Inter. J. of Chemical and Analytical Science
ISSN NO: 0976-1209
International Journal of Chemical and Analytical Science (IJCAS) is a international journal which publishes high quality original research articles, reviews, short communications, and case reports that contribute significantly to the advancement of the scientific knowledge in the following categories:
    • Synthesis and biological studies.
    • QSAR.
    • Novel drug design.
    • Rational drug design combinatorial and parallel synthesis.
    • Estimation of drug.
    • Method developments.
    • Analysis of various pharmaceutical drugs.
    • Medicinal chemistry
    • Organic and synthetic chemistry
    • Natural products chemistry
It's online copy circulated to all bonafide members of JPR Solutions. The Editorial Board of IJCAS comprises of eminent scientists and pharmacists from reputed institutions worldwide.
Impact Factor TM ( India ) = 0.918 as on date (12.03.2018)

Manuscripts Published

Journal: Inter. J. of Chemical and Analytical Science, Volume: 8, Issue: December
Article Id: JPRS-NPs-00002968
Title: Enzymatic saccharification, morphology, and thermal properties of starch from various botanical sources
Category: Natural Products
Section: Research Article
Author Affiliation: Department of Biotechnology, Bannari Amman Institute of Technology, Sathyamangalam, Tamil Nadu, India
View Article

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