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Physico-chemical characteristics of native and pancreatic alpha-amylase digested cereal and finger millet starches

Anitha, Gopal B. and Muralikrishna, G. (2008) Physico-chemical characteristics of native and pancreatic alpha-amylase digested cereal and finger millet starches. Journal of Food Science and Technology, 45 (4). pp. 300-304.

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Abstract

The composition and pancreatic enzymic digestibility profiles of starches isolated from finger millet (ragi) (Eleusine coracana, var. Ίndaf-15'), rice (Oryza sativa, var. 'Jaya'), wheat (Triticum aestivum, var. 'DPW - 225') and maize (Zea mays, var. 'NAC - 6002') were determined. The gelatinisation temperature (65±3°C) and the elution profile of the starches were comparable, the molecular weight of amylose for maize starch was higher than that of ragi, wheat and rice as determined on Sepharose CL-2B. However, the differential scanning calorimetry thermogram showed higher range of melting, broad span of endotherm with increased enthalpy of gelatinisation for maize starch followed by ragi, wheat and rice starches. Degree of crystallinity varied for the above starches with maize starch (41.4%) significantly higher, followed by ragi (37.3%), wheat (37.0%) and rice (35.8%). Pancreatic α-amylase digestibility of cereal starches was better than their respective flours. Least digestibility was observed for maize starch followed by ragi, wheat and rice starches. Maltose, maltotriose and maltotetraose were the major oligosaccharides liberated from the starches upon pancreatic α-amylolysis.

Item Type: Article
Uncontrolled Keywords: Wheat, Rice, Finger milllet, Maize, Carbohydrate digestibility, SEM, X-ray diffraction, Enthalpy of gelatinization, Porcine pancreatic α-amylase, Malto-oligosaccharides
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Jul 2008 07:14
Last Modified: 18 Nov 2016 08:17
URI: http://ir.cftri.com/id/eprint/8639

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