Physico-chemical Properties of Black Pepper Starch

Autor:	U. Ramadas Bhat, Rudrapatnam N. Tharanathan
Rok vydání:	1983
Předmět:	chemistry.chemical_classification Starch Organic Chemistry food and beverages Maltose Reducing sugar chemistry.chemical_compound chemistry Amylose Amylopectin Pepper Polymer chemistry medicine Food science Swelling medicine.symptom Solubility Food Science
Zdroj:	Starch - Stärke. 35:189-192
ISSN:	1521-379X 0038-9056
DOI:	10.1002/star.19830350603
Popis:	Unusually small-sized (2-2.5 mum) starch granules were isolated from black pepper (Piper nigrum) in 25-38% yield. The granules had an amylose content of 18%, were non-ionic showed low solubility and low swelling power in water but high solubility in DMSO (dimethyl sulphoxide). The amylogram peak viscosity of the starch was approx. 530 Brabender Units (B.U.) with very little set back (approx. 550 B.U.) on cooling, indicating a stable linear molecule very strongly associated with amylopectin. X-ray diffraction pattern revealed the starch granules to be of A-type. In vitro digestibility test showed low amylolytic attack: 30% reducing sugar (maltose) was released in 100 min by salivary alpha-amylase, 10.5% glucose in 100 h by glucoamylase.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::0f7fb75875ce0d10c26be5547a8bc732 https://doi.org/10.1002/star.19830350603 Zobrazit plný text záznamu Plný text