Starch isolation from different cereals with variable Amylose/amylopectin ratio and its morphological study using SEM and FT-IR

Starches from the wheat (UP262, PBW343), rice (PB2, PD19) and millets (Finger millet VL Mandua-352, Barnyard millet VL Madira-207, Foxtail millet DHFT-109-3) were isolated by alkali extraction method and characterized for morphologically and biochemical properties. The morphological properties of starch granules were studied by scanning electron microscope. The infrared spectroscopy is sensitive to structural changes on starch macromolecule, such as helicoidal chain conformation, crystallinity, retrogradation and water content. Starch yield was found maximum in rice followed by wheat and millets. High value of amylose-amylopectin ratio indicates low glycemic index.