Differential Scanning Calorimetry of Air‐Classified Starch and Protein Fractions from Eight Legume Species

The thermodynamic parameters of eight legume flours were interpreted following differential scanning calorimetry (DSC) of their air-classified starch and protein fractions. Samples of legumes from different sources, and their air-classified fractions, showed consistent peak gelatinization (TG) and peak denaturation/aggregation temperatures for each legume species. However, enthalpies of gelatinization and denaturation/aggregation were highly variable, were not specific to species, and appeared to be determined primarily by environmental conditions during seed development. The TG values for the starch fractions were closely correlated to the initial pasting temperatures but the viscosity characteristics of the starch slurries were not associated with DSC parameters or the amylose contents of the starch fractions. The amylograph viscosity curves lacked a distinct pasting peak and showed stable viscosities during the heating cycle. Differential-Raster-Kalorimetrie windgesichteter Starke- und Proteinfraktionen von acht Leguminosenarten. Mit Hilfe der Differential-Raster-Kalorimetrie (DSC) wurden die thermodynamischen Parameter von acht Leguminosenmehlen und ihren windgesichteten Starke- und Proteinfraktionen gedeutet. Die Proben von Leguminosen verschiedener Herkunft und ihre windgesichteten Fraktionen zeigten ubereinstimmende Spitzen-Verkleisterungs-(TG) und Spitzen-Denaturierungs/Aggregations-Temperaturen fur jede Leguminosenart. Die Enthalpien der Verkleisterung und Denaturierung/Aggregation waren jedoch sehr unterschiedlich; sie waren nicht sortenspezifisch und durften in erster Linie durch Umweltbedingungen wahrend der Samenentwicklung bestimmt werden. Die TG-Werte der Starkefraktionen korrelierten gut mit den Anfangs-Verkleisterungstemperaturen, doch standen die Viskositatsmerkmale der Starkesuspensionen nicht im Zusammenhang mit den DSC-Parametern oder den Amylosegehalten der Starkefraktionen. Die Amylograph-Viskositatskurven enthielten keine bestimmte Verkleisterungsspitze und zeigten stabile Viskositaten wahrend der Hitzeperiode.

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