𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Jack-Bean Starch. 1. Properties of the Granules and of the Pastes

✍ Scribed by Feiga R. T. Rosenthal; Lodson Espindola; Sandra M. G. De Oliveira

Book ID
104599610
Publisher
John Wiley and Sons
Year
1970
Tongue
English
Weight
353 KB
Volume
22
Category
Article
ISSN
0038-9056

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✦ Synopsis

Jack bean (Canavalia ensiformis) starch is composed of granules measuring up to 37 micra. Gelatinization temperatures o f the granules range from 67.5 to 78 OC. Its pastes, in concentrations up to 6 010 did not show swelling peak which appears only in high concentrations. They are very stable during stirring, both at low and high temperatures. They are also more resistant to a-amylase bacterial action than those of corn starch. The results, both f o r granules and pastes of this starch, show a great resemblance with the same data f o r guandu bean.

(Zusammenfassung siehe Seite 129; RlsumC d la page 129) ' :.) Fellows of the Conselho Nacional de Pesquisas.

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