Studies on the characteristics of black bean starch
1979
Lai, C.C. | Varriano-Marston, E.
Extract: The physicochemical properties of black bean starch were studied. Isolated bean starch had a high amylose content (38 percent), a high gelatinization temperature range (63.8-76 degrees C) and relatively low swelling (11 units at 95 degrees C) and solubility (18 percent at 95 degrees C) patterns. These data suggest that inherent structural characteristics of the starch contributed to limited in situ starch gelatinization and swelling during the cooking of black beans.
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