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Legume and cereal starches - why differences in digestibility? II. Isolation and characterization of starches from rice (O. sativa) and ragi (finger millet, E. coracana).

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Title Legume and cereal starches - why differences in digestibility? II. Isolation and characterization of starches from rice (O. sativa) and ragi (finger millet, E. coracana).
 
Creator Basavaraj, Madhusudhan
Tharanathan, R. N.
 
Subject 25 Sugar/Starch/Confectionery
21 Cereals
22 Legumes-Pulses
 
Description Starches were isolated from rice and ragi (finger millet) flours and studied for
their physicochemical and digestibility properties. Both the starches were poorly
birefringent and non-ionic in nature. They exhibited single stage swelling and low
solubility in water and showed -100% (for rice) and -65% (for ragi) solubility
in DMSO after 60 h. Gas liquid chromatography (GLC) analysis of fatty acid
methyl ester (FAME) derivatives of the isolated starch lipid fractions revealed the
predominance of C16:O in rice starch and both C16:O and C18:2 in ragi starch.
The amylose. content of starch isolates ranged between 22 and 30%. The ragi
starch isolates (I/II) exhibited a slightly higher hot paste viscosity (300 BU) than
those of rice starch isolates (~200BU). Their setback viscosity increase was
minimal. In vitro digestibility studies showed rice starch to be more digestible; in
the native state, pancreatic a-amylase digested rice starch I to 40% and ragi
starch I to -56%; whereas in the gelatinized state, glucoamylase digested the
former to -88% and the latter to -70%.
 
Date 1995
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/4555/1/carbohydrate_Polymers_28_%281995%29_153-158.pdf
Basavaraj, Madhusudhan and Tharanathan, R. N. (1995) Legume and cereal starches - why differences in digestibility? II. Isolation and characterization of starches from rice (O. sativa) and ragi (finger millet, E. coracana). Carbohydrate Polymers, 28 (2). 153-158, 26 ref..