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A Simple Laboratory Scale Method for Isolation of Amaranth Starch
Author(s) -
Perez E.,
Bahnassey Y. A.,
Breene W. M.
Publication year - 1993
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.19930450605
Subject(s) - amaranth , steeping , amaranthus hypochondriacus , amaranthus cruentus , starch , chemistry , isolation (microbiology) , food science , biology , microbiology and biotechnology
Starch was isolated from the seeds of Amaranthus hypochondriacus and Amaranthus cruentus by two established methods and a new simpler method involving steeping in dilute alkali, neutralization, and ambient air drying without using expensive or highly hazardous chemicals. The latter is recommended for isolating amaranth starch for human food uses on a laboratory scale.