Presented at the 36th Annual Meeting of the Institute of Food Technologists, Anaheim, CA, June 7–9.1976.
LIGHT AND SCANNING ELECTRON MICROSCOPE STUDIES ON DRY BEANS: EXTRACELLULAR GELATINIZATION OF LIMA BEAN STARCH IN WATER AND A MIXED SALT SOLUTION
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 42, Issue 5, pages 1204–1207, September 1977
How to Cite
ROCKLAND, L. B., JONES, F. T. and HAHN, D. M. (1977), LIGHT AND SCANNING ELECTRON MICROSCOPE STUDIES ON DRY BEANS: EXTRACELLULAR GELATINIZATION OF LIMA BEAN STARCH IN WATER AND A MIXED SALT SOLUTION. Journal of Food Science, 42: 1204–1207. doi: 10.1111/j.1365-2621.1977.tb14460.x
The research was supported in part by the California Dry Bean Advisory Board. We thank E.M. Zaragose for technical assistance.
Reference to a company or product name does not imply approval or recommendation of the product by the U.S. Department of Agriculture to the exclusion of others which may be suitable.
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- MS received 11/22/76; revised 2/23/77; accepted 2/28/77.
Gelatinization temperatures of freely dispersed Lima bean starch were determined in pure water and a dilute aqueous salt solution. The composition of the salt solution was based on the hydration medium employed to process quick-cooking beans. Morphological changes in the starch granules during the gelatinization process were examined microscopically. In either an excess of pure water or salt solution the dispersed granules expanded and exhibited a characteristic sequence of explicit configurations. Various stages of gelatinization were characterized in light or scanning electron photomicrographs as: (1) swollen; (2) dimpled or indented; (3) doughnut or erthrocyte-like; (4) rubber-raft shaped; (5) pancake; and (6) dispersed or diaphanous. The dispersed granules retained a veil- or film-like residue which has been defined as a “membrelle.” Gelatinization was initiated at a specific temperature and progressed to completion over a limited temperature. With increasing temperatures, the proportion of granules affected increased until all the granules were dispersed. The gelatinization temperature range was 71–79°C in water and was 79–85°C in the salt solution.