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KMID : 1007519940030040219
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Food Science and Biotechnology
1994 Volume.3 No. 4 p.219 ~ p.225
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Structural Characterization of Acid Hydrolyzed Legume Starches
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Song Hyo-Nam
Ahn Seung-Yo
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Abstract
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A comparative study on the structures of four purified legume starches having different gelatinization and retrogradation behavior was investigated by acid treatment. Starches were hydrolyzed with 2.2 N hydrochloric acid at 35℃ for times up to 30 days. The time courses of polysaccharide hydrolysis showed typical two stage hydrolysis. Starch of red bean was hydrolyzed faster and kidney bean slower than the others. Apparant amylose contents were gradually decreased during acid hydrolysis, and their reduction was faster for kidney bean, but slower for red bean. X-ray and differential scanning calorimetry studies showed that crystallinity of the starch granule was increased as hydrolysis proceeded, and that red bean had the highest crystallinity, wheras kidney bean had the lowest crystallinity. Sephadex G-50 gel permeation chromatography and enzymatic digestion of the acid treated starches with pullulanase were performed to compare the molecular distributions of the crystalline portion. Mung bean and cowpea starches had similar characteristics, but they were different from kidney and red bean starches.
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