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In vitro digestibility of starch from native and germinated pigeon pea (Cajanus cajan L.)

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Relation http://ir.cftri.com/2330/
STA-09-87
 
Title In vitro digestibility of starch from native and germinated pigeon pea (Cajanus cajan L.)
 
Creator Savitri, A.
Chandrashekar, A.
Desikachar, H. S. R.
 
Subject 25 Sugar/Starch/Confectionery
22 Legumes-Pulses
 
Description In vitro digestibility of native and germinated pigeon pea starches in raw and cooked forms was investigated. Rate of digestibility (glucoamylase) was different for the 2 raw starches. There was preferential utilization of low mol. wt. amyloses in the germinated samples during in vitro enzymic digestion of the raw granule. Reducing sugar release from cooked starches was about one and a half times greater than that from raw starches. On acid hydrolyses, germinated samples produced lower mol. wt. fragments than did native starch, though rate of reducing sugar release was not different. It is concluded that size of the amylopectin molecule is smaller in germinated starch. Easy availability of low mol. wt. amyloses may also influence the greater susceptibility of germinated starches to amylolysis even after cooking.
 
Date 1987
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/2330/1/Savitri_et_al-1987-Starch_-_St-rke.pdf
Savitri, A. and Chandrashekar, A. and Desikachar, H. S. R. (1987) In vitro digestibility of starch from native and germinated pigeon pea (Cajanus cajan L.). Starch/Staerke, 39 (8). pp. 266-270.