Physicochemical properties of starch from cow pea
1987
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)
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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