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Physicochemical properties such as amylose content, swelling power, gelatinization and DSC of legume starches were investigated. $quot;The granule shape of legume starches was oval. The size of cowpea and mung bean were smaller than kidney bean and red bean. The amylose content of mung bean and kidney bean was larger and were 25∼29%. Swelling power of kidney bean starch was much lower than other starches in all temperature range. In gelatinization temperature by Brabender amylogram, red bean starch was low, but kidney bean starch was rather high. Amylographic hot-paste viscosity and set back of cow pea, mung bean and red bean starches were high. But those of kidney bean starch were very low. DSC results indicated kidney bean starch gelatinized in higher temperature. From above results, cow pea and mung bean starches were similar in granule size and shape, solubility and swelling power, amylogram, and DSC thermogram. But kidney bean starch was very different and red bean starch was slightly different with the physicochemical properties of cow pea and mung bean starches.
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