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Extra info for Biochemistry of foods
In general, soybean, lupine, and winged beans have a lower starch level. The legume seed starches may have a high amylose concentration and differ significantly in their amylose and amylopectin ratios. , 1984b). 13), which is comparable to the gelatinization temperature of corn starch and higher than that of waxy maize starch. Gelatinization temperature is determined by the structure and composition of the starch: a substantial amount of amylopectin promotes the gelatinization process while the degree of amylopectin branching in the starch varies the gelatinization temperature.
This is prevalent during wet weather when the moisture content is increased. The preharvest germination of the wheat reduces grain yield, flour yield, and flour quality. This has an adverse effect on the breadmaking properties of the flour because of the enhanced hydrolysis of the dough starch by a-amylase (Buchanan and Nicholas, 1980). If the activity of a-amylase is excessive it produces a bread product with a wet, sticky crumb. A. Mobilization of Cereal Starches by a-Amylase The native starch granule in wheat is attacked by certain a-amylase isoenzymes.
4. 11. , 1989), with some soybean varieties containing as much as 50% protein (Vaidehi and Kadam, 1989). , 1984b), and appears to be inversely related to the lipid content. Legume seeds high in carbohydrates have low lipid content, and vice versa. 11). 11). Phosphorus, copper, iron, calcium, and magnesium are some of the important minerals found in significant amounts in legumes. Niacin and pantothenic acid account for the most quantitatively important vitamins in legumes, and most are also a good source of folate.