Physicochemical properties of starch from cow pea

• Published in: Korean 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
• Language: Korean
• 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

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