Functional properties and retrogradation behaviour of native and chemically modified starch of mucuna bean (Mucuna pruriens)

• DOI: 10.1002/jsfa.1569
• Publication Date: 2003-12-02T14:23:08Z
• Authors: Kayode O Adebowale; Olayide S Lawal
• Keywords: Mucuna pruriens; Mucuna; Retrogradation (starch); Chemical modification

Abstract Mucuna bean ( pruriens ) starch was isolated and subjected to chemical modification by oxidation acetylation. The proximate analysis of the non‐starch components native on a dry weight basis 92 g kg −1 moisture, 5 ash, 2 fat, 7 crude fibre 19 protein. Chemical reduced values for all except moisture level. For samples, swelling power solubility increased as temperature in range 50–90 °C. mucuna (MNS) acetylated (MAS) with increasing acidity alkalinity, while that oxidised (MOS) only pH acidic range. maximal starches observed at 12. All samples absorbed more oil than water. lowest gelation concentration followed trend MAS < MNS MOS. gelatinisation (Tp), peak viscosity (Pv), hot paste (Hv) cold (Cv) decreased after but following setback tendency significantly modification. However, breakdown value MNS, 65 BU (Brabender units), lower MOS (78 BU) higher (40 BU). Differential scanning calorimetry studies retrogradation revealed onset T o ), p conclusion c ). Oxidation acetylation enthalpies starch. enthalpy length storage increased. Copyright © 2003 Society Industry