ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Pueraria lobata (Willd.) Ohwi starch and its components were characterized. Scanning electron microscopy of the starch granules showed they were oval and polygonal in shape. Centric birefringence was clearly observed when viewed under polarized light. The gelatinization temperature range was 61–64–70.5 °C. The iodine affinity value (4.12%) indicated an amylose content of 21.68%. Brabender amylograms showed a fairly high maximum viscosity and very low breakdown, indicating high hot stability of the viscosity. The starch underwent a single-stage swelling power pattern over one temperature range, and the solubility pattern paralleled the swelling power. The X-ray diffraction pattern of the starch showed a Ca-type crystallite. The gel chromatogram of the starch demonstrated the polydispersity of its molecular weight distribution.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1046/j.1365-2621.2002.00602.x
