Isolation and Characterization of Starch from Moth Bean

Abstract

The dry seeds contained 47.9% starch. The starch was isolated from seeds using cold water, hot water
and alkali solution (NaOH, 1.5%) as extractant with 28.1, 32.8 and 29.9%, recovery respectively. The
purified starch contained 0.06% nitrogen, 0.09% ash, and 0.16% lipids. The isolated starch contained
27% amylose with 4.0%-damaged starch. Water and fat absorption capacity and gelatinization
temperature of isolated starch were 80.2%, 72.5% and 66.5 0
C, respectively. Swelling factor increased
from 1.7% at 50 0
C to 21.4% at 95 0
C while amylose leaching was observed above 70 0
C (7.7%) and it
was maximum 14.4% at 95 0
C. Enzymatic hydrolysis within 24 hr was 24.9% while the acid hydrolysis
observed upto 40.1% within 20 days.