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Effect of Cross‐Linking on Functional Properties of Legume Starches
Author(s) -
Hoover R.,
Sosulski F.
Publication year - 1986
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.19860380502
Subject(s) - amylose , swelling , amylopectin , starch , chemistry , food science , legume , granule (geology) , field pea , amylase , absorption of water , monomer , biochemistry , botany , materials science , organic chemistry , enzyme , biology , polymer , composite material , pisum
Abstract Refined starches from lentil, fababean and field pea contained 38.5, 32.0 and 34.2% amylose, respectively, where the water binding capacities, swelling powers, susceptibilities to amylase digestibility and amylograph viscosities were in the order: lentil > fababean > field pea. This evidence and the X‐ray diffraction data suggested that the degrees of molecular association between starch chains, especially amylopectin, followed the order: field pea > fababean > lentil. Cross linking with phosphorus oxychloride decreased water binding capacity, swelling power, α‐amylase digestibility and 95°C viscosity in the amylograph but increased the degree of set‐back. X‐ray diffraction patterns indicated that cross linking occurred mainly in the amorphous regions of the starch granule. Scanning electron microscopy showed that cross linking hindered amylose exudation. The stable hot paste viscosities of cross‐linked starches would be of value where low pH and high temperature are employed during pressure cooking or sterilization while the low degree of set‐back of field pea starch should improve the freeze‐thaw stability and textural quality of frozen foods.