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Physicochemical and Enzyme Susceptibility Characteristics of Starch Extracted from Chemically Pretreated Xanthosoma sagitifolium Roots
Author(s) -
John Jancy K.,
Rani V. Sunitha,
Raja K. C. M.,
Moorthy S. N.
Publication year - 1999
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/(sici)1521-379x(199903)51:2<86::aid-star86>3.0.co;2-p
Subject(s) - chemistry , amylose , sodium hexametaphosphate , starch , sodium , amylase , food science , aqueous solution , extraction (chemistry) , ammonia , potassium , chromatography , nuclear chemistry , biochemistry , enzyme , organic chemistry
Fresh samples of Xanthosoma sagitifolium were pretreated with sodium hexametaphosphate (SHMP), potassium metabisulphite (KMS), sodium chloride (NaCl) and aqueous ammonia, all in a concentration range of 1‐5 % (w/v), and with glyceryl monostearate (GMS) at 0.025–0.125 % concentrations. The properties of these pretreated samples were compared with those of the control obtained by direct water extraction. The properties of the starch pretreated with chemicals showed characteristic changes regarding amylose contents, especially soluble amylose, and lipid extractability. Starch samples prepared from fresh roots pretreated with sodium chloride displayed a lower amylase digestibility. Control starch samples and the one prepared from roots pretreated with 5 % aqueous ammonia showed the highest amylase activity at 20 min incubation time. Other experimental samples showed only marginal changes.