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Isolation of Velvet Bean ( Mucuna pruriens ) Starch: Physicochemical and Functional Properties
Author(s) -
BetancurAncona David A.,
ChelGuerrero Luis A.,
BelloPérez Luis Arturo,
DávilaOrtiz Gloria
Publication year - 2002
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/1521-379x(200207)54:7<303::aid-star303>3.0.co;2-2
Subject(s) - mucuna pruriens , starch , amylose , velvet , mucuna , legume , food science , chemistry , retrogradation (starch) , swelling , granule (geology) , botany , agronomy , materials science , biology , organic chemistry , composite material
The velvet bean ( Mucuna pruriens ) is an excellent potential starch source as it contains approximately 52 % of this carbohydrate. The physicochemical and functional properties of velvet bean starch were evaluated and compared to those of other starches. The chemical composition was: moisture 10.78 %; solid matter: protein 0.71 %; fiber 0.54 %; ash 0.28 %; fat 0.40 %; starch 98.1 %; and phosphorus 0.015 %. Amylose content was higher (39.21 %) than in tuber and cereal starches but similar to other legume starches. Average granule size was 23.6 μm, granules having an oval shape. Paste properties were: gelatinization temperature, 74.82 °C; gelatinization temperature range, 70—80 °C; and alkali number, 3.22. Gels produced with velvet bean starch were firmer than those produced with corn starch, and had a higher degree of retrogradation, even at high concentrations. At 90 °C, solubility was 16.2 % and swelling power was 16.17 g of water/g of starch. Given these properties, velvet bean starch has potential applications in food products requiring high temperature processing, such as jams, jellies and canned products.