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Isolation and Partial Characterization of Black Gram ( Phaseolus mungo L) Starch
Author(s) -
SATHE S. K.,
RANGNEKAR P. D.,
DESHPANDE S. S.,
SALUNKHE D. K.
Publication year - 1982
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.1365-2621.1982.tb04974.x
Subject(s) - starch , gram , amylose , food science , legume , amylase , chemistry , granule (geology) , hydrolysis , phaseolus , botany , biochemistry , biology , enzyme , bacteria , genetics , paleontology
Black gram ( Phaseolus mungo L.) starch was isolated. The starch yield was 45% on flour weight basis. Starch granule size ranged from 7.5–28.5 μm (length) to 7.5–27.0 μm (width). Hylum length ranged from 25–100% of the starch granule length. Amylose content of starch was 26.65% (starch basis). Gelatinization temperature range for the starch was 71.5–74.0°C. Unlike several legume starches, black gram starch had a peak viscosity as indicated by Brabender Viscoamylograph. The starch viscosity was dependent on pH and ionic strength. The raw as well as cooked starch was resistant to hog pancreatic α‐amylase hydrolysis in vitro.