A study of the properties of starch isolated from three varieties of Lablab purpureus seeds

作者：Nwokocha Louis M; Soetan Kehinde O; Williams Peter A^*

来源：Carbohydrate Polymers, 2010, 79(3): 685-693.

DOI：10.1016/j.carbpol.2009.09.024

• Lalab purpureus
• Varieties
• Starch
• Properties

Starch isolated from three varieties of Lalab purpureus: Rongai white, Rongai brown and Highworth black ranged from 13.2-15.8%. The starch granules were similar in shape (oval) and medium in size (12.51-20.56 mu m) but slightly differed in granule size distribution. The starches exhibited a C-type X-ray diffraction pattern with degree of crystallinity ranging from (37.0-46.3%). The apparent amylose ranged from 23.1-26.0% and absolute amylose was 17.5-23.5% and the two were significantly different (p < 0.05). The starches had high onset gelatinization temperatures (T(o) = 73.5-75.7 degrees C), the gelatinization range and enthalpy change were 12.9-17.7 degrees C and 12.3-18.8 J/g, respectively. The starches had single stage swelling and amylose leaching patterns. The starch pastes exhibited significant shear thinning, low clarity and poor freeze-thaw stability.

• 出版日期2010-2-11