Effects of acetylation and acetylation–hydroxypropylation (dual-modification) on the properties of starch from Carioca bean (Phaseolus vulgaris L.)

Granza, Andressa Gabardo; Travalini, Ana Paula; Farias, Fabiane Oliveira; Colman, Tiago André Denck; Schnitzler, Egon; Demiate, Ivo Mottin

doi:10.1007/s10973-014-4092-9

Cited by 28 publications

(20 citation statements)

References 50 publications

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“…The size and shape of starch granules are important in relation to their technological properties, including the viscosity of their pastes. The granules of bean starches are oval to spherical in shape and have heterogeneous sizes (Granza et al, 2015), as shown in Figure 1; the spherical granules are larger than the oval shaped granules (Wang & Ratnayake, 2014). The microscopic images from this study did not show differences between the granules of the native and modified starches.…”

Section: Scanning Electron Microscopymentioning

confidence: 52%

Physicochemical, structural and thermal properties of oxidized, acetylated and dual-modified common bean (Phaseolus vulgaris L.) starch

et al. 2018

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Common beans are rich in protein and complex carbohydrates that are valuable for the human diet. Starch is the most abundant individual component; however, in its native form it has limited applications and modifications are necessary to overcome technological restrictions. The aim of this study was to evaluate the influence of oxidation, acetylation and dual-modification (oxidation-acetylation) on the physicochemical, structural and thermal properties of common bean starch. The degree of substitution of the acetylated starches was compatible with food use. Fourier transform infrared spectra confirmed the acetylation of the bean starch, with a peak at 1,735cm-1. The granules of the bean starch were oval to spherical in shape, with no differences between the native and modified samples. Typical C-type diffraction of legume starches was found. The modified samples showed a reduced relative crystallinity and lower enthalpy change of gelatinization. The oxidized starch showed the highest peak viscosity, hardness, and gel adhesiveness due to the presence of functional groups. An increase in solubility and swelling power was observed, and the oxidized-acetylated starch presented the highest values. The properties of the modified bean starches made them suitable for application in breaded/battered foods, mainly due to improved textural attributes.

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Section: Scanning Electron Microscopymentioning

confidence: 52%

Physicochemical, structural and thermal properties of oxidized, acetylated and dual-modified common bean (Phaseolus vulgaris L.) starch

et al. 2018

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“…O equipamento possibilita obter os perfis de viscosidade aparente de uma suspensão aquosa de amido (massa total de 28g), contendo 8 % da amostra em base seca, que foi submetida sob agitação rotacional a 160 rpm e aquecimento contínuo de 50 a 95 °C a uma razão de 6 °C min -1 . A temperatura foi mantida a 95 °C por cinco min., e então passou a ser resfriada até 50 °C novamente [8,9].…”

Section: Methodsunclassified

“…Os cadinhos selados foram submetidos a uma faixa de aquecimento de 30 a 100 °C, a uma razão de 10 °C min -1 sendo obtidas as curvas com as temperaturas iniciais (T 0 ), de pico (T p ) e de conclusão (T c ) do evento. A da entalpia de transição (ΔH), do evento ocorrido foi obtida com o auxilio do software Universal Analysis (TA Instruments) [9].…”

Section: Methodsunclassified

Caracterização Das Propriedades De Pasta E Térmicas De Amidos De Feijão Branco, Carioca, Fradinho E Preto

Figueroa¹,

Lacerda²,

Schnitzler³

et al. 2015

Braz. J. Therm. Anal.

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O amido é um carboidrato encontrado em abundância na natureza, podendo ser extraído de diversas fontes botânicas. Este polímero natural possui potencial aplicação em diversos ramos da indústria com destaque para o ramo alimentício. O feijão é altamente consumido e produzido no Brasil, porém existem muitas perdas devido às condições de armazenamento inadequadas. Devido a isso a extração do amido dos feijões que tiveram sua qualidade prejudicada é uma opção encontrada para reduzir o desperdício. O amido de feijão pode ser aplicado em diversos processos tecnológicos. Para isso seu comportamento deve ser estudado e conhecido, por meio de técnicas que determinam suas propriedades de pasta, térmica e de degradação quando submetido ao calor.

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“…Lee et al [32] also reported that the substitution of hydroxypropyl groups occurs in the amorphous region of rice starches. Granza et al [33] also concluded the similar results for Carioca bean starch.…”

Section: Ftir Spectroscopy Of Starchesmentioning

confidence: 52%

Comparative Study on the Effects of Citric Acid Modification and Hydroxypropylation on the Physiochemical and Digestibility Characteristics of Acid‐Hydrolyzed Corn and Sorghum Starches

et al. 2021

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Sorghum (Sorghum bicolor L.) crop is of great importance as it can be grown in drought‐hit areas. The starch extracted from sorghum has properties similar to corn (Zea mays L.) starch and is therefore considered as a productive future alternative. Starch has many technological constraints and the modifications help in improving the properties. Corn and sorghum starches are acid‐thinned prior to citric acid modification and hydroxypropylation. The acid‐hydrolyzed citrate and hydroxypropylated starches are characterized for their functional and digestibility characteristics. The modifications help in maintaining the resistant starch fraction of acid‐thinned starches. The resistant starch fraction ranges between 59–64% and 53–68% for corn and sorghum starch, respectively. The Fourier Transform Infrared spectroscopy results show decrease in crystalline to amorphous ratio (R = 1047 cm−1/1022 cm−1) for sorghum starch citrates. The X‐ray diffraction pattern exhibits a decrease the proportion of crystallinity of acid‐hydrolyzed esterified starches. Differential scanning calorimetry curves exhibit decreased gelatinization enthalpy for both modifications. A significant decrease (p ≤ 0.05) in peak viscosity is also observed for hydroxypropylated starches. The modifications increase the slowly digestible fraction of corn and sorghum starches from 12.7% to 24.4% and from 16.7% to 28.9%, respectively.

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Effects of acetylation and acetylation–hydroxypropylation (dual-modification) on the properties of starch from Carioca bean (Phaseolus vulgaris L.)

Cited by 28 publications

References 50 publications

Physicochemical, structural and thermal properties of oxidized, acetylated and dual-modified common bean (Phaseolus vulgaris L.) starch

Physicochemical, structural and thermal properties of oxidized, acetylated and dual-modified common bean (Phaseolus vulgaris L.) starch

Caracterização Das Propriedades De Pasta E Térmicas De Amidos De Feijão Branco, Carioca, Fradinho E Preto

Comparative Study on the Effects of Citric Acid Modification and Hydroxypropylation on the Physiochemical and Digestibility Characteristics of Acid‐Hydrolyzed Corn and Sorghum Starches

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