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Cambios microestructurales del almidón de Canavalia ensiformis modificado por métodos térmicos / Microstructural changes of Canavalia ensiformis starch modified by thermal methods

Departamento de Análisis de Alimentos, Facultad de Farmacia, Universidad Central de Venezuela. Apartado 40109, Caracas 1041-A, Venezuela

E.E. Pérez Sira

Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela. Apartado 47097, Caracas 1041-A, Venezuela

Z.M. González Parada

Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela. Apartado 47097, Caracas 1041-A, Venezuela

P.J. Rodríguez González

Centro de Microscopía Electrónica de la Facultad de Ciencias, Universidad Central de Venezuela. Apartado 47114, Caracas 1041-A, Venezuela

The aim of this study was to evaluate the structural changes of Canavalia ensiformis starch, which was gelatinized in limited and excess water model systems and modified by dry heat, extrusion-cooking and pregelatinization, as well as to relate the changes caused by extrusion cooking and pregelatinization with some functional properties of this starch. The microscopical observation performed in the model systems showed granular swelling, solubility and lixiviation of intragranular material, while dry heat did not affect the starch microstructure. The extrusion-cooking partially changed the starch mor phology, with some granules affected, while others remained intact; the pregelatinization totally al tered the granular structure and the starch granules showed a coarse and flaky appearance. These changes could be associated with the functional properties of canavalia starch, although the most evident variations were produced by the pregelatinization process.

Key Words: starch • Canavalia ensiformis • microstructure • thermal modification

Food Science and Technology International, Vol. 5, No. 1, 31-40 (1999)
DOI: 10.1177/108201329900500103


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