Abstract
The isolation, characterization and amylolytic digestion of pearl millet starch has been studied. The yield of the starch was approximately 60·2%, on a whole grain basis. The starch exhibited two-stage swelling and moderate solubility patterns in an aqueous medium. The starch contained 22·8% amylose. The gelatinization temperature range of the starch was 69·5–74·0–77·5°C. The viscoamylographic examination on starch paste (8%, w/v) showed a peak viscosity of 640 BU but it reduced considerably during holding at 93°C for 30 min. However, the viscosity of the starch paste increased abruptly (885·0 BU) during cooling (50°C) probably due to retrogradation of amylose. The extent and modes of attack by glucoamylase and human salivary α-amylase on the native starch granules as viewed by scanning electron microscopy were investigated.
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