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Legume and cereal starches - why differences in digestibility? III. Structural studies of linear and branched fractions of chickpea and finger millet starches.
Madhusudhan, B. and Tharanathan, R. N. (1996) Legume and cereal starches - why differences in digestibility? III. 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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carbohydrate Polymers 28 (1995) 153-158.pdf - Published Version Restricted to Registered users only Download (643kB) | Request a copy |
Abstract
Structural studies using beta-amylase and pullulanase were carried out to explain the differences in digestibility of chick pea (Bengal gram, BG) and finger millet (ragi, Rg) starches. In vitro, BG starch was less digestible (approx. 45%) with glucoamylase than Rg starch (>70%). Pure amylopectin was produced by concanavalin A precipitation. Pure amylose and an intermediate fraction (Ax) were obtained following subfractionation of crude amylose with hot 1-butanol. The content of pure amylose and Ax was higher in BG starch (33 and 6.5%, respectively) than in Rg starch (22 and 6%, respectively). The mol. wt. of BG starch fractions was higher than those of Rg starch fractions. Enzymic studies indicate that BG amylose contains sparsely distributed side-chain branches, whereas Rg amylose is more linear. BG amylopectin was comprised of chains with degree of polymerization (dp) of 70 (very long B), 56 (long B), 25 (long A/short B) and 17 (short A); Rg amylopectin chains had dp of 48 (long B), 25 (short B) and 17 (short A). The structure of Ax was intermediate between that of amylopectin and amylose. [See FSTA (1995) 27 8L25 for part I. From En summ.]
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | CARBOHYDRATES-; CEREALS-; CHICK-PEAS; MILLET-; STARCH-; FINGER-MILLET; STARCHES-; STRUCTURE- |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 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: | 27 Feb 2018 08:36 |
| Last Modified: | 27 Feb 2018 08:36 |
| URI: | http://ir.cftri.res.in/id/eprint/7850 |
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