Physiochemical and thermal characterisation of faba bean starch

The structure and physicochemical properties of starch isolated from the cotyledon and hull of faba beans and from wheat (as reference) were examined using 16 different methods. The amylose content in faba bean cotyledon and hull starch was 32% and 36%, respectively, and that in wheat starch was 21%...

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Veröffentlicht in:	Journal of food measurement & characterization 2022-12, Vol.16 (6), p.4470-4485
Hauptverfasser:	Nilsson, Klara, Sandström, Corine, Özeren, Hüsamettin Deniz, Vilaplana, Francisco, Hedenqvist, Mikael, Langton, Maud
Format:	Artikel
Sprache:	eng
Schlagworte:	Amylopectin Amylopectins Amylose Amylose content Beans Broad beans Chain branching Chains Chemistry Chemistry and Materials Science Chemistry/Food Science Cyclodextrins Degree of branching Degree of polymeristion Dietary fiber Engineering Faba beans Food Engineering Food Science Gelatinisation Gelation Granular materials Granulation Heating Heating rate High temperature pasting Highest temperature Lipids Livsmedelsteknik Livsmedelsvetenskap Original Paper Pastes Physicochemical properties Physiochemical characterization Physiochemistry Rheological properties Rheology Starch Starches Surface cracks Textures Thermodynamic properties Vegetables Viscosity Wheat Wheat starch
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Zusammenfassung:	The structure and physicochemical properties of starch isolated from the cotyledon and hull of faba beans and from wheat (as reference) were examined using 16 different methods. The amylose content in faba bean cotyledon and hull starch was 32% and 36%, respectively, and that in wheat starch was 21%. The faba bean cotyledon and hull starch were structurally alike both displaying C-polymorphic pattern, a similar degree of branching and similar branch chain length distributions. Wheat starch had a significantly greater prevalence of short amylopectin chains (DP
ISSN:	2193-4126 2193-4134 2193-4134
DOI:	10.1007/s11694-022-01543-7