The Tensile Strength, Gelling Properties and Temperature Dependence of Solubility and Swelling Power of Five Legume Starches

Abstract

The tensile strength, gelling properties and the effect of temperature on solubility and swelling power of starches of guard seed, white melon, yellow melon, benniseed and bulma cotton seed have been investigated. The results showed that bulma cotton starch has the highest tensile strength with the value of 0.081±0.02N/mm² while gourd seed has the lowest value of (0.015±0.001N/mm²). Gourd starch has the best gell strength amongst the samples studied with value 4% w/v. Both the native and modified starches studied show remarkable increases in swelling power between 60-90^oC. The oxidized starches is more soluble than the native starches due to weakening of the starch granules but also decrease swelling power of the starches studied. Acetylation of starches increases the swelling power and makes modified starches less soluble than the native starches.