In vitro Digestibility of Starch from Native and Germinated Pigeon Pea (<i>Cajanus cajan</i> L.)

Savitri, A.; Chandrashekar, A.; Desikachar, H. S. R.

doi:10.1002/star.19870390803

Cited by 3 publications

(1 citation statement)

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“…Gasogenic activity in pulses has been traced to the trisaccharide sugars stachyose, raffinose and verbascose. Chickpea is richer in these oligosaccharides than other pulses (Savitri and Desikachar, 1985). These substances persist after cooking and may even increase in activity in foods, presumably as a result of release during the cooking process.…”

Section: Introductionmentioning

confidence: 98%

Quality screening and evaluation in pulse breeding

Williams¹,

Singh

1988

World Crops: Cool Season Food Legumes

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Quality parameters of pulses (dry food legume seeds) are described. These include physical, physico-chemical and nutritional parameters. Chemical and nutritional composition of the major pulses are discussed, together with the relative heritability of some of the most important quality characteristics, and the advisability of attempting to breed for them. A strategy is outlined for the selection of pulses on the basis of quality factors which enables reduction of 10 000 early generation lines to three advanced lines in five selection steps.

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Section: Introductionmentioning

confidence: 98%

Quality screening and evaluation in pulse breeding

Williams¹,

Singh

1988

World Crops: Cool Season Food Legumes

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Amylopectin Molecular Structure Reflected in Macromolecular Organization of Granular Starch

et al. 2004

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For lintners with negligible amylose retrogradation, crystallinity related inversely to starch amylose content and, irrespective of starch source, incomplete removal of amorphous material was shown. The latter was more pronounced for B-type than for A-type starches. The two predominant lintner populations, with modal degrees of polymerization (DP) of 13-15 and 23-27, were best resolved for amylose-deficient and A-type starches. Results indicate a more specific hydrolysis of amorphous lamellae in such starches. Small-angle X-ray scattering showed a more intense 9-nm scattering peak for native amylose-deficient A-type starches than for their regular or B-type analogues. The experimental evidence indicates a lower contrasting density within the "crystalline" shells of the latter starches. A higher density in the amorphous lamellae, envisaged by the lamellar helical model, explains the relative acid resistance of linear amylopectin chains with DP > 20, observed in lintners of B-type starches. Because amylopectin chain length distributions were similar for regular and amylose-deficient starches of the same crystal type, we deduce that the more dense (and ordered) packing of double helices into lamellar structures in amylose-deficient starches is due to a different amylopectin branching pattern.

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Morphological, Structural, Thermal, and Rheological Characteristics of Starches Separated from Apples of Different Cultivars

Singh

Inouchi

Nishinari

2005

J. Agric. Food Chem.

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The starches were separated from unripe apples of five cultivars (Criterion, Ruspippum, Red Spur, Skyline Supreme, and Granny Smith) and evaluated using scanning electron microscopy (SEM), gel permeation chromatography (GPC), X-ray diffraction, differential scanning calorimetry (DSC), and dynamic viscoelasticity. SEM showed the presence of round granules as well as granules that had been partially degraded, probably by amylases. The starch granules in different apple starches ranged between 4.1 and 12.0 mum. Debranching of starch with isoamylase and subsequent fractionation of debranched materials by GPC revealed the presence of an apparent amylose, an intermediate fraction (mixture of amylose and amylopectin), long side chains of amylopectin, and short side chains of amylopectin in the range of 28-35.2, 3.6-4.4, 20-21.3, and 39.9-47.1%, respectively. The swelling power of starches ranged between 14.4 and 21.3 g/g. X-ray diffraction of apple starches showed a mixture of A- and B-type patterns. All apple starches showed peak intensities lower than that observed for normal corn and potato starch, indicating the lower crystallinity. The transition temperatures (onset temperature, T(o); peak temperature, T(p); and conclusion temperature, T(c)) and enthalpy of gelatinization (deltaH(gel)) determined using DSC ranged between 54.7 and 56.2 degrees C, between 57.1 and 59.1 degrees C, between 60.2 and 63.5 degrees C, and between 3.3 and 4.2 J/g, respectively. The viscoelastic properties of starch from different cultivars measured during heating and cooling using a rheometer differed significantly. Red Spur and Criterion starches with larger granule size showed higher G' and G' ' values, whereas those containing smaller size and amylolytically degraded granules showed lower G' and G' '.

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In vitro Digestibility of Starch from Native and Germinated Pigeon Pea (Cajanus cajan L.)

Cited by 3 publications

References 7 publications

Quality screening and evaluation in pulse breeding

Quality screening and evaluation in pulse breeding

Amylopectin Molecular Structure Reflected in Macromolecular Organization of Granular Starch

Morphological, Structural, Thermal, and Rheological Characteristics of Starches Separated from Apples of Different Cultivars

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