Abstract
AbstractStarch has been isolated and purified from the moth bean. The yield was about 33.5% of starch from the whole legume seeds. The amylose content of the starch was found to be 26.4%. The gelatinization temperature range was 62–72 °C. The starch exhibited single stage swelling and low solubility pattern. The extensive solubility in dimethylsulfoxide may be attributed to heterogeneous bonding forces within the granule. The amylolytic susceptibility of native and gelatinized starch with amylolytic enzymes have been studied. The starch was found to be non‐ionic.
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