Physiochemical and thermal characterisation of faba bean starch

Abstract The structure and physicochemical properties of starch isolated from the cotyledon hull faba beans wheat (as reference) were examined using 16 different methods. amylose content in bean was 32% 36%, respectively, that 21%. structurally alike both displaying C-polymorphic pattern, a similar degree branching branch chain length distributions. Wheat had significantly greater prevalence short amylopectin chains (DP < 12) higher branching. Granules starches exhibited surface cracks more homogenous size than smoother granules. Gelatinisation temperature for starches, likely as an effect high longer delaying granular swelling. Cotyledon produced pastes with highest viscosities all rheological measurements, probably owing to larger Higher lipids resistant reduced viscosity values starch. For increased at faster heating rates. During analyses, samples exposed instruments, rates temperatures ranges, differing standard procedures, which could help predict how processing techniques final textures. Graphical abstract