Preparation and Some Physicochemical Properties of Pyrodextrins of Ragi, Wheat, Jowar and Rice Starches

Wankhede, D. B.; Umadevi, S.

doi:10.1002/star.19820340505

Cited by 7 publications

(1 citation statement)

References 14 publications

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“…After pyrodextrinization, the materials were soluble in water at 80 g L -1 , presenting a yellowy-brownish color and low water content (1.3-4%); similar findings have been reported by other authors (4,20).…”

Section: Main Physical Properties Of Pyrodextrinized Starchessupporting

confidence: 90%

Preparation of Indigestible Pyrodextrins from Different Starch Sources

Laurentin

Cárdenas

Ruales

et al. 2003

J. Agric. Food Chem.

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Starch-modifying processes, such as pyrodextrinization, are potential ways to alter the nutritional features of this polysaccharide. A widely used method for pyrodextrinizing maize starch was also applied to lentil, sorghum, cocoyam, sagu, and cassava starches, and the in vitro digestibility of the products was evaluated. Pyrodextrins were produced by heating starch at 140 degrees C for 3 h, with catalytic amounts of HCl. The enzymatically available starch content of all preparations decreased by 55-65% after modification. Thus, pyrodextrinization seems to be an effective way to produce indigestible glucans from different starches. Pyrodextrins obtained were complex mixtures of starch derivatives with a wide range of molecular weight as estimated by gel filtration chromatography. Both their molecular weight profiles and contents of indigestible fractions varied with starch source. Experiments with lentil and cassava starches showed that changing dextrinization conditions also affects the susceptibility to enzymatic hydrolysis of the product.

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Section: Main Physical Properties Of Pyrodextrinized Starchessupporting

confidence: 90%

Preparation of Indigestible Pyrodextrins from Different Starch Sources

Laurentin

Cárdenas

Ruales

et al. 2003

J. Agric. Food Chem.

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Studies on Physicochemical, Pasting Characteristics and Amylolytic Susceptibility of Starch from Sorghum (Sorghum bicolor L. Moench) Grains

et al. 1989

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Preparation, physicochemical properties, pasting behavior and amylolytic susceptibility of sorghum starch have been investigated. The yield of starch was about 60.25%, on whole grain basis. The starch exhibited double stage swelling and low solubility pattern in an aqueous system. Viscoamylographic studies on pasting behaviour of the starch revealed a peak viscosity of 800 B. U. at 8% (w/v) concentration; however, it decreased considerably during cooking (viz.holding period of 30 min at 93°C). The amylose content of the starch was 23.45%. The gelatinization temperature range was found to be 68.5-72.5-78.5"C. The results indicated that the native starch hydrolyzed to a limited extent by human salivary a-amylase and glucoamylase as compared to gelatinized starch. In addition, the mode of attack by amylolytic enzymes on the native starch granules viewed by SEM has been studied in detail. Untersuchungen uber physikalisch-chernische Eigenschaften, Verkleisterungscharakteristika und arnylolytische Angreifbarkeit von Starke aus Sorghurnkornern (Sorghum bicolor L. Moench). Die Gewinnung, das physikalisch-chemische und das Verkleisterungsverhalten sowie die amylolytische Angreifbarkeit von Sorghumstarke wurden untersucht. Die Starkeausbeute betrug 60,25%, bezogen auf das Ganzkorn. Die Starke zeigte zweistufige Quellung und geringe Loslichkeit in Wasser. Viskoamylographische Untersuchungen des Verkleisterungsverhaltens der Starke zeigte eine Spitzenviskositat von 800 BE bei 8Y0iger (w/v) Konzentration, die sich jedoch wahrend der Kochperiode (30 min bei 93°C) betrachtlich verringerte. Der Amylosegehalt der Starke war 23,45%. Der Verkleisterungstemperaturbereich lag bei 68,5-72,5-78,5"C. Die Ergebnisse deuten darauf hin, daR die native Starke nur in begrenztem MaR durch menschliche Speichel-a-Amylase hydrolysiert wird, verglichen mit verkleisterter Starke. Zusatzlich wurde die Art und Weise des Angriffs durch amylolytische Enzyme auf die nativen Starkekorner durch SEM im einzelnen untersucht.

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