Studies on isolation and physicochemical properties of starch from moth bean (Phaseolus aconitifolius).

Wankhede, D. B. and Ramteke, R. S. (1982) Studies on isolation and physicochemical properties of starch from moth bean (Phaseolus aconitifolius). Starch/Staerke, 34 (6). 189-192, 28 ref..

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Abstract

Starch was isolated and purified from the moth bean, an important food legume from N. India. The yield was about 33.5% of starch from whole legume seeds. The amylose content of the starch was 26.4%. The gelatinization temp. range was 62-72 degree C. The starch exhibited single stage swelling and low solubility pattern. The extensive solubility in dimethylsulphoxide may be attributed to heterogeneous bonding forces within the granule. The amylolytic susceptibility of native and gelatinized starch with glucoamylase and salivary alpha-amylase were studied. The starch was found to be non-ionic.

Item Type:	Article
Uncontrolled Keywords:	STARCHES-SPECIFIC; moth bean starch, physico-chemical properties of; LEGUMES-
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 30 Starch Chemistry 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Dept. of Biochemistry Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 May 2016 06:42
Last Modified:	25 May 2016 06:42
URI:	http://ir.cftri.res.in/id/eprint/6751

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