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KMID : 0380619930250030264
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Korean Journal of Food Science and Technology
1993 Volume.25 No. 3 p.264 ~ p.269
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Molecular Structural Properties of Legume Starches
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Abstract
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Molecular structural properties of legume starches were investigated. In intrinsic viscosity and degree of polymerization of amylose and amylopectins, cow pea and mung bean were high, but kidney bean was low. Low molecular weight fractions for kidney bean starch were much eluted by gel chromatography. In the elution profiles of their amylose by Sepharose 2B-CL, molecular weight of kidney bean amylose was smaller than that of other amyloses. Molecular weights of cow pea and mung bean amyloses were large, but that of kidney bean amylose was small and red bean amylose was medium. The elution profiles by Sephadex G-50 after debranching amylopectins with pullulanase showed similar patterns.
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