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Isolation of Amaranth Starch by Diluted Alkaline‐Protease Treatment
Author(s) -
Radosavljevic M.,
Jane J.,
Johnson L. A.
Publication year - 1998
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.1998.75.2.212
Subject(s) - amaranth , steeping , chemistry , starch , food science , wet milling , protease , chromatography , biochemistry , enzyme , organic chemistry
Starch was isolated from Amaranthus cruentus seeds by different alkaline treatments and combinations of low alkaline steeping and protease treatments. For low alkaline‐protease treatments, amaranth seeds were steeped in a NaOH solution (0.05%, pH 12) for 22 hr to loosen the protein matrix and ground. The pH of the ground slurry was adjusted to 7.5 and subjected to a protease (from Aspergillus sojae ) treatment. The slurry was incubated with 1 or 0.5% of the protease (based on total amount of seeds) for 2 hr at 37°C and 50 rpm. The starch was then isolated by screening and centrifugation. This method produced starch with a low protein content (≤0.2%) and a high recovery (≈80%). Amaranth starch isolated by alkaline treatments were also studied by using various concentrations of NaOH steeping solutions and with or without alkaline solution during grinding and washing. The properties of amaranth starch isolated by alkaline and low alkaline‐protease treatments were analyzed and compared. The properties of the amaranth starch were also compared with those of normal and waxy maize starches.