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Physico‐Chemical Characteristics of Starches from Sal ( Shorea robusta ) and Dhupa ( Vateria indica ) Seeds
Author(s) -
Tharanathan R. N.,
Reddy G. Changala,
Muralikrishna G.
Publication year - 1990
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.19900420702
Subject(s) - amylose , starch , swelling , chemistry , solubility , amylopectin , food science , amylase , viscosity , biochemistry , organic chemistry , materials science , enzyme , composite material
Pure, white starches were isolated in ∼30% yields from defatted sal and dhupa meals. Both starches consisted of granules of varying size and shape characteristics, and contained considerable amounts of protein and lipid constituents. C 18:1, C 16:0 and C 18:0 were the major fatty acids present in both free and bound lipid fractions; whereas the latter in addition contained C 18:2 (∼20%). Both starches exhibited two‐stage swelling in water; for sal starch the solubility was markedly lower but its swelling power was considerably higher. In DMSO the sal starch was readily soluble but not dhupa starch (only ∼20% solubility). The hot paste viscosity as well as set back viscosity of dhupa starch was much higher in comparison to those by sal starch. Very highly purified sal starch virtually exhibited no hot paste viscosity, and behaved like amylopectin‐rich material. The latter had only 1.5% amylose as against of ∼24% in original sal starch. X‐Ray powder patterns revealed sal starch to be of A‐type and dhupa starch to be of B‐type. Both the starch granules were susceptible for in vitro attack by human salivary α‐amylase.