کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4562287 | 1330708 | 2010 | 6 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: In vitro digestibility, structural and functional properties of starch from pigeon pea (Cajanus cajan) cultivars grown in India In vitro digestibility, structural and functional properties of starch from pigeon pea (Cajanus cajan) cultivars grown in India](/preview/png/4562287.png)
Starches isolated from two pigeon pea cultivars (AL-15 and AL-201) were evaluated for their in vitro digestibility, structural and functional properties. Both the cultivars exhibited a characteristic C-type diffraction pattern with relative crystallinity values of 31.9% and 34.2%, for AL-15 and AL-201, respectively. The structural characterization obtained using high performance size exclusion column chromatography revealed that molecular weight of amylopectin and amylose was higher for AL-201 (396 and 3.92 × 106 g/mol, respectively) in comparison to AL-15 starch (354 and 3.31 × 106 g/mol, respectively). AL-201 exhibited higher values for transition temperatures, enthalpy of gelatinization, pasting temperature and percentage retrogradation in comparison to AL-15 starch. Slowly digestible starch, readily digestible starch and resistant starch contents of AL-15 and AL-201 cultivars were observed to be 31.0, 8.1 and 60.9% and 29.6, 5.2 and 65.2%, respectively. The hydrolysis index and RS values indicated that pigeon pea starches were highly resistant to digestion.
Journal: Food Research International - Volume 43, Issue 1, January 2010, Pages 263–268