Physicochemical Properties of Field Pea, Pinto and Navy Bean Starches |
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| Authors: | ELZBIETA GUJSKA WANDA D.-REINHARD KHALIL KHAN |
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| Affiliation: | Author Khan is with the Dept. of Cereal Science &Food Technology, North Dakota State Univ., Fargo, ND 58105. Author Gujska's present address: Dept. of Human Nutrition, Univ. of Agriculture &Technology, Olsztyn, Poland. Author D.-Reinhard's present address: Dept. of Technical Microbiology, Univ. of Agriculture, Warsaw, Poland. Address inquiries to Dr. K. Khan. |
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| Abstract: | Legume starches were compared for physicochemical properties that may explain differences in functional properties. Field pea starch had higher amylose, greater swelling power and solubility, and lower pasting temperatures than pinto and navy bean starches. Scanning electron microscopy (SEM) showed that field pea starch had larger, more irregularly shaped granules and more broken large granules than pinto or navy starches. The most starch damage was observed for field pea. Pinto and navy bean starches had greater resistance to swelling at 60°C than field pea indicating a more strongly bonded micellar network. Higher cold paste viscosity was observed for navy bean and field pea. |
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| Keywords: | beans peas starches micrographs swelling power |
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