Premium
Functional Characteristics of the Mucilaginous Polysaccharides Derived from Cowpea (Vigna sinensis), Black Gram ( Phaseolus mungo ) and Linseed ( Linum usitatissimum )
Author(s) -
Muralikrishna G.,
Bhat U. Ramadas,
Tharanathan R. N.
Publication year - 1987
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.19870390402
Subject(s) - mucilage , polysaccharide , vigna , gram , linum , food science , starch , farinograph , chemistry , absorption of water , horticulture , botany , biology , wheat flour , bacteria , biochemistry , genetics
The cowpea polysaccharides had the maximum viscosity at around pH 6 and it decreased with increase in temperature but increased with increase in concentration. Both black gram and cowpea polysaccharides stabilized against thermal disruption the foam formed by the surface active proteins. Black gram starch and the mucilage together showed greater foam stability, probably due to enhanced viscosity caused by synergistic interactions between these polysaccharides. Gelatinization temperature as well as the peak and set back viscosities of wheat starch were considerably decreased by adding either the black gram or the linseed polysaccharide. In farinograph experiments the black gram polysaccharide exhibited a strengthening effect on wheat flour dough, whereas the linseed polysaccharide resulted only in an increased water absorption. Extensographic data indicated increased resistance and decreased extensibility of wheat flour dough by the addition of black gram and linseed polysaccharides.