Isolation of starch in amaranth grain
1992
Halasova, G. | Dodok, L. | Lokaj, J. | Smelik, A. | Vollek, V. (Slovenska Technicka Univ., Bratislava (Slovak Republic). Chemickotechnologicka Fakulta)
Starch was isolated from amaranth grain using 5 different ways. The highest starch recovery has been achieved using steeping in water at the temperature of 6-8 degrees Celsius, 59.36 percent. The purest starch was isolated by steeping in water at the temperature of 6-8 degrees Celsius and by purification process with NaCl, NaOH and ethanol (particularly meets the requirements for 1 percent protein content). It does not contain any fat. Microscopic pictures at 320-fold enlargement and scanning electron microscopy confirmed the hexagonal shape of starch grains. Average grain size is 1 micron.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Agricultural Knowledge and Innovation Institute