Physico-chemical Properties of Starch from Kabuli and Desi Chickpea Cultivars

Abstract

Abstract: The physico-chemical properties of different varieties of chiakpea starch were systematically studied. The amylose contents of Kabuli and Desi starch are 31.8 and 35.2, and blue values are 5.8 and 6.8 respectively. Most of the granules are oval olivary shape, while others are spherical. Obvious birefringence also were observed. The swelling power and solubility enhance with temperature riseing. The compound of chickpea starch with iodine has maximal absorbance at the 625 nm. Acid and enzyme hydrolysis courses of two starches are similar. The transparency, freeze-thaw stability and degree of retrogradation of Kabuli starch are better than Desi starch, but the sedimentation volume is less.

Key words: chickpea, starch, variety, physico-chemical properties

MIAO Ming, JIANG Bo, ZHANG Tao, LIU Jian. Physico-chemical Properties of Starch from Kabuli and Desi Chickpea Cultivars[J]. FOOD SCIENCE, 2008, 29(6): 79-82.

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Physico-chemical Properties of Starch from Kabuli and Desi Chickpea Cultivars

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