University of Ngaoundere, Institute of Technology, Department of Food Engineering and Control of Quality, Ngaoundere, Cameroon.
University of Ngaoundere, National School of Agro-Industrial Sciences - ENSAI, Ngaoundere, Adamaoua, Cameroon.
Braz J Biol. 2023 Jul 10;84:e269844. doi: 10.1590/1519-6984.269844. eCollection 2023.
Starches from some legume grown in Cameroon were evaluated for their granule structure and size, turbidity, firmness and gel strength, thermal and freeze-thaw properties. Amylose contents were in the range of 26.21%-44.85%. Morphological analysis of the starch granules showed bimodal distribution, multiple sizes and shapes from small spherical to the bigger kidney shape. Significant differences were observed among starch in light transmittance, firmness and gel strength. The thermal parameters of starches were evaluated using differential scanning calorimeter and significant differences were observed. The peak gelatinisation temperature was positively correlated to starch granule size but the amylose content showed no evidence of their impact on legume starch properties studied. The data reported can be useful to facilitate the selection of variety of legume and conditions closer to the desired application.
来自喀麦隆种植的一些豆类的淀粉的颗粒结构和大小、浊度、硬度和凝胶强度、热性质和冻融性质进行了评估。直链淀粉含量在 26.21%-44.85%之间。淀粉颗粒的形态分析表明存在双峰分布，从小的球形到较大的肾形，有多种大小和形状。淀粉的透光率、硬度和凝胶强度之间存在显著差异。使用差示扫描量热仪评估了淀粉的热参数，观察到了显著差异。淀粉的峰值糊化温度与淀粉颗粒大小呈正相关，但直链淀粉含量没有证据表明它们对所研究的豆类淀粉性质有影响。报告的数据可以有助于选择更接近所需应用的豆类品种和条件。
