Gelatinization of Starches inside Cotyledon Cells of Kidney Beans

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Abstract
In order to examine the gelatinization of starches inside cotyledon cells of legumes, cells were separated from kidney beans without gelatinizing starches. The solubility and swelling power of starches inside cells during gelatinization were extremely low, compared to those of isolated starches from kidney beans. The loss of birefringence of starches inside cells was also low. Differential scanning calorimetric thermogram of cells showed a biphasic endothermic transition with peaks at about 71 and 83°C, while that of isolated starches showed a single endothermic transition with a peak at about 71°C. The rupture of cells in advance resulted in the disappearance of the higher‐temperature endotherm. The gelatinization of starches inside cells of kidney beans was suppressed as well as those of adzuki and faba beans.

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