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An assessment of changes in thermal and physico-chemical parameters of jack bean (Canavalia ensiformis) starch following hydrothermal modifications

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Abstract

Starch isolated from jack bean was modified by heat moisture treatment (HMT) and annealing. Scanning electron micrograph indicates oval and round shape for the starch granules, with heterogeneous sizes. The range of the granule size for the starches was between 10 and 20 μm for the width and 14 and 32 μm for the length.

The starches exhibited the characteristic “C” pattern for legume starches with increased starch crystallinity after modifications. Swelling power and solubility reduced following annealing and heat moisture treatment. The results also revealed that water absorption capacity increased following the heat moisture treatment but reduced after starch annealing. Both annealing and heat moisture treatment improved gelation capacity of the native starch. Gelatinization temperature increased after modifications. Both annealing and heat moisture treatments reduced starch retrogradation.

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Acknowledgement

We acknowledge with thanks the support of Abdus Salam International Centre for Theoretical Physics, Trieste, Italy. Professor Atilio Cesaro and Fabiana Sussich of Department of Biophysics, Biochemistry and Macromolecular Chemistry, University of Trieste, Italy provided facilities for differential scanning calorimetry. We also thank Dr Luisa Barba of ELLETRA, Area Science Park, Bassovissa, Italy, for providing facilities for wide-angle X-ray diffractometry

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Authors and Affiliations

  1. Department of Chemical Sciences, Olabisi Onabanjo University, P.M.B. 2002, Ago-Iwoye, Nigeria

    O. S. Lawal

  2. Department of Chemistry, University of Ibadan, Ibadan, Nigeria

    K. O. Adebowale

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  1. O. S. Lawal
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  2. K. O. Adebowale
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Correspondence to O. S. Lawal.

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Lawal, O.S., Adebowale, K.O. An assessment of changes in thermal and physico-chemical parameters of jack bean (Canavalia ensiformis) starch following hydrothermal modifications. Eur Food Res Technol 221, 631–638 (2005). https://doi.org/10.1007/s00217-005-0032-z

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  • DOI: https://doi.org/10.1007/s00217-005-0032-z

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