STUDIES ON THE CHARACTERISTICS OF BLACK BEAN STARCH

被引：46

作者：

LAI, CC

VARRIANOMARSTON, E

机构：

[1] Dept of Grain Science & Industry, Kansas State University, Manhattan, Kansas

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb03828.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The physicochemical properties of black bean starch were studied. Isolated bean starch had a high amylose content (38%), a high gelatinization temperature range (63.8‐76°C) and relatively low swelling (11 units at 95° C) and solubility (18% at 95° C) patterns. These data suggested that inherent structural characteristics of the starch contributed to limited in situ starch gelatinization and swelling during the cooking of black beans. Copyright © 1979, Wiley Blackwell. All rights reserved

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页码：528 / &

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