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Amylolytic susceptibility of native groundnut and ragi starch granules as viewed by scanning electron microscopy.

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Title Amylolytic susceptibility of native groundnut and ragi starch granules as viewed by scanning electron microscopy.
 
Creator Tharanathan, R. N.
Salimath, P. V.
Wankhede, D. B.
 
Subject 07 Enzyme Biochemistry
05 Nuts
05 Ragi (Finger Millet)
 
Description The amylolytic susceptibility, using glucoamylase I1 from Aspergillus
niger and salivary ct-amylase, of groundnut and ragi (finger millet)
starch granules was investigated. The rate of hydrolysis was followed
by estimating the amounts of glucose and maltose released. The
degradation patterns were observed using the scanning electron
microscope. This revealed that in groundnut starch attack by both the
enzymes was uniform and resulted in several types of pitting, whereas
ragi starch , although undergoing greater degradation than groundnut
starch, showed only afew corrosions that resulted in little change
in surface structures.
 
Date 1980
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/2982/1/StarchStarke%2032%20%281980%29%20Nr.%205%2C%20S.%20158-161.pdf
Tharanathan, R. N. and Salimath, P. V. and Wankhede, D. B. (1980) Amylolytic susceptibility of native groundnut and ragi starch granules as viewed by scanning electron microscopy. Staerke, 32 (5). 158-161, 27 ref..