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두류 전분의 이화학적 특성비교 : 동부 , 녹두 , 강낭콩 , 팥 Cowpea , mung bean , kidney bear and red bean
손경희,윤계순,정혜정,채선희 한국조리과학회 1990 한국식품조리과학회지 Vol.6 No.1
Cowpea, mung bean, Kidney bean and red bean are simular properties. Inorder to elucidate the similarity among these four starches, some physicochemical properties of starches were compared. Water binding capacity of kidney bean and red bean (199%) starches are higher than mung bean and cowpea. The solubility, swlling power and optical transmittance of the four starches showed a similar pattern, but kidney bean and red bean starches had a lower swelling power than cowpea starches. Cowpea, mung bean, kidney bean and red bean starches had the blue value of 0.41, 0.47, 0.42 and 0.50, the alkali content of 8.4, 8.0, 4.13, 4.13, the amylose content of amylose of 30,000, 29, 268, 52, 173 and 33, 611 and glucose unit per segment of amylopectin of 27.6, 26.8, 18.35 and 12.9 respectively. The results of X-ray diffraction studies showed A pattern for four starches.