Amylolytic susceptibility of native groundnut and ragi starch granules as viewed by scanning electron microscopy.

Tharanathan, R. N. and Salimath, P. V. and Wankhede, D. B. (1980) Amylolytic susceptibility of native groundnut and ragi starch granules as viewed by scanning electron microscopy. Staerke, 32 (5). 158-161, 27 ref..

PDF StarchStarke 32 (1980) Nr. 5, S. 158-161.pdf - Published Version Restricted to Registered users only Download (503kB)

Abstract

The amylolytic susceptibility, using glucoamylase I1 from Aspergillus niger and salivary ct-amylase, of groundnut and ragi (finger millet) starch granules was investigated. The rate of hydrolysis was followed by estimating the amounts of glucose and maltose released. The degradation patterns were observed using the scanning electron microscope. This revealed that in groundnut starch attack by both the enzymes was uniform and resulted in several types of pitting, whereas ragi starch , although undergoing greater degradation than groundnut starch, showed only afew corrosions that resulted in little change in surface structures.

Item Type:	Article
Uncontrolled Keywords:	groundnut, ragi, amylolytic susceptibility, scanning electron microscopy
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 07 Enzyme Biochemistry 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 05 Nuts 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 May 2016 12:50
Last Modified:	24 May 2016 12:50
URI:	http://ir.cftri.res.in/id/eprint/2982

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