Date of Award
5-2020
Document Type
Thesis
Degree Name
B.Sc. Biotechnology
Department
Department of Biotechnology
First Advisor
Dr. Nirmal Mazumder
Abstract
The hydrolysis of starch using α-amylase is the basis on which the effect of enzymatic digestion on starch granules is quantified. The subsequent characterisation performed using microscopic and spectroscopic techniques broadens knowledge on the behaviour of potato starch under different conditions, such as temperature treatment. Potatoes are known to consist of resistant starch (RS) in raw form and rapidly digesting starch (RDS) when cooked. This information can be linked with glycaemic index of potatoes under different conditions, as it is an important factor to consider for individuals who are required to monitor their blood sugar levels as a result of health conditions, such as diabetics and people suffering from chronic heart diseases. The study of alpha amylase digestion of potato starch can therefore be useful for health practitioners as well as in various industrial domains such as food and textile industries.
Recommended Citation
Jagadeesan, Sreeshna, "Structural and spectroscopic characterisation of potato starch following α-amylase and temperature treatment" (2020). Manipal School of Life Sciences, Manipal Theses and Dissertations. 2.
https://impressions.manipal.edu/mlsc/2
