|
KMID : 0380619930250060698
|
|
Korean Journal of Food Science and Technology
1993 Volume.25 No. 6 p.698 ~ p.702
|
|
|
Effect of Heating Temperature on Elution Patterns of Soluble Carbohydrate of Legume Starches and the Properties of Starch Gels
|
|
|
|
|
Abstract
|
|
|
|
Effect of heating temperature on elution patterns of soluble carbohydrate of legume starches and the texture of starch gels was investigated. The elution profiles of soluble carbohydrate obtained by Sepharose 2B-CL showed that the larger molecules were leached as the heating temperature increased. The elution profiles of soluble carbohydrate of cow pea and mung bean starches were similar, but those of kidney bean atarch were different. $quot;fhe gel structures of cow pea and mung bean were stable with showing high values in hardness and cohesiveness. But red bean and kidney bean gels were weak in hardness and cohesiveness. As the heating temperature rised, hardness and cohesiveness were increased in gels prepared by heating for 15 min. However, the gels made by heating for 1 hour showed that less hard and more cohesive gels from cow pea and mung bean, while harder and more cohesive gels from red bean and kidney bean were obtained as the heating temperature increased from 85 ℃ to 95℃.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|