Enzyme debranching studies on green gram (Phaseolus aureus) starch fractions
1996
Madhusudhan, B. | Tharanathan, R.N.
The molecular architecture of green gram starch has been studied after fractionation by enzymic methods and size exclusion chromatography. Green gram starch has a high content (ca 30%) of sparsely branched amylose of a relatively high molecular weight (4.5 X 10(6), highly branched amylopectin and moderately branched intermediate fraction. The low in vitro digestibility with glucoamylase of green gram starch is probably related to its molecular structure.
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