Differential Scanning Calorimetry of Air‐Classified Starch and Protein Fractions from Eight Legume Species
1985; Wiley; Volume: 37; Issue: 8 Linguagem: Inglês
10.1002/star.19850370803
ISSN2192-4236
AutoresF. W. Sosulski, R. Hoover, Robert T. Tyler, E.D. Murray, Susan D. Arntfield,
Tópico(s)Phytase and its Applications
ResumoAbstract The thermodynamic parameters of eight legume flours were interpreted following differential scanning calorimetry (DSC) of their air‐classified starch and protein fractions. Samples of legumes from different sources, and their air‐classified fractions, showed consistent peak gelatinization (T G ) and peak denaturation/aggregation temperatures for each legume species. However, enthalpies of gelatinization and denaturation/aggregation were highly variable, were not specific to species, and appeared to be determined primarily by environmental conditions during seed development. The T G values for the starch fractions were closely correlated to the initial pasting temperatures but the viscosity characteristics of the starch slurries were not associated with DSC parameters or the amylose contents of the starch fractions. The amylograph viscosity curves lacked a distinct pasting peak and showed stable viscosities during the heating cycle.
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