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Studies on New Starches. Part 2. A Study of the Properties of Four Varieties of Mucuna Bean (Stizolobium)
Author(s) -
Tolmasquim E.,
Corrêa A. M. N.,
Nakamura T.
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.19700220907
Subject(s) - mucuna , amylose , swelling , homogeneous , solubility , viscosity , solubilization , chemistry , food science , chemical engineering , polymer chemistry , materials science , mathematics , starch , composite material , agronomy , organic chemistry , biochemistry , biology , combinatorics , engineering
The starches of the four varieties of Mucuna that have been studied are formed by granules of different sizes and rounded shapes. The average affinity for iodine is 5.60% and the amylose content is not very high. The values of the restricted swelling power and solubility and the slow and progressive solubilization in DMSO suggest a very homogeneous structure, with strong linking forces and a high degree of association inside the granules. The Brabender viscosity curves are very similar to those of the starches with artificially crossed linkages. These properties give the Mucuna bean starches very useful technological applications.