The effect of the hydrothermal modification on the properties of the starch obtained from chosen legume seeds
2007
Piecyk, M. | Walicka, R.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Biotechnologii, Mikrobiologii i Oceny Zywnosci
The preparation of the starch from the grinding and shelling seeds of bean variety Piekny Jas (Phaseolus multiflorus) and broad bean (Vicia faba) variety Bartom were obtained and modification hydrothermal (ratio starch: water - 1:3, temperature 60 deg C for broad bean or 62 deg C for bean, time 24 h) was applied. Research of PSMH demonstrated, that modification applied caused more further purity the preparation (decreasing of content the ash, protein) and decreasing of amylose content and real surface of starch granules. The modification caused a fall in the water binding capacity and the solubility of the preparations. However, these values increased from 60 deg C to 80 deg C. Also there was a considerable improvement in the digestibility in vitro (greater or equal 1.5 once) of both preparations
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