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Raj Kumar - One of the best experts on this subject based on the ideXlab platform.
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Moth Bean starch (Vigna aconitifolia): isolation, characterization, and development of edible/biodegradable films
Journal of Food Science and Technology, 2019Co-Authors: Raj Kumar, Gargi Ghoshal, Meenakshi GoyalAbstract:In the current work, Moth Bean starch was separated from the Moth Bean seeds which were cultivated in the semi arid regions of Haryana and Rajasthan, India using alkali treatment technique and characterized. Isolated and purified Moth Bean starch comprised (12.89–20.37%) amylose, 0.8% protein, 0.4% ash, swelling index and solubility were 10.8–14.7% and 6.4–9.8% respectively. For wrapping application, starch was modified using citric acid as cross linking agent (1–7% w/w of total starch) and film was made using casting method, and investigated the influence of citric acid on the functional properties of the films such as moisture content, solubility, swelling index, water vapor permeability and mechanical property. Significant difference in the functional properties among native and modified Moth Bean starch films was noticed. Interactions among starch chains due to cross linking in the modified starch films were reported using FTIR spectra. Surface micrographs of both purfied starch granules and films were studied using scanning electron microscopy. From the outcomes, it was exhibited that obtained starch granules has range large to small size with distorted cylinder and oval shapes. While cross linked starch films showed compact, slightly rough and homogeneous surface. Tested modified Moth Bean starch films containing citric acid (CA) and sorbitol were utilized as wrapping films to improve the shelf life of fresh lemon. Outcomes showed that the film contains 5% CA could be most promising wrapping materials for lemon that enhanced the shelf life of lemon additionally up to 12 days.
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Moth Bean starch vigna aconitifolia isolation characterization and development of edible biodegradable films
Journal of Food Science and Technology-mysore, 2019Co-Authors: Gargi Ghoshal, Raj Kumar, Meenakshi GoyalAbstract:In the current work, Moth Bean starch was separated from the Moth Bean seeds which were cultivated in the semi arid regions of Haryana and Rajasthan, India using alkali treatment technique and characterized. Isolated and purified Moth Bean starch comprised (12.89-20.37%) amylose, 0.8% protein, 0.4% ash, swelling index and solubility were 10.8-14.7% and 6.4-9.8% respectively. For wrapping application, starch was modified using citric acid as cross linking agent (1-7% w/w of total starch) and film was made using casting method, and investigated the influence of citric acid on the functional properties of the films such as moisture content, solubility, swelling index, water vapor permeability and mechanical property. Significant difference in the functional properties among native and modified Moth Bean starch films was noticed. Interactions among starch chains due to cross linking in the modified starch films were reported using FTIR spectra. Surface micrographs of both purfied starch granules and films were studied using scanning electron microscopy. From the outcomes, it was exhibited that obtained starch granules has range large to small size with distorted cylinder and oval shapes. While cross linked starch films showed compact, slightly rough and homogeneous surface. Tested modified Moth Bean starch films containing citric acid (CA) and sorbitol were utilized as wrapping films to improve the shelf life of fresh lemon. Outcomes showed that the film contains 5% CA could be most promising wrapping materials for lemon that enhanced the shelf life of lemon additionally up to 12 days.
Meenakshi Goyal - One of the best experts on this subject based on the ideXlab platform.
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Moth Bean starch (Vigna aconitifolia): isolation, characterization, and development of edible/biodegradable films
Journal of Food Science and Technology, 2019Co-Authors: Raj Kumar, Gargi Ghoshal, Meenakshi GoyalAbstract:In the current work, Moth Bean starch was separated from the Moth Bean seeds which were cultivated in the semi arid regions of Haryana and Rajasthan, India using alkali treatment technique and characterized. Isolated and purified Moth Bean starch comprised (12.89–20.37%) amylose, 0.8% protein, 0.4% ash, swelling index and solubility were 10.8–14.7% and 6.4–9.8% respectively. For wrapping application, starch was modified using citric acid as cross linking agent (1–7% w/w of total starch) and film was made using casting method, and investigated the influence of citric acid on the functional properties of the films such as moisture content, solubility, swelling index, water vapor permeability and mechanical property. Significant difference in the functional properties among native and modified Moth Bean starch films was noticed. Interactions among starch chains due to cross linking in the modified starch films were reported using FTIR spectra. Surface micrographs of both purfied starch granules and films were studied using scanning electron microscopy. From the outcomes, it was exhibited that obtained starch granules has range large to small size with distorted cylinder and oval shapes. While cross linked starch films showed compact, slightly rough and homogeneous surface. Tested modified Moth Bean starch films containing citric acid (CA) and sorbitol were utilized as wrapping films to improve the shelf life of fresh lemon. Outcomes showed that the film contains 5% CA could be most promising wrapping materials for lemon that enhanced the shelf life of lemon additionally up to 12 days.
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Moth Bean starch vigna aconitifolia isolation characterization and development of edible biodegradable films
Journal of Food Science and Technology-mysore, 2019Co-Authors: Gargi Ghoshal, Raj Kumar, Meenakshi GoyalAbstract:In the current work, Moth Bean starch was separated from the Moth Bean seeds which were cultivated in the semi arid regions of Haryana and Rajasthan, India using alkali treatment technique and characterized. Isolated and purified Moth Bean starch comprised (12.89-20.37%) amylose, 0.8% protein, 0.4% ash, swelling index and solubility were 10.8-14.7% and 6.4-9.8% respectively. For wrapping application, starch was modified using citric acid as cross linking agent (1-7% w/w of total starch) and film was made using casting method, and investigated the influence of citric acid on the functional properties of the films such as moisture content, solubility, swelling index, water vapor permeability and mechanical property. Significant difference in the functional properties among native and modified Moth Bean starch films was noticed. Interactions among starch chains due to cross linking in the modified starch films were reported using FTIR spectra. Surface micrographs of both purfied starch granules and films were studied using scanning electron microscopy. From the outcomes, it was exhibited that obtained starch granules has range large to small size with distorted cylinder and oval shapes. While cross linked starch films showed compact, slightly rough and homogeneous surface. Tested modified Moth Bean starch films containing citric acid (CA) and sorbitol were utilized as wrapping films to improve the shelf life of fresh lemon. Outcomes showed that the film contains 5% CA could be most promising wrapping materials for lemon that enhanced the shelf life of lemon additionally up to 12 days.
Gargi Ghoshal - One of the best experts on this subject based on the ideXlab platform.
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Moth Bean starch (Vigna aconitifolia): isolation, characterization, and development of edible/biodegradable films
Journal of Food Science and Technology, 2019Co-Authors: Raj Kumar, Gargi Ghoshal, Meenakshi GoyalAbstract:In the current work, Moth Bean starch was separated from the Moth Bean seeds which were cultivated in the semi arid regions of Haryana and Rajasthan, India using alkali treatment technique and characterized. Isolated and purified Moth Bean starch comprised (12.89–20.37%) amylose, 0.8% protein, 0.4% ash, swelling index and solubility were 10.8–14.7% and 6.4–9.8% respectively. For wrapping application, starch was modified using citric acid as cross linking agent (1–7% w/w of total starch) and film was made using casting method, and investigated the influence of citric acid on the functional properties of the films such as moisture content, solubility, swelling index, water vapor permeability and mechanical property. Significant difference in the functional properties among native and modified Moth Bean starch films was noticed. Interactions among starch chains due to cross linking in the modified starch films were reported using FTIR spectra. Surface micrographs of both purfied starch granules and films were studied using scanning electron microscopy. From the outcomes, it was exhibited that obtained starch granules has range large to small size with distorted cylinder and oval shapes. While cross linked starch films showed compact, slightly rough and homogeneous surface. Tested modified Moth Bean starch films containing citric acid (CA) and sorbitol were utilized as wrapping films to improve the shelf life of fresh lemon. Outcomes showed that the film contains 5% CA could be most promising wrapping materials for lemon that enhanced the shelf life of lemon additionally up to 12 days.
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Moth Bean starch vigna aconitifolia isolation characterization and development of edible biodegradable films
Journal of Food Science and Technology-mysore, 2019Co-Authors: Gargi Ghoshal, Raj Kumar, Meenakshi GoyalAbstract:In the current work, Moth Bean starch was separated from the Moth Bean seeds which were cultivated in the semi arid regions of Haryana and Rajasthan, India using alkali treatment technique and characterized. Isolated and purified Moth Bean starch comprised (12.89-20.37%) amylose, 0.8% protein, 0.4% ash, swelling index and solubility were 10.8-14.7% and 6.4-9.8% respectively. For wrapping application, starch was modified using citric acid as cross linking agent (1-7% w/w of total starch) and film was made using casting method, and investigated the influence of citric acid on the functional properties of the films such as moisture content, solubility, swelling index, water vapor permeability and mechanical property. Significant difference in the functional properties among native and modified Moth Bean starch films was noticed. Interactions among starch chains due to cross linking in the modified starch films were reported using FTIR spectra. Surface micrographs of both purfied starch granules and films were studied using scanning electron microscopy. From the outcomes, it was exhibited that obtained starch granules has range large to small size with distorted cylinder and oval shapes. While cross linked starch films showed compact, slightly rough and homogeneous surface. Tested modified Moth Bean starch films containing citric acid (CA) and sorbitol were utilized as wrapping films to improve the shelf life of fresh lemon. Outcomes showed that the film contains 5% CA could be most promising wrapping materials for lemon that enhanced the shelf life of lemon additionally up to 12 days.
Narendra Sankhla - One of the best experts on this subject based on the ideXlab platform.
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Growth and organogenesis in Moth Bean callus cultures as influenced by triazole growth regulators and gibberellic acid
Journal of Plant Growth Regulation, 1991Co-Authors: Narendra Sankhla, A. Upadhyaya, H. S. Gehlot, A. Sankhla, T. D. Davis, Daksha SankhlaAbstract:The triazole plant growth regulators, paclobutrazol and uniconazole, reduced in vitro growth of Moth Bean callus by 20–25% when added to the culture medium at 1 mg/L (3.4 μM). The addition of 10 mg/L (29 μM) gibberellic acid (GA3) to the culture medium in combination with the triazoles restored callus growth to a level equivalent to that of the untreated control. GA3 alone had little effect on callus growth. When added to a regeneration medium at 1 mg/L both paclobutrazol and uniconazole reduced the percentage of cultures that formed roots, as well as the mean number of roots per culture. In contrast, GA3 increased root formation and counteracted the inhibitory effects of the triazoles on rooting. The addition of triazoles or GA3 to the regeneration medium reduced the formation of green meristematic nodules, which are precursors of shoots in Moth Bean callus. When callus was grown in the presence of either paclobutrazol or uniconazole, subsequent root and green meristematic nodule formation were reduced upon transfer to a growth regulator-free regeneration medium. The results of this study indicate that exposure of Moth Bean callus tissue to micromolar concentrations of triazoles or GA3 can significantly alter in vitro growth and differentiation.
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Heat shock tolerance and antioxidant activity in Moth Bean seedlings treated with tetcyclacis
Plant Growth Regulation, 1991Co-Authors: Abha Upadhyaya, Tim D. Davis, Narendra SankhlaAbstract:Moth Bean ( Vigna aconitifolia (Jacq.) Marechal cv. Jaadia) seeds were germinated in the presence of 0, 18, or 36 μ M solutions of the gibberellin biosynthesis inhibitor, tetcyclacis. After 72 h, seedlings were exposed to 22 or 48°C for 90 min. The 48°C temperature dramatically increased total electrolyte and sugar leakage from the seedlings, particularly in the controls. Tetcyclacis reduced electrolyte and sugar leakage at 48°C by 15–35% compared to the 48°C controls. High temperature increased malondialdehyde concentration in control seedlings but not in treated seedlings indicating that tetcyclacis inhibited high temperature-induced lipid peroxidation. Relative to the control, tetcyclacis tended to increase the total activities of catalase and peroxidase in the seedlings. In contrast, tetcyclacis tended to decrease ascorbic acid oxidase activity, particularly at 48°C. These results suggest that tetcyclacis conferred at least some heat shock tolerance to Moth Bean seedlings. This increased tolerance was correlated with increased activities of some antioxidant systems.
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Epibrassinolide Does Not Enhance Heat Shock Tolerance and Antioxidant Activity in Moth Bean
HortScience, 1991Co-Authors: Abha Upadhyaya, Tim D. Davis, Narendra SankhlaAbstract:Moth Bean (Vigna aconitifolia Jacqu. Marecbal cv. Jaadia) seeds were ger- minated in 0, 0.1, 1, or 2 µ M EBL. After 72 hours, seedlings were exposed to 22 or 48C for 90 minutes. At 48C, EBL increased total electrolyte, K +, and sugar leakage from the seedlings relative to the control. Following exposure to 48C, EBGtreated seedlings bad higher malondialdebyde concentrations than controls, indicating that EBL enhanced high-temperature-induced lipid peroxidation. At 48C, EBL increased ascorbic acid oxidase activity but decreased superoxide dismutase activity relative to the control. Taken collectively, these data do not support a hypothesis that brassinos- teroids confer beat shock tolerance to Moth Bean. Chemical name used: 24-epibrassi- nolide (EBL).
Harinder Singh - One of the best experts on this subject based on the ideXlab platform.
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Physicochemical, morphological, thermal and pasting characteristics of starches from Moth Bean ( Vigna aconitifolia ) cultivars grown in India: an underutilized crop
Journal of food science and technology, 2017Co-Authors: Rakesh Punia, Jagriti Mukhrjee, Tarkeshwar Nayak, Madan Mohan Sharma, Dipankar Kalita, Harinder SinghAbstract:This is a first kind of study on genotype diversity of starches of Moth Bean an underutilized pulse of India. Physicochemical properties like amylose content (7.8–21.4%), swelling power (11–13.5 g/g), solubility (5.9–9.0%) of starches were observed to differ significantly among the six Moth Bean starches. Swelling power of all the Moth Bean starches was observed to increase in the temperature range of 55–95 °C. Scanning electron microscopy indicated polyhedral, irregular shape of granule. X-ray diffraction studies indicated a ‘C’ type crystalline structure and the starches differed significantly in relative crystallinity (17–34%) which affected significantly retro gradation tendencies of the starches. Peak viscosity of starches varied significantly and ranged between 4580 and 5087 cP. Resistant starch content of starches also varied significantly among the cultivars and ranged between 57.3 and 75.6%.
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influence of acid hydrolysis on physico chemical structural and pasting properties of Moth Bean vigna aconitifolia starch
Starch-starke, 2017Co-Authors: Harinder Singh, Sushil Kumar, Sheetal Thakur, Jagriti Mukhrjee, Tarkeshwar Nayak, Barjinder Pal KaurAbstract:Moth Bean (Vigna aconitifolia) is a drought-resistant legume, cultivated in arid and semi-arid regions of India and Africa. Starch was isolated from Moth Bean seeds using the wet-milling method and was treated in 2.2 N HCl for durations ranging from 0 to 120 h. Amylose content (18.3%) and swelling power (8.8 g/g) showed progressive decrease with duration in acid treatment. X-ray diffraction showed typical “C” patterns for native and acid-treated starches. Microscopy images revealed an irregular, polygonal structure of the starch granules. Cracks were also observed in the centre of starch granules. Pasting properties showed a drastic decrease of more than 90% in peak viscosity after 4 h of duration and the graph of viscosity versus time almost showed a flat profile after 4 h.
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Influence of acid hydrolysis on physico‐chemical, structural, and pasting properties of Moth Bean (Vigna aconitifolia) starch
Starch - Stärke, 2016Co-Authors: Harinder Singh, Sushil Kumar, Sheetal Thakur, Jagriti Mukhrjee, Tarkeshwar Nayak, Barjinder Pal KaurAbstract:Moth Bean (Vigna aconitifolia) is a drought-resistant legume, cultivated in arid and semi-arid regions of India and Africa. Starch was isolated from Moth Bean seeds using the wet-milling method and was treated in 2.2 N HCl for durations ranging from 0 to 120 h. Amylose content (18.3%) and swelling power (8.8 g/g) showed progressive decrease with duration in acid treatment. X-ray diffraction showed typical “C” patterns for native and acid-treated starches. Microscopy images revealed an irregular, polygonal structure of the starch granules. Cracks were also observed in the centre of starch granules. Pasting properties showed a drastic decrease of more than 90% in peak viscosity after 4 h of duration and the graph of viscosity versus time almost showed a flat profile after 4 h.