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Changes in starch during malting of finger millet (ragi, Eleusine coracana, Indaf-15) and its in vitro digestibility studies using purified ragi amylases.

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Relation http://ir.cftri.com/3340/
EFRT-03-02
 
Title Changes in starch during malting of finger millet (ragi, Eleusine coracana, Indaf-15) and its in vitro digestibility studies using purified ragi amylases.
 
Creator Nirmala, M.
Muralikrishna, G.
 
Subject 25 Sugar/Starch/Confectionery
05 Ragi (Finger Millet)
 
Description Malting of finger millet (ragi) resulted in a decrease in its starch content and an apparent increase in starch amylose content. SEM studies of ungerminated and germinated starches showed a pattern of granular hydrolysis, which was dependent on size and shape; big granules appeared more susceptible to hydrolysis than small granules. Malting did not affect the relative viscosity of starches isolated from ragi malts. Starches isolated from malted and ungerminated ragi were subjected to hydrolysis with amylase isozymes purified from ragi malt. Purified alpha-1 amylase hydrolysed germinated ragi starch (24, 48, 72 and 96 h) to an extent of 50-60%, whereas for alpha-2 and alpha-3 amylases, 50-55% and 60-70% hydrolysis occurred, respectively. Amylose contents of starch did not affect extent of hydrolysis. Maltotetraose was the main oligosaccharide produced by these enzymes from all the germinated starches after 15 min of hydrolysis. Higher oligosaccharides (degrees of polymerization 8) underwent further degradation after 120 min of hydrolysis. It is suggested that properties of starch from germinated ragi indicate their potential for use in breadmaking and brewing as an alternative to ungerminated cereal starches.
 
Date 2002
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/3340/1/Eur_Food_Res_Technol_%282002%29_215_327-333.pdf
Nirmala, M. and Muralikrishna, G. (2002) Changes in starch during malting of finger millet (ragi, Eleusine coracana, Indaf-15) and its in vitro digestibility studies using purified ragi amylases. European Food Research and Technology, 215 (4). 327-333, 29 ref..