STARCH OF THE FABABEAN (VICIA-FABA) - COMPARISON WITH WHEAT AND CORN STARCH

被引:25
作者
LORENZ, K
机构
[1] Department of Food Science and Nutrition, Colorado State University, Fort Collins, Colorado
来源
STARKE | 1979年 / 31卷 / 06期
关键词
D O I
10.1002/star.19790310602
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Fababean starch (Vicia faba) was prepared by air‐classifying a fababean flour, but then required repeated water extractions to reduce the protein content to a level comparable to that found in laboratory‐prepared corn‐ and wheat starches. Scanning electron microscopy of the fababean starch showed oval or irregularly shaped granules which were larger in average particle size than those of corn starch. Fababean starch had a higher amylose content, gelatinization temperature range and water‐binding capacity, but a lower swelling power and solubility at 90 °C compared to wheat‐ and corn starch. Amylograph viscosities were in‐between values recorded for the other 2 starches at each reference point. The observed differences in physico‐chemical characteristics between the cereal starches and the legume starch were not large. Copyright © 1979 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim
引用
收藏
页码:181 / 184
页数:4
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