A Characterization of Faba Bean Starch (Vicia faba L.)

Abstract

AbstractIn Far East faba bean starch is always present in several food applications. But often the starch quality is low and knowledge of characteristic attributes do not exist. Therefore, we tried to isolate a faba bean starch with few impurities, and to analyse the starch quality with different types of techniques. Furthermore, a comparison between three cultivars (two Chinese and one German) should point to possible differences.The crude protein content of all isolated starches was lower than 0.3% dry matter. Particle size distribution of the starch granules was mainly between 20 and 40 μm diameter. Gelatinization range was between 56 and 81°C. Brabender viscograms showed very stable hot gels with no viscosity reduction during the hot phase. A gel filtration analysis of the starch molecules gave relevance to molecular weights of amylose between 100 and 200 × 103 MW. In spite of quite different genetic backgrounds and agricultural conditions the quality of the starches was not very different between the two Chinese and one German cultivars.