Characterization of the Starch of Spirodela polyrrhiza

Autor:	R. D. Pankey, N. W. Desrosier, H. N. Draudt
Rok vydání:	1965
Předmět:	Chromatography Average diameter biology Chemistry Starch Granule (cell biology) chemistry.chemical_element Iodine biology.organism_classification chemistry.chemical_compound Amylose Spirodela Food science Dilute suspension Food Science
Zdroj:	Journal of Food Science. 30:627-631
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1965.tb01814.x
Popis:	SUMMARY Starch was extracted from Spirodela polyrrhiza (L.) Schleid. and characterized as to shape, granule size and weight distribution, amylose content, temperature of gelatinization, and viscosity in relation to temperature. The highest percent of starch for S. polyrrhisa was found in the sample collected after 14 hr of illumination in an atmosphere at 5% CO2. The added CO2 did not affect the starch content significantly, but did give more luxuriant growth. The starch was found to have simple, centric granules, spherical to slightly ovoid. The granules ranged from 1 to 8 μ, average diameter 3.85 μ. The weight average diameter was 4.86 μ. A dilute suspension of the starch gave a blue color with iodine. The amylose content was found to be 21%. The gelatinization temperature for starch of this size and amylose content was high. The gelatinization range was 94–98°C. The curves obtained from temperature vs. viscosity measurements were typical of those for other starches of similar size and amylose content.
Databáze:	OpenAIRE
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