Functional properties of yam bean (Pachyrhizus erosus) starch

被引：29
|
作者：
Mélo, EA
Stamford, TLM
Silva, MPC
Krieger, N
Stamford, NP
机构：
[1] Univ Fed Rural Pernambuco, Dept Econ Sci, BR-52171900 Recife, PE, Brazil
[2] Univ Fed Rural Pernambuco, Dept Human Nutr, BR-52171900 Recife, PE, Brazil
[3] Univ Fed Rural Pernambuco, Dept Biochem, BR-52171900 Recife, PE, Brazil
[4] Univ Fed, Dept Biochem, Curitiba, Parana, Brazil
[5] Fed Rural Unv Pernambuco, Dept Agron, Curitiba, Parana, Brazil
来源：
BIORESOURCE TECHNOLOGY | 2003年 / 89卷 / 01期
关键词：
rheological properties; tuber starch; viscosity profile;
D O I：
10.1016/S0960-8524(02)00313-9
中图分类号：
S2 [农业工程];
学科分类号：
0828 ;
摘要：
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 degreesC) and the pasting temperature (64.5 degreesC) 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. (C) 2002 Published by Elsevier Science Ltd.
引用
收藏
页码：103 / 106
页数：4
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