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KMID : 1007519980070040269
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Food Science and Biotechnology
1998 Volume.7 No. 4 p.269 ~ p.275
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Physical and Molecular Characteristics of Cowpea and Acorn Starches in Comparison with Corn and Potato Starches
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Chung, Hyunjung
Cho, Soojin/Chung, Joohee/Shin, Taesup/Son, Hyesook/Lim, Seung-Taik
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Abstract
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Cowpea and acorn starches were isolated from the dehulled flours with repeated treatments in 2% NaOH, and their physical properties such as melting and pasting properties, and gel texture were compared with commercial corn and potato starches. Amylose content and starch chain distribution were also measured using gel permeation chromatography and a multiangle laser light scattering (MALLS) detector attached to high performance size exclusion columns. Under a scanning electron microscopy, cowpea starch consisted of elliptical-shaped large granules (over 10μm) whereas acorn starch granules were relatively small (less than 10μm). Melting and pasting of acorn starch started at significantly low temperatures (52.6 and 66.0℃, respectively) than those of corn starch. But viscosity profiles of cowpea and acorn starches were similar to that of corn starch. Cowpea and acorn starches produced the gels with better freeze-thaw stability than corn or potato starch, and the cowpea starch gel displayed exceptionally high values for hardness, chewiness and gumminess. Amylose contents in both cowpea and acorn starches were similar to that of corn starch (28-30%), but average degree of polymerization and relative percentage of long amylose chains in cowpea and acorn starches (1,611 and 26.4%, and 2,055 and 23.4%, respectively) were higher than corn starch (1,080 and 18.3%).
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