Isolation and physico-chemical properties of starch extracted from yam, elephant [elephant-foot yam] (Amorphophallus campanulatus).

Wankhede, D. B. and Umadevi Sajjan, S. (1981) Isolation and physico-chemical properties of starch extracted from yam, elephant [elephant-foot yam] (Amorphophallus campanulatus). Starch/Staerke, 33 (5). 153-157, 23 ref..

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Abstract

The isolation and physico-chemical properties of elephant-foot yam starch were investigated. The yield of starch was about 80% on tuber DM basis. The starch exhibited single stage swelling, moderate solubility in water and low resistance to solubilization by dimethylsulphoxide. The amylose content was about 24.5%, gelatinization temp. range 73 degree -75.5 degree degree -80.5 degree C. The viscosity decreased considerably during cooking at 90 degree C: max-peak viscosity (1570 Brabender units) was attained at 90 degree C, and fell to 1300 during isothermal holding at 90 degree C. The starch was non-ionic and had an absorption max. at 609 nm. Incubation with glucoamylase produced 21% hydrolysis for native, 98% for gelatinized starch after 50-60 h, with human salivary alpha-amylase 9% hydrolysis for native, 74.5% for gelatinized starch after 100 h.

Item Type:	Article
Uncontrolled Keywords:	STARCHES-SPECIFIC; Amorphophallus campanulatus starch, physico-chemical properties of; PLANTS-
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 30 Starch Chemistry 600 Technology > 08 Food technology > 23 Vegetables
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 May 2016 05:52
Last Modified:	25 May 2016 05:52
URI:	http://ir.cftri.res.in/id/eprint/6838

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