Abstract:Our research were focused on physical,gelatinized and retrograded properties of starches from twenty broad bean varieties in China in order to provide a theory foundation on their processing suitability.We determined several physical parameters,the viscosity variety under up-and down-temperatures,the strength of broad bean gels and cooling stability of broad bean starch systems.The physical,gelatinized and retrograded properties of starches from twenty broad bean varieties in China were distinctly different with different cultivated areas or varieties.The average WBC of starches from twenty broad bean varieties was 97.97 %.Swelling power and solubility of broad bean starches increased markedly with increasing temperature over 50 ℃.The highest freeze-thaw syneresis ratio and light transmittance of broad beans starches were YNFD and QJXLC,respectively.The onset gelatinized temperature of these broad bean starches was 60.25～73.08 ℃.The highest peak viscosities,holding strength,setback,gel strength of broad beans starches were BSDBC,ZJQPCD,DBHQC,CLCD,respectively.The cooling syneresis ratio of TX2 starch gel was the lowest among all broad bean starches.
