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The Starch of Cassimiroa edulis ‐ Comparison with Maize Starch
Author(s) -
Soni P. L.,
Sharma H. W.
Publication year - 1987
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/star.19870390204
Subject(s) - starch , amylose , retrogradation (starch) , chemistry , food science , swelling , maize starch , solubility , viscosity , botany , chemical engineering , materials science , biology , organic chemistry , composite material , engineering
Starch from the seed of C. edulis is isolated, purified and its physicochemical properties are compared with maize starch. Scanning electron microscopy of the granules show that they are either smaller round or polygonal in shape. It has low phosphorus and amylose content and water binding capacity while methanol soluble lipids and proteins are more than in maize starch. Galatinization temperature and swelling power of C. edulis starch is almost comparable, but it has less solubility when compared with maize starch. Brabender viscosity shows high peak for C. edulis starch and lesser retrogradation.