TY - JOUR
T1 - Isolation of velvet bean (Mucuna pruriens) starch
T2 - Physicochemical and functional properties
AU - Betancur-Ancona, David A.
AU - Chel-Guerrero, Luis A.
AU - Bello-Pérez, Luis Arturo
AU - Dávila-Ortiz, Gloria
PY - 2002/7
Y1 - 2002/7
N2 - The velvet bean (Mucuna pruriens) is an excellent potential starch source as it contains approximately 52% of this carbohydrate. The physicochemical and functional properties of velvet bean starch were evaluated and compared to those of other starches. The chemical composition was: moisture 10.78%; solid matter: protein 0.71%; fiber 0.54%; ash 0.28%; fat 0.40%; starch 98.1%; and phosphorus 0.015 %. Amylose content was higher (39.21%) than in tuber and cereal starches but similar to other legume starches. Average granule size was 23.6 μm, granules having an oval shape. Paste properties were: gelatinization temperature, 74.82 °C; gelatinization temperature range, 70-80 °C; and alkali number, 3.22. Gels produced with velvet bean starch were firmer than those produced with corn starch, and had a higher degree of retrogradation, even at high concentrations. At 90 °C, solubility was 16.2 % and swelling power was 16.17 g of water/g of starch. Given these properties, velvet bean starch has potential applications in food products requiring high temperature processing, such as jams, jellies and canned products.
AB - The velvet bean (Mucuna pruriens) is an excellent potential starch source as it contains approximately 52% of this carbohydrate. The physicochemical and functional properties of velvet bean starch were evaluated and compared to those of other starches. The chemical composition was: moisture 10.78%; solid matter: protein 0.71%; fiber 0.54%; ash 0.28%; fat 0.40%; starch 98.1%; and phosphorus 0.015 %. Amylose content was higher (39.21%) than in tuber and cereal starches but similar to other legume starches. Average granule size was 23.6 μm, granules having an oval shape. Paste properties were: gelatinization temperature, 74.82 °C; gelatinization temperature range, 70-80 °C; and alkali number, 3.22. Gels produced with velvet bean starch were firmer than those produced with corn starch, and had a higher degree of retrogradation, even at high concentrations. At 90 °C, solubility was 16.2 % and swelling power was 16.17 g of water/g of starch. Given these properties, velvet bean starch has potential applications in food products requiring high temperature processing, such as jams, jellies and canned products.
KW - Chemical composition
KW - Functional properties
KW - Mucuna pruriens
UR - http://www.scopus.com/inward/record.url?scp=0036641727&partnerID=8YFLogxK
U2 - 10.1002/1521-379X(200207)54:7<303::AID-STAR303>3.0.CO;2-2
DO - 10.1002/1521-379X(200207)54:7<303::AID-STAR303>3.0.CO;2-2
M3 - Artículo
SN - 0038-9056
VL - 54
SP - 303
EP - 309
JO - Starch/Staerke
JF - Starch/Staerke
IS - 7
ER -