The physicochemical properties of black bean starch were studied. Isolated bean starch had a high amylose content (38%), a high gelatinization temperature range (63.8‐76°C) and relatively low swelling (11 units at 95° C) and solubility (18% at 95° C) patterns. These data suggested that inherent structural characteristics of the starch contributed to limited in situ starch gelatinization and swelling during the cooking of black beans.
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Lai et al. (1979) studied this question.
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