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Isolation, Partial Characterization and Modification of the Great Northern Bean ( Phaseolus vulgaris L.) Starch
Author(s) -
SATHE S. K.,
SALUNKHE D. K.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04924.x
Subject(s) - starch , phaseolus , amylose , amylase , food science , chemistry , hydrolysis , swelling , botany , biochemistry , biology , materials science , enzyme , composite material
The yield of the Great Northern bean starch was 18.23% (bean flour basis). The starch granule size ranged from 12 × 12 μm to 58 × 40 μm (length × width). The shape of starch granules was round to oval to elliptical, and in some cases, concave as well. Lamellae were present on all the starch granules observed. Amylose content of the starch was 10.2% (starch basis). Hog pancreatic α‐amylase hydrolyzed more starch than did malt α‐amylase under similar conditions. The Great Northern bean starch had good water and oil absorption capacities at room temperature (21°C). The bean starch formed a stable gel at concentrations of 7% and above (w/v). The viscoamylographic studies of the isolated starch indicated the restricted‐swelling character of the bean starch.