Amylolytic Susceptibility of Native Groundnut and Ragi Starch Granules as Viewed by Scanning Electron Microscopy

Abstract

The amylolytic susceptibility, using glucoamylase II from Aspergillus niger and salivary α‐amylase, of groundnut and ragi (finger millet) starch granules was investigated. The rate of hydrolysis was followed by estimating the amounts of glucose and maltose released. The degradation patterns were observed using the scanning electron microscope. This revealed that in groundnut starch attack by both the enzymes was uniform and resulted in several types of pitting, whereas ragi starch, although undergoing greater degradation than groundnut starch, showed only a few corrosions that resulted in little change in surface structures.

Assessment of the hydrolytic performance of locally sourced crude amylases on root (cassava & potato) and cereal (maize) starches for syrup production

“…The disparity in activity and concentration of glucose produced was attributed to the fact that the locally sourced amylases were not purified. However a partially purified gluco-amylase from Aspergillus niger was reported to produce 11.5% and 10.8% glucose from finger millet and groundnut starches respectively after 100h saccharification time at 37 0 C (Tharanathan et al, 1980). Differences in starch composition and the presence of contaminants like protein and fat usually affect starch susceptibility to saccharification.…”