Studies on isolation and physicochemical properties of starch from moth bean (Phaseolus aconitifolius)

Starch has been isolated and purified from the moth bean. The yield was about 33.5% of starch from the whole legume seeds. The amylose content of the starch was found to be 26.4%. The gelatinization temperature range was 62–72 °C. The starch exhibited single stage swelling and low solubility pattern...

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Veröffentlicht in:	Die Stärke 1982, Vol.34 (6), p.189-192
Hauptverfasser:	Wankhede, D.B, Ramteke, R.S
Format:	Artikel
Sprache:	eng
Schlagworte:	plant biochemistry plant physiology
Online-Zugang:	Volltext
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