Abstract
Starch granules were prepared from three kinds of Lentil beans (Lens culinaris MEDIC): Large grain (large grain seeds produced in America), Green (small grain seeds produced in France) and Orange (small grain seeds produced in Turkey). The properties of the starch granules were examined. The results obtained were as follows: 1) The mean particle sizes of the lentil starches as determined by particle size distribution were 16-19 μm. 2) The initiation temperature for gelatinization of Large grain, Green and Orange starches by differential scanning calorimetry were 62.6, 52 and 54.2°C, respectively. The initiation temperature for gelatinization of Large grain starch was higher than that of the other two starches. 3) The amylose contents of the Large grain, Green and Orange starches as determined by the enzyme-chromatographic method were 30.1, 34.4 and 34.2%, respectively. The amylose content of Large grain starch was lower than that of the other two starches. 4) X-ray diffractograms of the lentil starches showed Ca type patterns.
