✦ LIBER ✦

Chemical characteristics and physico-chemical properties of faba bean starch isolated from the by-product after protein extraction

✍ Scribed by Fornal, Ł. ;Soral-Śmietana, M. ;Fornal, J.

Publisher: John Wiley and Sons
Year: 1985
Tongue: English
Weight: 422 KB
Volume: 29
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19850290817

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✦ Synopsis

Studies were made on the effect of protein extraction from faba bean flour, using water, whey and waste effluents from potato processing, on chemical composition of starch and its physico-chemical properties. The results showed that the chemical composition of starch obtained from the by-product was different compared to native starch. The range of gelatinization temperature and maximal viscosity at 95 "C were also noticeably changed compared to native starch.

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