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Characteristics of acetylated and enzyme-modified potato and sweet potato flours.

Ramesh Yadav, A. and Mahadevamma, S. and Tharanathan, R. N. and Ramteke, R. S. (2007) Characteristics of acetylated and enzyme-modified potato and sweet potato flours. Food Chemistry, 103 (4). pp. 1119-1126.

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Abstract

The properties of modified potato and sweet potato flours have been determined by incorporating acetyl groups (acetylation) and by treating with glucoamylase (enzymatic modification). Fractionation studies on Sepharose CL-2B showed that the content of high molecular weight fraction decreased, with a proportionate increase in the lower molecular weight carbohydrate fraction, whereas FT-IR indicated changes in crystallinity of the modified starches. The data showed that the degradation of starch is dependent on the type of modification which, in turn, determined its crystallinity and digestibility. The swelling power and solubility patterns of modified flours indicated a greater degree of associative forces in the starch granules. Scanning electron microscopy revealed indentation on acetylated starch granules, and the granules appeared as bunches/clusters, whereas surface erosion was observed in the enzyme-treated samples. The presence of substituent groups in acetylated flour influenced digestibility inversely, whereas improved digestibility was observed in enzyme-modified samples. All rights reserved, Elsevier.

Item Type: Article
Uncontrolled Keywords: AMYLASES-; DIGESTIBILITY-; FLOURS-; PHYSICAL-PROPERTIES; STARCH-; SWEET-POTATOES; ACETYLATION-; GLUCAN-1,4-alpha-GLUCOSIDASES; MEAL-; MODIFIED-STARCHES; POTATO-MEAL
Subjects: 600 Technology > 08 Food technology > 23 Vegetables > 02 Potato
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
Divisions: Dept. of Biochemistry
Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 Aug 2008 10:10
Last Modified: 25 Apr 2012 10:20
URI: http://ir.cftri.com/id/eprint/8067

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