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Tepary Bean Starch . Part I. Physico‐chemical Properties
Author(s) -
Abbas I. R.,
Berry J. W.
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.19860380606
Subject(s) - amylopectin , amylose , starch , legume , fractionation , food science , chemistry , botany , materials science , chromatography , biology
Starch of high purity was isolated by a simple procedure from tepary beans ( Phaseolus acutifolius var. latifolius ). Granules were spherical to oval with a birefringence pattern similar to that of other legume starches. Under SEM they appeared smooth with no evidence of fissures. They showed a normal distribution of diameters with a range of 15.5–59.8 μ and a mean of 33.5 μ. Tepary starch had an amylose content of 30.7% and a gelatinization temperature range of 70.5–84.0°C. Other properties were also determined. Fractionation provided an amylose fraction with a β‐amyloysis limit of 76.3% and an average DPη of 618. The amylopectin fraction had an averagevalues of 33, 22 and 10 glucose units respectively.