Ragi (Eleusine coracana), wheat (Triticum aestivurn), jowar (Sorghum vulgare) and rice (Oryza sativu) starches (moisture content 8% f 2%) were dextrinized in the absence of any added catalyst at 200°C f 5°C. The changes in the physicochemical properties of dextrins during pyrodextrinization process were investigated. The results of the present investigation revealed that the progressive increase in the solubility, reducing power and alkali lability values while considerable decrease in P-amylolysis limit and iodine affinity values of pyrodextrins could be correlated to the initial hydrolysis, increase in the degree of branching during transglycosidation and elaboration of thermal degraded products during the pyrodextrinization of starches.
Darstellung und einige physikalisch-chemische Eigenschaften derPyrodextrine von Ragi-, Weizen-, Jowar-und ReisstHrken. Ragi (Eleusine coracunu)-, Weizen (Triticum aestiuum)-, Jowar (Sorghum vu1gare)und Reis (Oryza sativa)-starken wurden in Abwesenheit jeglicher Katalysatoren bei 200°C dextriniert. Die Anderung der physikalisch-chemischen Eigenschaften wahrend des Pyrodextrinierungsprozesse wurden bestimmt. Die Ergebnisse zeigen, daD die fortschreitende Erhohung von Loslichkeit, Reduktionsvermogen und Alkalilabilitat bei betrachtlicher Verminderung der P-Amylolysegrenze und der Iodaffinitiit der Pyrodextrine mit der anfanglichen Hydrolyse, der Erhohung des Verzweigungsgrades wahrend der Transglycosidierung und der Ausbildung thermisch abgebauter Produkte im Verlaufe der Pyrodextrinierung der Starken in Beziehung zu bringen sind.
Reducing power (Ferricyanide number) of pyrodextrinsReducing value (expressed as Ferricyanide number) of the pyrodextrins was determined by the procedure of Schoch (1 2).
Determination of Alkali Lability Value (ALV)This was performed according to the procedure of Evans and Caldwell [13], using 50 mg of dextrin samples. 162 starch/starke 34 (1982) Nr. 5 , S. 162-165 0
Preparation and physicochemical properties of winged bean starch have been studied. Gelatinization temperature range was 60–70°C and it exhibited single stage swelling and low solubility. The extensive solubility in dimethylsulfoxide may be due to heterogeneous bonding forces within the granule. The amylolytic susceptibility of native and gelatinized starch with human salivary α‐amylase and glucoamylase was studied. The starch was found to be non‐ionic. The amylose content was 38.5%.
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