Abstract
Characteristics of the starch isolated from faba bean (Vicia faba L., var. minor) were examined.
By the light and scanning electron microscopic observations, it showed clearly the starch granules were ellipsoid in their shapes, and the length of longer axis were between 15μ and 40μ with an average 23.8μ.
The X-ray diffraction pattern of the starch was similar to that of broad bean starch, and from this pattern, the starch can be classified into the C-spectrum group according to the classification by Katz. The shape of Brabender's amylogram of the starch was similar to that of broad bean starch and the gelatinization temperature was 70°C. The amylose content of the starch was found to be approximately 22.1% by the colorimetric iodine method and 29.9% by the potentiometric iodine-titration method. The digestibility of the starch by pancreatic α-amylase or by the extract of rat small intestine was higher than that of broad bean starch.
