ISSN 2756-343X
Global Journal of Food and Agribusiness Management ISSN 2756-343X Vol. 2 (3), pp. 001-003, March, 2011. © International Scholars Journals
Full Length Research Paper
Isolation and Characterization of Starch from Moth Bean
B.N.Kevate2, U.D.Chavan*,1 S.S.Kadam,3 J.K.Chavan4 and R. Amarowicz5
1Associate Professor of Department Food Science and Technology. Mahatma Phule Krishi Vidyapeeth, Rahuri, India. P
2M.Sc. Student; Department of Food Science and Technology, MPKV, Rahuri.
3Head, Department of Food Science and Technology, Mahatma Phule Krishi Vidyapeeth, Rahuri,
4Associate Professor of Department Food Science and Technology. Mahatma Phule Krishi Vidyapeeth, Rahuri.
5Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Division of Food Science, Olsztyn, Poland
Accepted 19 November, 2010
Abstract
The dry seeds contained 47.9% starch. The starch was isolated from seeds using cold water, hot water and alkali solution (NaOH, 1.5%) as extractant with 28.1, 32.8 and 29.9%, recovery respectively. The purified starch contained 0.06% nitrogen, 0.09% ash, and 0.16% lipids. The isolated starch contained 27% amylose with 4.0%-damaged starch. Water and fat absorption capacity and gelatinization temperature of isolated starch were 80.2%, 72.5% and 66.5 0C, respectively. Swelling factor increased from 1.7% at 50 0C to 21.4% at 95 0C while amylose leaching was observed above 70 0C (7.7%) and it was maximum 14.4% at 95 0C. Enzymatic hydrolysis within 24 hr was 24.9% while the acid hydrolysis observed upto 40.1% within 20 days.
Keyword: Moth bean, Starch, Isolation, Chractrization.