Amylolytic Susceptibility of Native Groundnut and Ragi Starch Granules as Viewed by Scanning Electron Microscopy

The amylolytic susceptibility, using glucoamylase II from Aspergillus niger and salivary α‐amylase, of groundnut and ragi (finger millet) starch granules was investigated. The rate of hydrolysis was followed by estimating the amounts of glucose and maltose released. The degradation patterns were observed using the scanning electron microscope. This revealed that in groundnut starch attack by both the enzymes was uniform and resulted in several types of pitting, whereas ragi starch, although undergoing greater degradation than groundnut starch, showed only a few corrosions that resulted in little change in surface structures.