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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(10): 211-228
DOI: https://doi.org/10.20546/ijcmas.2018.710.022


Starch Isolation from Different Cereals with Variable Amylose/Amylopectin Ratio and Its Morphological Study Using SEM and FT-IR
Vivek Chandra Verma1, Anil Kumar2, M.G.H. Zaidi3, A.K. Verma1, J.P. Jaiswal4, D.K. Singh5, Archana Singh1 and Sanjeev Agrawal1*
1Department of Biochemistry
2Department of Molecular Biology and Genetic Engineering
3Department of Chemistry
4Department of Genetics and Plant Breeding
5Department of Agronomy, GBPUA&T, Pantnagar - 263145, India
*Corresponding author
Abstract:

Starches from the wheat (UP262, PBW343), rice (PB2, PD19) and millets (Finger millet VL Mandua-352, Barnyard millet VL Madira-207, Foxtail millet DHFT-109-3) were isolated by alkali extraction method and characterized for morphologically and biochemical properties. The morphological properties of starch granules were studied by scanning electron microscope. The infrared spectroscopy is sensitive to structural changes on starch macromolecule, such as helicoidal chain conformation, crystallinity, retrogradation and water content. Starch yield was found maximum in rice followed by wheat and millets. High value of amylose-amylopectin ratio indicates low glycemic index. Amylose content is important for food processing in the industry and for quality. The amylose content (%) was found significant in all cultivars. The amylose content (%) was found maximum in rice (PB2, PD19) and wheat (UP262) followed by PBW343 (Wheat) and finger millet. The amylose content in millet varies from 31-33%. Total starch content ranged from 57-70% in cereals in the present study. Total starch content was found maximum in rice followed by wheat and millets. Total starch content in rice (PB2 & PD19) was found 67% and 70% respectively. The proximate content of total starch in barnyard millet (58%), finger millet (57%) and foxtail millet (59%) was found in the present study. Scanning electron microscopy (SEM) has been a useful tool for investigating the microstructures of cereal grains and derived products.


Keywords: Amylose-amylopectin, Rice, Wheat, Millets, Starch, SEM, FT-IR
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How to cite this article:

Vivek Chandra Verma, Anil Kumar, M.G.H. Zaidi, A.K. Verma, J.P. Jaiswal, D.K. Singh, Archana Singh and Sanjeev Agrawal. 2018. Starch Isolation from Different Cereals with Variable Amylose/Amylopectin Ratio and Its Morphological Study Using SEM and FT-IR.Int.J.Curr.Microbiol.App.Sci. 7(10): 211-228. doi: https://doi.org/10.20546/ijcmas.2018.710.022