Microstructure of seeds, flours, and starches of legumes
作者： Terri Otto , Byung-Kee Baik , Zuzanna Czuchajowska
DOI: 10.1094/CCHEM.1997.74.4.445
关键词: Botany 、 High magnification 、 Starch granule 、 Chemistry 、 Cotyledon 、 Microstructure 、 Starch 、 Chemical composition 、 Fiber 、 Food science 、 Cultivar
摘要: ABSTRACT The microstructure of cotyledons and flours both garbanzo beans peas were examined by a scanning electron microscope (SEM) at low high magnification. While the cells in outer layer cotyledon elongated tightly packed peas, they rounder more loosely central part cotyledon, with many intercellular spaces. Cotyledon smaller than those pea cultivars. Flour fractions from inner cultivars had much finer particles; lower protein, lipid, ash fiber; contained starch cotyledon. In prime starches isolated smooth free 0.41, 0.11, 0.17%, respectively, indicating that are highly pure. Garbanzo bean smoother granules peas. Starch wrinkled ...
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