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Structural studies of linear and branched fractions of chickpea and finger millet starches.
Basavaraj, Madhusudhan and Tharanathan, R. N. and Madhusudhan, B. (1996) Structural studies of linear and branched fractions of chickpea and finger millet starches. Carbohydrate Research, 284 (1). 101-109; 28 ref..
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Abstract
Structural studies using beta-amylase and pullulanase were carried out to explain at a molecular level the differences in the digestibility of chickpea and finger millet starches. In vitro, chickpea starch was less digestible (approx.45%) with glucoamylase than the finger millet starch (>70%). Of the various fractionation methods employed, concanavalin A precipitation gave pure amylopectin (Ap). The crude amylose on subfractionation with hot 1-butanol yielded pure amylose (Am) and an intermediate fraction (Ax). The content of "true" Am and Ax was higher in chickpea (33 and 6.5%) than in finger millet starch (22 and 6%, respectively). The molecular weight of chickpea starch fractions was much higher than those of finger millet starch fractions. Beta-amylolysis and debranching studies indicated that chickpea-Am contained sparsely distributed side-chain branches, whereas finger millet-Am was more linear. The chickpea-Ap was comprised of very long B (degree of polymerization (dp) 70), long B (dp 56), long A/short B (dp 25) and short A (dp 17) chains; whereas finger millet-Ap had long B (dp 48), short B (dp 25) and short A (dp 17) chains. The structure of Ax was between those of Ap and Am.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | digestibility-; amylose-; molecular-weight; legumes-; cereals-; starch-; structure-; chickpeas-; finger-millet |
| Subjects: | 600 Technology > 08 Food technology > 21 Cereals 600 Technology > 08 Food technology > 22 Legumes-Pulses |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 21 Nov 2008 06:20 |
| Last Modified: | 21 Dec 2016 12:58 |
| URI: | http://ir.cftri.res.in/id/eprint/8617 |
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