Chemical characteristics and physico-chemical properties of faba bean starch isolated from the by-product after protein extraction |
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| Authors: | &#x . Fornal,M. Soral-
mietana,J. Fornal |
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| Affiliation: | Ł. Fornal,M. Soral-Śmietana,J. Fornal |
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| Abstract: | Studies were made on the effect of protein extraction from faba bean flour, using water, whey and waste effluents from potato processing on chemical composition of starch and its physico-chemical properties. The results showed that the chemical composition of starch obtained from the by-product was different compared to native starch. The range of gelatinization temperature and maximal viscosity at 95 °C were also noticeably changed compared to native starch. |
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