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Studies on the Starch of Dioclea violacea
Author(s) -
Rosenthal F. R. T.,
Pelegrino S. L.,
Mello A. P.,
Silva S. M. O.
Publication year - 1974
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.19740260707
Subject(s) - starch , amylose , swelling , retrogradation (starch) , corn starch , food science , chemistry , materials science , composite material
The seeds of Dioclea violacea contain almost 50% of starch (dry basis). This starch presents some rounded granules, and other of oval or irregular shape, measuring 22–55 μ in lenght and 21–52 μ in width. It contains approximately 27.5% of amylose and its temperature of gelatinization is very similar to that of corn starch. The X‐ray diffraction diagrams of this starch show a C type crystalline structure, with curves similar to those of corn starch (A type). The starch shows restricted swelling, and forms thick, non‐cohesive pastes, sufficiently stable under the action of different agents. Owing to its chemical composition, the gelatinized pastes show great tendency towards retrogradation and result in the formation of an opaque and rigid gel. Its characteristics are those common in the starches of a great number of leguminosae, and ressemble, in some aspects, those of corn starch .