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Jack‐Bean Starch. 1. Properties of the Granules and of the Pastes
Author(s) -
Rosenthal Feiga R. T.,
Espindola Lodson,
De Oliveira Sandra M. G.
Publication year - 1970
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/star.19700220407
Subject(s) - canavalia ensiformis , starch , swelling , chemistry , amylase , food science , materials science , composite material , biochemistry , enzyme
Jack bean (Canavalia ensiformis) starch is composed of granules measuring up to 37 micra. Gelatinization temperatures of the granules range from 67.5 to 78 °C. Its pastes, in concentrations up to 6 % did not show swelling peak which appears only in high concentrations. They are very stable during stirring, both at low and high temperatures. They are also more resistant to α‐amylase bacterial action than those of corn starch. The results, both for granules and pastes of this starch, show a great resemblance with the same data for guandu bean.