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Studies on Isolation and Characterization of Starch from Rajgeera Grains ( Amaranthus paniculatus Lin.)
Author(s) -
Wankhede D. B.,
Gunjal B. B.,
Sawate R. A.,
Patil H. B.,
Bhosale M. B.,
Gahilod A. T.,
Walde S. G.
Publication year - 1989
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.19890410503
Subject(s) - starch , amylopectin , solubility , chemistry , swelling , food science , amylase , solvent , amylose , chemical engineering , biochemistry , organic chemistry , enzyme , engineering
Isolation and some of the important physicochemical properties of starch from rajgeera grains have been investigated. The yield of starch was about 61.2%, on whole grain basis. The results on physicochemical properties revealed that it exhibited moderate swelling and higher solubility (55.5%) in water, as compared to other millet starches. An extensive solubility in dimethylsulphoxid (72.5%) of the starch indicated easy penetration of solvent in a granular matrix, may be due to labile and heterogenous bonding forces within the granules. Brabender viscoamylographic data on pasting characteristics revealed that it yielded low viscosity (448 B. U.) at concentration of 10% (w/v) and showed very little tendency to retrograde during cooling of the starch paste. The amylopectin content was 88.5% indicating the starch of rajgeera is probably waxy in nature. Amylolytic digestibility of native and gelatinized starch of rajgeera by human salivary α‐amylase and glucoamylase was investigated.