Title : Studies on single and different acid modified starches
Abstract:
Starch was isolated from Cereals (rice, waxy rice, sorghum, ragi, wheat), Pulses (chick pea, green gram), Commercial root (tapioca) and Tuber (potato) starch were single acid (0.5N HCl) modified for different periods; also modified with 0.5N of each of HNO3, H2SO4, and H3PO4 for 1.5h. AFN increased progressively with time of modification and was highest in cereals followed by root, legume and tuber starches. However reduction in Mn was in the reverse order. Potato starch had the highest Mn among the nonwaxy native starches and showed the greatest fall upon modification, whereas cereal starches had the least Mn in native form and showed the least fall. In fact, there was a clear proportionality between the Mn of native starch and the extent of its hydrolysis under any given set of conditions. This relationship could be expressed by two intersecting lines, one for grains and one for root and tuber starches There was a clear proportionality between Mn of native starches and the extent of its hydrolysis under any given set of conditions. Modified starches without neutralization kept in RT continued to hydrolyze strongly in potato compared to other starches. Highest AFN for HCl and HNO3 was observed followed by H2SO4 and H3PO4. Extent of hydrolysis was proportional to Mn of native starches observed only in HCl and HNO3 but not in any other acids. [n] of native starches showed positive correlation with their Mn and decreased upon modification. IBC did not follow any pattern. Mn and IBC of solublized starches were lower in all modified starches except potato which did not change much. Some of the important properties of finger millet starch after modification with different acids will also be highlighted.
Some symbols: AFN: Alkali fluidity number; Mn : Number average molecular weight ; [n] : Intrinsic viscosity ; IBC: Iodine binding capacity
Audience Take Away:
- Audience will not have an idea about the starch, they understand from my talk about this.
- The topic will enable the audience the application of starch in day to day life.The lecture informs academic applications of various starches.
- The topic is on fundamental behavior of grain and their starches, which will be helpful to understand the inner contents of grain and this will help them for teaching also.
- This lecture will help them how the cereal grains starches are different from legume or pulse starches and in turn how these two are different from root and tuber starches
- This lecture is not concerned to design, but will throw light on the max. uses of industrial starches in their day to day life.
- List all other benefits.
- Audience will come to know what grains are made up of.
- Energy given to our body is from the starch of the grains will be informed.
- Digestion of starch, how cereals starches digests fast, but finger millet starch will show its slow digestibility, will be informed to the audience.
- Bigger granules will break down fast as seen in the case of potato starch, whereas smaller granules differ quiet differently.
- Molecular breakdown is high in potato compared to other starches.
- Why finger millet starch digest slowly and how green gram starch digest quite fast is informed in this lecture.
It is also informed, the day to day uses of starch in our house hold level as well as industrial uses of the starches are also informed.
