Journal: Inter. J. of Chemical and Analytical Science

Article Id: JPRS-NPs-00002968
Title: Enzymatic saccharification, morphology, and thermal properties of starch from various botanical sources
Category: Natural Products
Section: Research Article
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    Aim: Four commonly used and locally purchased commercial starch flours of the botanical sources, namely potato (P), corn (C), tapioca (T), and wheat (W) were analyzed for their morphological features, thermal stability, inherent viscosity, moisture content, structure by Fourier transform-infrared spectroscopy, optimum temperature, and pH for their α-amylase catalyzed saccharification and the related rate by spectrophotometry using 3,5-dinitrosalycylic acid (DNS) as a chromogen. Results and Discussion:The measured optimum temperature and pH for α-amylase with the starch substrates were found to be 47°C and 7, respectively. The glucose (reducing sugar) yield and hence the rate of saccharification (or digestibility) for various constant times of hydrolysis had followed the order P>C> W>T. The scanning electron microscopy micrographs and X-ray diffractograms of the starch samples indicated that all of them are granular having different size and shapes, and semicrystalline, respectively. The difference in peak temperatures of endothermic moisture loss observed in differential scanning calorimetry may be attributed to the difference in their morphology, molecular weight, and amylose/amylopectin ratio. The percentage moisture content (percentage weight loss up to 150°C), onset degradation temperatures (°C), and percentage residual weight at 650°C under nitrogen in the thermogravimetry traces of these starch samples followed the order C (10.1) > P (8.9) > W (6.5) > T (5.7), C (300) > W (275) > P (270) > T (251), and W (19) > P16.7 > T (14.1) > C (5.3), respectively. Conclusion:These results will be highly useful for quality control of starch produced from different botanical sources, selection of appropriate starch for the commercial production of glucose and fructose syrups used in medical and confectionary applications, production of bioplastics, formulation of food from poorly digestible, and fastly hydrolyzable starch materials for diabetic patients and infants, respectively

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    Author(s) Name:

    K. Subramanian1 *, V. Vijayakumar2

    Affiliation(s) Name:

    1 Department of Biotechnology, Bannari Amman Institute of Technology, Sathyamangalam, Tamil Nadu, India,

    2 Department of Chemistry, Bannari Amman Institute of Technology, Sathyamangalam, Tamil Nadu, India

    *Corresponding author: K. Subramanian, Department of Biotechnology, Bannari Amman Institute of Technology, Sathyamangalam - 638 401, Tamil Nadu, India.

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    Author:

    K. Subramanian1 *, V. Vijayakumar2

    Title:Enzymatic saccharification, morphology, and thermal properties of starch from various botanical sources
    Journal:Inter. J. of Chemical and Analytical Science
    Vol(issue):8 (December)
    Year:2018
    Page No: (1-9)
  • Experimental Methods Keywords

    Methodology:Digestibility, Gelatinization, Intrinsic viscosity, Morphology, Semicrystalline, Saccharification, Thermogravimetry
    Research Materials:Botanic sources of starch granules

Keywords

Botanic sources of starch granules Digestibility Gelatinization Intrinsic viscosity Morphology Semicrystalline Saccharification Thermogravimetry α-amylase

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