Functional properties of yam bean ( Pachyrhizus erosus) starch
The study was carried out in order to determine and establish the functional characters of starch extracted from yam bean ( Pachyrhizus erosus (L) Urban) compared with cassava starch. Yam bean is a tropical tuber legume easily grown and holds a great potential as a new source of starch. Yam bean sta...
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| Veröffentlicht in: | Bioresource technology 2003-08, Vol.89 (1), p.103-106 |
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| container_title | Bioresource technology |
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| creator | Mélo, E.A. Stamford, T.L.M. Silva, M.P.C. Krieger, N. Stamford, N.P. |
| description | The study was carried out in order to determine and establish the functional characters of starch extracted from yam bean (
Pachyrhizus erosus (L) Urban) compared with cassava starch. Yam bean is a tropical tuber legume easily grown and holds a great potential as a new source of starch. Yam bean starch shows functional properties which are peculiar to those of most starch root crops. Gelatinization temperature (53–63 °C) and the pasting temperature (64.5 °C) are less than those of cereal starch, however, the swelling power is high (54.4 g
gel/g dried starch). Yam bean starch paste presents a high viscosity profile, high retrogradation tendency and low stability on cooking. The functional properties of yam bean starch, similar to those of cassava starch, allows yam bean to be used as a potential new source of starch. |
| doi_str_mv | 10.1016/S0960-8524(02)00313-9 |
| format | Article |
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Pachyrhizus erosus (L) Urban) compared with cassava starch. Yam bean is a tropical tuber legume easily grown and holds a great potential as a new source of starch. Yam bean starch shows functional properties which are peculiar to those of most starch root crops. Gelatinization temperature (53–63 °C) and the pasting temperature (64.5 °C) are less than those of cereal starch, however, the swelling power is high (54.4 g
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Pachyrhizus erosus (L) Urban) compared with cassava starch. Yam bean is a tropical tuber legume easily grown and holds a great potential as a new source of starch. Yam bean starch shows functional properties which are peculiar to those of most starch root crops. Gelatinization temperature (53–63 °C) and the pasting temperature (64.5 °C) are less than those of cereal starch, however, the swelling power is high (54.4 g
gel/g dried starch). Yam bean starch paste presents a high viscosity profile, high retrogradation tendency and low stability on cooking. The functional properties of yam bean starch, similar to those of cassava starch, allows yam bean to be used as a potential new source of starch.</description><subject>Biological and medical sciences</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gels - analysis</subject><subject>Light</subject><subject>Manihot esculenta</subject><subject>Pachyrhizus - chemistry</subject><subject>Pachyrhizus erosus</subject><subject>Plant Roots - chemistry</subject><subject>Rheological properties</subject><subject>Solubility</subject><subject>Starch - chemistry</subject><subject>Starch - isolation & purification</subject><subject>Temperature</subject><subject>Tuber starch</subject><subject>Viscosity</subject><subject>Viscosity profile</subject><subject>Water - analysis</subject><issn>0960-8524</issn><issn>1873-2976</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkE1P20AQhlcIBCntTwD5AkoOpvvpXV9AVdS0SEit1Pa8Wo9nlUWOHXbtSuHX1yZROeY0l2dm3vch5IrRO0ZZ8fkXLQuaG8XlnPIFpYKJvDwhM2a0yHmpi1My-49ckA8pPdOJ0vycXDBe6EJRMyP3q6GFPnSta7Jt7LYY-4Ap63y2c5usQtdm8-yng_UursPrkDKMXRrSIku9i7D-SM68axJ-OsxL8mf19ffye_7049vj8stTDpLzPq-0R1p4IT0FzTwqIyuopeCVQKlBQVFr5J4pRStnhOJGMuCIBsqipr4Wl-R2f3fM-DJg6u0mJMCmcS12Q7JasLGO0kdBVpZCjN1HUO1BGAuliN5uY9i4uLOM2smwfTNsJ32Wcvtm2Jbj3vXhwVBtsH7fOigdgZsD4BK4xkfXQkjvnDTUSDlxD3sOR29_A0abIGALWIeI0Nu6C0ei_AO12ZcW</recordid><startdate>20030801</startdate><enddate>20030801</enddate><creator>Mélo, E.A.</creator><creator>Stamford, T.L.M.</creator><creator>Silva, M.P.C.</creator><creator>Krieger, N.</creator><creator>Stamford, N.P.</creator><general>Elsevier Ltd</general><general>Elsevier Science</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope><scope>7X8</scope></search><sort><creationdate>20030801</creationdate><title>Functional properties of yam bean ( Pachyrhizus erosus) starch</title><author>Mélo, E.A. ; Stamford, T.L.M. ; Silva, M.P.C. ; Krieger, N. ; Stamford, N.P.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c422t-b7fe06f34f0c71fe584bcd432b3e47c5c6d7e2f1550ba8352841c2ee8c96d0fd3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>Biological and medical sciences</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gels - analysis</topic><topic>Light</topic><topic>Manihot esculenta</topic><topic>Pachyrhizus - chemistry</topic><topic>Pachyrhizus erosus</topic><topic>Plant Roots - chemistry</topic><topic>Rheological properties</topic><topic>Solubility</topic><topic>Starch - chemistry</topic><topic>Starch - isolation & purification</topic><topic>Temperature</topic><topic>Tuber starch</topic><topic>Viscosity</topic><topic>Viscosity profile</topic><topic>Water - analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mélo, E.A.</creatorcontrib><creatorcontrib>Stamford, T.L.M.</creatorcontrib><creatorcontrib>Silva, M.P.C.</creatorcontrib><creatorcontrib>Krieger, N.</creatorcontrib><creatorcontrib>Stamford, N.P.</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Bioresource technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mélo, E.A.</au><au>Stamford, T.L.M.</au><au>Silva, M.P.C.</au><au>Krieger, N.</au><au>Stamford, N.P.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Functional properties of yam bean ( Pachyrhizus erosus) starch</atitle><jtitle>Bioresource technology</jtitle><addtitle>Bioresour Technol</addtitle><date>2003-08-01</date><risdate>2003</risdate><volume>89</volume><issue>1</issue><spage>103</spage><epage>106</epage><pages>103-106</pages><issn>0960-8524</issn><eissn>1873-2976</eissn><abstract>The study was carried out in order to determine and establish the functional characters of starch extracted from yam bean (
Pachyrhizus erosus (L) Urban) compared with cassava starch. Yam bean is a tropical tuber legume easily grown and holds a great potential as a new source of starch. Yam bean starch shows functional properties which are peculiar to those of most starch root crops. Gelatinization temperature (53–63 °C) and the pasting temperature (64.5 °C) are less than those of cereal starch, however, the swelling power is high (54.4 g
gel/g dried starch). Yam bean starch paste presents a high viscosity profile, high retrogradation tendency and low stability on cooking. The functional properties of yam bean starch, similar to those of cassava starch, allows yam bean to be used as a potential new source of starch.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><pmid>12676508</pmid><doi>10.1016/S0960-8524(02)00313-9</doi><tpages>4</tpages></addata></record> |
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| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Biological and medical sciences Fundamental and applied biological sciences. Psychology Gels - analysis Light Manihot esculenta Pachyrhizus - chemistry Pachyrhizus erosus Plant Roots - chemistry Rheological properties Solubility Starch - chemistry Starch - isolation & purification Temperature Tuber starch Viscosity Viscosity profile Water - analysis |
| title | Functional properties of yam bean ( Pachyrhizus erosus) starch |
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