Enzyme debranching studies on green gram (Phaseolus aureus) starch fractions.

Basavaraj, Madhusudhan and Tharanathan, R. N. (1996) Enzyme debranching studies on green gram (Phaseolus aureus) starch fractions. Carbohydrate Polymers, 29 (1). 41-44, 17 ref..

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Abstract

The molecular structural properties of green gram (mung beans; Phaseolus aureus) starch were investigated with regard to its digestibility. Green gram starch was fractionated and treated with various enzymes prior to size exclusion-HPLC analysis. The green gram starch fraction treated with concanavalin A gave highly branched amylopectin in a pure form with a yield of 61%. Hot butanol extraction was used to obtain pure sparsely branched amylose (butanol-insoluble, 29.7%) and moderately-branched intermediate fraction (butanol-soluble, 6.8%) from a crude amylose fraction present in the supernatant. Both were found to be homogenous with mol. wt. of 4.5 x 106 and 9.1 x 106 kDa, respectively. The low in vitro digestibility of green gram starch observed with glucoamylase is possibly related to its molecular structure.

Item Type:	Article
Uncontrolled Keywords:	CARBOHYDRATES-; LEGUMES-; MUNG-BEANS; STARCH-; VEGETABLES-SPECIFIC; STARCHES-
Subjects:	600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	20 Nov 2008 10:07
Last Modified:	28 Dec 2011 10:01
URI:	http://ir.cftri.res.in/id/eprint/7840

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