Isolation and Physicochemical Properties of Starch from Winged Bean (Psophocarpus tetragonolobus)
作者:
S. Umadevi,
D. B. Wankhede,
期刊:
Starch ‐ Stärke
(WILEY Available online 1981)
卷期:
Volume 33,
issue 1
页码: 23-26
ISSN:0038-9056
年代: 1981
DOI:10.1002/star.19810330108
出版商: WILEY‐VCH Verlag GmbH
数据来源: WILEY
摘要:
AbstractPreparation and physicochemical properties of winged bean starch have been studied. Gelatinization temperature range was 60–70°C and it exhibited single stage swelling and low solubility. The extensive solubility in dimethylsulfoxide may be due to heterogeneous bonding forces within the granule. The amylolytic susceptibility of native and gelatinized starch with human salivary α‐amylase and glucoamylase was studied. The starch was found to be non‐ionic. The amylose content wa
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