- Tytuł:
-
Studies on starch isolated from kudzu roots [ Pueraria lobata Willd.]
Badania skrobi wyizolowanej z korzeni kudzu [ Pueraria lobata Willd.] - Autorzy:
-
Achremowicz, B.
Tanner, R.D. - Powiązania:
- https://bibliotekanauki.pl/articles/1372611.pdf
- Data publikacji:
- 1996
- Wydawca:
- Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
- Tematy:
-
cechy fizyczne
bialko
przemysl farmaceutyczny
korzenie
tluszcz
Pueraria lobata
kudzu
skrobia
cechy chemiczne
przemysl spozywczy
wykorzystanie
kleikowanie skrobi
oznaczanie - Opis:
- Starch from kudzu roots (Pueraria lobata) was isolated, characterised and compared with commercial available starch products such as potato, corn and wheat. The yield of starch from kudzu roots ranged from 65 to 162 g starch/kg depending on the age of the root. The examined diameters of kudzu starch granules showed that about 80% had an average diametter less than 32 µm. The fat and protein contents of the starch were about O.lt, and 0.08%, respectively. The HPLC analysis of enzymatic hydrolysate (alpha-amylase) of the starch showed that it contained low amount of reducing sugars, and the predominate carbohydrate was dextrin (Gn=45.6%). The viscosity obtained was 412 BU, being two-fold lower than the viscosity of both potato and corn starches, and somewhat closer to the viscosity of wheat starch. In addition, kudzu starch showed different physico-chemical properties compared to starches from other sources. These features could offer a novel application of this starch in carbohydrate processing industries.
- Źródło:
-
Polish Journal of Food and Nutrition Sciences; 1996, 05, 3; 63-71
1230-0322
2083-6007 - Pojawia się w:
- Polish Journal of Food and Nutrition Sciences
- Dostawca treści:
- Biblioteka Nauki
Artykuł