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Differential Scanning Calorimetry of Air‐Classified Starch and Protein Fractions from Eight Legume Species
Author(s) -
Sosulski F. W.,
Hoover R.,
Tyler R. T.,
Murray E. D.,
Arntfield S. D.
Publication year - 1985
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.19850370803
Subject(s) - differential scanning calorimetry , legume , starch , amylose , viscosity , chemistry , food science , starch gelatinization , denaturation (fissile materials) , botany , materials science , thermodynamics , nuclear chemistry , biology , physics , composite material
The thermodynamic parameters of eight legume flours were interpreted following differential scanning calorimetry (DSC) of their air‐classified starch and protein fractions. Samples of legumes from different sources, and their air‐classified fractions, showed consistent peak gelatinization (T G ) and peak denaturation/aggregation temperatures for each legume species. However, enthalpies of gelatinization and denaturation/aggregation were highly variable, were not specific to species, and appeared to be determined primarily by environmental conditions during seed development. The T G values for the starch fractions were closely correlated to the initial pasting temperatures but the viscosity characteristics of the starch slurries were not associated with DSC parameters or the amylose contents of the starch fractions. The amylograph viscosity curves lacked a distinct pasting peak and showed stable viscosities during the heating cycle.