Granule, water dispersible development

Hovde, D. A. "Laboratory Development and Evaluation of Water Dispersible Granules" Pesticide Formulation and Application Systems, 3rd Conference STP 828, American Society of Testing and Materials Philadelphia PA. December, 1983. 

At pH values close to 7.0 the cowpea protein solubilized and formed the continuous phase in which raw starch granules were dispersed. On heating, the granules absorbed water and as they swelled they exuded some amylose into the continuous matrix prior to the protein denaturation. The higher transition temperature of the protein compared to that of starch created the environment for the leaching of amylose into the solution of the protein (Muhrbeck and Eliasson, 1991). The coexistence of the protein and the amylose in the continuous phase may be responsible for the distinct kinetic pattern in the observed development of G in the cowpea protein-starch blends. For such a system, the protein/starch ratio (R) would reflect the protein/ amylose ratio in the continuous matrix and may be considered to be an important parameter for assessing G of the mixture gels. 

---