RESUMO
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.
Neste trabalho, amidos de algumas leguminosas cultivadas em Camarões foram avaliados quanto à estrutura e tamanho dos grânulos, turbidez, firmeza e resistência do gel, propriedades térmicas e de congelamento e descongelamento. Os conteúdos de amilose estavam na faixa de 26,21% a 44,85%. A análise morfológica dos grânulos de amido mostrou distribuição bimodal, múltiplos tamanhos e formas desde o pequeno esférico até o maior formato de rim. Diferenças significativas foram observadas entre os amidos na transmissão de luz, firmeza e força do gel. Os parâmetros térmicos dos amidos foram avaliados usando calorímetro diferencial de varredura e diferenças significativas foram examinadas. A temperatura de pico de gelatinização foi positivamente correlacionada com o tamanho do grânulo de amido, no entanto, o teor de amilose não mostrou evidência de impacto nas propriedades do amido de leguminosas estudadas. Os dados informados podem ser úteis para facilitar a seleção de variedades de leguminosas e condições mais próximas da aplicação desejada.
Assuntos
Amido , Congelamento , Fabaceae , CamarõesRESUMO
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.