New starches. Preparation and properties of starch and its fractions of two varieties of groundnuts.

The isolation and properties of starch and starch fractions from 2 var. of groundnuts (Red netal and HG-4) are described. Tabulated results showed starch contents of 13.0 and 18.2% on dry basis of defatted flours, gelatinization temp. 62.0 degree -66.5 degree -71.0 degree C and 63.4 degree -68.2 degree -73.2 degree C, I2 affinities 5.95 and 6.3%, and amylose content 30.0 and 28.2% (mol. wt. 350 000 and 380 000 by gel filtration, mol. wt. of amylopectin greater than 20 x 10-6 for both var.). Starches from both var. presented single-stage swelling and solubility behaviour and were non-ionic. The % beta-amylolysis was 89.2 and 90.4 for amylose, 56.0 and 58.0 for amylopectin. Protein contents were 2.80 and 3.10%, lipid contents 0.51 and 0.63% and total sugar 97.8 and 97.5%. [See also FSTA (1976) 8 10J1662.]