Physicochemical properties of starch from cow pea

Starch granules of cow pea were oval with their sizes of 6-22 micron. X-ray diffraction pattern of starch granules showed some crystallinity at 2 theta 15, 17.1, 18.1, 22.9 deg. The blue value of starch was 0.370, amylose contents 28.1 % and water binding capacity 70.6%. Swelling power of the starch...

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Bibliographic Details
Published inKorean Journal of Food Science and Technology (Korea R.) Vol. 19; no. 1
Main Authors Kim, H.S. (Chungbuk National Univ., Chongju (Korea R.). Dept. of Food Economics Education), Kweon, M.R, Ahn, S.Y. (Seoul National Univ., Seoul (Korea R.). Dept. of Home and Nutrition)
Format Publication
LanguageKorean
Published 01.02.1987
Subjects
ALMIDON
AMIDON
AMILOSA
AMYLOSE
ESNIEBE
MICROSCOPIA
MICROSCOPIE
PROPIEDADES FISICO-QUIMICAS
PROPIEDADES OPT
PROPRIETE OPT
PROPRIETE PHYSICO-CHIMIQUE
RAYON X
RAYOS-X
SOLUBILIDAD
SOLUBILITE
tyCAUPI
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Summary:Starch granules of cow pea were oval with their sizes of 6-22 micron. X-ray diffraction pattern of starch granules showed some crystallinity at 2 theta 15, 17.1, 18.1, 22.9 deg. The blue value of starch was 0.370, amylose contents 28.1 % and water binding capacity 70.6%. Swelling power of the starch increased rapidly from 65 deg C to 75 deg C thereafter increased less rapidly. Solubility showed the same pattern as the swelling power. Optical transmittance of 0.2 % starch suspension was increased rapidly from 70 deg C and the gelatinization between 70 deg C and 90 deg C was single stage. Amylogram of 4 % starch solution showed no peak visco1092sity but 6 % starch solution showed peak visco
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