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KMID : 0380619870190010018
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Korean Journal of Food Science and Technology
1987 Volume.19 No. 1 p.18 ~ p.22
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Physicochemical Properties of Starch from Cow Pea
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Abstract
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Starch granules of cow pea were oval with their sizes of 6-22㎛. X-ray diffraction pattern of starch granules showed some crystallinity at 2θ 15°, 17.1°, 18.1°, 22.9°. The blue value of starch was 0.370, amylose contents 28.1% and water binding capacity 70.6%. Swelling power of the starch increased rapidly from 65℃ to 75℃ thereafter increased less rapidly. Solubility showed the same pattern as the swelling power. Optical transmittance of 0.2% starch suspension was increased rapidly from 70℃ and the gelatinization between 70℃ and 90℃ was single stage. Amylogram of 4% starch solution showed no peak viscosity but 6% starch solution showed peak viscosity.
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