable decreases in Brabender viscosity values; amylographic studies in the presence of HgCl2 showed significant increases in peak (PV) and setback (SBV) viscosities. Starch isolate I had 25% higher PV as compared to isolate II, but retrogradation was much lower in the latter. Susceptibility to glucoamylase digestion showed a decreasing trend from isolate I to IV on a solid basis, but was comparable on a starch basis. [See Starch/Staerke (1992) 44, 163-166 for part I.]

Item Type: Article
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 30 Starch Chemistry
600 Technology > 08 Food technology > 16 Nutritive value > 01 Carbohydrates
600 Technology > 08 Food technology > 23 Vegetables > 02 Potato
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 May 2016 12:16
Last Modified: 27 May 2016 12:16
URI: http://ir.cftri.com/id/eprint/7944

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