Physicochemical properties of starch obtained from Curcuma karnatakensis - A new botanical source for high amylose content
D.H. Tejavathi, B.S. Sujatha, Chandrakant S. Karigar
Abstract
species, where B types are reported. Since its high amylose content leads to an increased tendency to retrogradation and the formation of resistant starch, this taxon could become one of the major dietary sources of starch in the future. In addition, a source rich in amylose specifies its prospective application in the pharmaceutical and biodegradable film industry.
Topics & Concepts
AmyloseStarchZingiberaceaeCurcumaRhizomeFood scienceChemistryRetrogradation (starch)BotanyBiologyFood composition and propertiesAluminum toxicity and tolerance in plants and animalsPolysaccharides Composition and Applications