ISOLATION AND CHARACTERIZATION OF STARCH FROM AMARANTH FLOUR

被引：0
|
作者：
ZHAO, JG [1 ]
WHISTLER, RL [1 ]
机构：
[1] PURDUE UNIV,DEPT BIOCHEM,W LAFAYETTE,IN 47907
来源：
CEREAL CHEMISTRY | 1994年 / 71卷 / 04期
关键词：
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
A simple procedure for isolation of amaranth starch uses commercial amaranth flour as starting material. Flour is stirred in 0.25% sodium hydroxide solution, and the starch is isolated by screening and centrifugation with water washing. Granules remain well-formed, with a low content of protein and fat. In comparison, a commercial sample had higher protein and fat content, which may account for the existence of the starch ''popcorn balls'' formed of granules cemented together in a unique spherical shape.
引用
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页码：392 / 393
页数：2
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