Physico‐chemical Characteristics of Starches from Chick Pea, Cow Pea and Horse Gram
H. A. El Faki, H. S. R. Desikachar, S. V. Paramahans, Rudrapatnam N. Tharanathan
Starch - Stärke
Abstract
Abstract Starches were isolated in 36, 37 and 28% yields, from chick pea, cow pea and horse gram, respectively. Study of their properties revealed mixed granule population; single stage swelling with high solubility in water for cow pea and horse gram starches in comparison to chick pea starch; slightly higher solubility in DMSO for chick pea starch followed by cow pea and horse gram starches; a relatively high viscosity in alkaline solution of cow pea starch; and Brabender amylograms indicating a low slurry viscosity and low set back in the case of chick pea starch compared to the other two starches which exhibited considerable peak viscosity as well as retrogradation. All the starches contained amylose in the range of 32 – 34%. X‐ray powder patterns showed chick pea and horse gram starches to be of B‐type, whereas cow pea starch was of A‐type.
Extracted Claims
9 claims extracted from this paper into the knowledge graph
starches from chick pea, cow pea, and horse gram isolated in yields 36%, 37%, and 28%
“Starches were isolated in 36, 37 and 28% yields, from chick pea, cow pea and horse gram, respectively.”
chick pea and horse gram starches are B-type
“X‐ray powder patterns showed chick pea and horse gram starches to be of B‐type”
cow pea and horse gram starches have high solubility in water
“single stage swelling with high solubility in water for cow pea and horse gram starches in comparison to chick pea starch”