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Effects of cellulose and protein in beans on physicochemical properties of bean starches

BU Xiang-hui,XIONG Liu,SUN Qing-jie(College of Food Science & Engineering,Qingdao Agricultural University,Qingdao 266109,China)  
Bean powders,bean flours without cellulose and bean starches were prepared by using pea,red bean and mung bean as materials.Their physicochemical properties such as swelling power,solubility,amylose content,pasting properties,textural properties were studied.The results showed that viscosity differences of samples were significant,the viscosities of bean starches were highest,next were bean flours without cellulose and the viscosities of bean powders were lowest.The hardness,elasticity,and adhesiveness of bean starches were higher than that of bean powders and bean flours without cellulose;With temperature increased,the swelling powers and the solubilities of all samples increased,and the solubilities of bean starches were higher than that of others.Under high temperature,the swelling powers of the bean starches were higher than that of bean powders and bean flours without cellulose.
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