Functional characteristics of the mucilaginous polysaccharides derived from cowpea (Vigna sinensis), black gram (Phaseolus mungo) and linseed (Linum usitatissimum)
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/2015/
STA-07-87 |
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| Title |
Functional characteristics of the mucilaginous polysaccharides derived from cowpea (Vigna sinensis), black gram (Phaseolus mungo) and linseed (Linum usitatissimum)
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| Creator |
Muralikrishna, G.
Ramadas Bhat, U. Tharanathan, R. N. |
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| Subject |
14 Physical properties
16 Nutritive value 01 Cow pea |
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| Description |
Viscosity of cowpea polysaccharides was max. at around pH 6, decreased with increase in temp. and increased with increase in concn. Both black gram and cowpea polysaccharides stabilized against thermal disruption the foam formed by surface active proteins. Black gram starch and mucilage combined showed enhanced foam stability, probably due to increased viscosity caused by synergistic interactions between these polysaccharides. Gelatinization temp. and peak and set back viscosities of wheat starch were considerably decreased by adding black gram or linseed polysaccharide. In farinograph experiments, black gram polysaccharide exhibited a strengthening effect on wheat flour dough, whereas linseed polysaccharide resulted only in slightly increased water absorption. Extensographic data indicated increased resistance and strength, but decreased extensibility of wheat flour dough on addition of black gram and linseed polysaccharides.
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| Date |
1987
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Article
PeerReviewed |
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| Identifier |
Muralikrishna, G. and Ramadas Bhat, U. and Tharanathan, R. N. (1987) Functional characteristics of the mucilaginous polysaccharides derived from cowpea (Vigna sinensis), black gram (Phaseolus mungo) and linseed (Linum usitatissimum). Starch/Staerke, 39 (4). pp. 107-109.
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