Characteristics of Modified Carioca Bean Starch upon Single and Dual Annealing, Heat‐Moisture‐Treatment, and Sonication

Abstract

Carioca bean starch is isolated and modified by annealing (ANN), heat‐moisture‐treatment (HMT), and sonication (SNT), as well as combined dual modifications (ANN‐HMT, ANN‐SNT, HMT‐ANN, HMT‐SNT, SNT‐ANN, SNT‐HMT). Single and dual modifications did not cause molecular damage in starch fractions. Starch B‐type fraction in native Carioca bean increases after the ANN treatment. Dual ANN‐SNT modification (ANN‐SNT or SNT‐ANN) promotes a synergic behavior on crystallite collapse, causing a decrease in relative crystallinity. The ANN as the second treatment results in irregular surface morphologies and granule disintegration. The ANN‐SNT and SNT‐ANN modifications increase the pasting viscosity synergistically in contrast to individual SNT or ANN treatments. The HMT process promotes the disruption of crystallites upon the subsequent ANN treatment, confirmed by an increase in enthalpy (ΔH). The starch modification techniques reported here can provide new opportunities to utilize damaged and hard‐to‐cook Carioca beans in the food industry.

Heat–Moisture Treatment on Pinhão Starch Impacts the Properties of the Biodegradable Films

“…It may indicate a partial gelatinization of starch granules and later amylose leaching, which induces some granule agglomeration during cooling, as already reported by Pinto et al [16] Moisture content and temperature during HMT modification are challenging to each starch source, which can promote partial gelatinization and agglomeration in the starch granule [19,22] and delivery different characteristics, such as gelatinization temperature, retrogradation, and thermal stability. [4,7,[12][13][14][15][16][17] The native and HMT starches FTIR spectra show a typical assignation (Figure 2). All spectra include a wide band at around 3300-2928 cm −1 assigned to the stretch hydroxyl group (─OH).…”

“…The most varied branches of its application by industry have led to the studies of non-conventional starch. [1][2][3][4] These starches should meet characteristics for functional properties, modifying food texture and consistency, [5] high yield, a valuable byproduct, and few refining operations, like the conventional ones. The high starch content of pinhão seeds (70% of the seeds mass, dry basis) and the easy water-isolating procedure encourage its use for starch extraction for food and non-food applications.…”

“…On the other hand, it increases gelatinization temperature, retrogradation, and thermal stability. [4,7,[12][13][14][15][16][17] Since HMT changes some starch properties, this physical treatment also influences its derivative films.…”

“…[ 10–12 ] Physical modification, such as heat–moisture treatment (HMT), is a well‐known chemical‐free process. [ 4 ] HMT usually does not cleavages the amylose and amylopectin molecules. However, it decreases the granular swelling, crystallinity pattern, amylose leaching, and viscosity profile.…”

Effects of Annealing on the Properties of Gamma-Irradiated Sago Starch

“…Dual modification of corn starch by annealing and succinylation was found to further improve the stability of starch paste against heat and shearing stress [ 20 ]. Other starch modifications by combined treatments reported in the literature include the combination of hydroxypropylation and acid hydrolysis for potato starch [ 21 ], hydrothermal treatment with sonication for Carioca bean starch [ 22 ], the combination of ultrasound and ANN for glutinous rice [ 23 ], the combination of gamma radiation and acetylation for wheat starch [ 24 ], the combination of sonication and gamma radiation for lentil starch [ 25 ], the combination of pullulanase debranching and microwave irradiation [ 26 ], and many others. In brief, these combined modification treatments produced starches with new properties that differed from the single modification.…”