Morphological, Hydrolytic and Thermal Properties of Legume Starches

Ashogbon, Adeleke Omodunbi; Ololade, Isaac Ayodele; Aliu, Yekini Deboh; Abitogun, A. S.

doi:10.52763/pjsir.phys.sci.54.3.2011.155.174

Cited by 7 publications

(5 citation statements)

References 130 publications

(236 reference statements)

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“…BCS with the highest AAM (Table 1) concentration shows the highest SV value; in contrast IGRS with the lowest AAM concentration (Table 1) has the lowest SV value (Table 2). This is in absolute agreement with works in the literature (Gudmundsson, 1994) that constantly link high AAM concentration with the tendencies of syneresis and retrogradation, especially in legume starches (Ashogbon et al, 2011;Adebowale and Lawal, 2003). The difference in SV or retrogradation among different starches (rice and cowpea starches) may be due to the amount and the molecular weight of AM leached from the granules and the ghost of the gelatinized starch granules (Loh, 1992).…”

Section: Starch Pasting Propertiessupporting

confidence: 90%

Morphological and functional properties of starches from cereal and legume: A comparative study

Ashogbon¹,

Akintayo²

2023

Preprint

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The isolation, composition, morphology and functional properties of rice (Oryza glaberrima) starches (ILRS,Ilaje rice starch; IGRS, Igbemo rice starch) and cowpea (Vigna unguiculata) starches (WCS, white cowpea starch; BCS,brown cowpea starch) from different cultivars were studied and compared. Rice starches were isolated from their floursby using a modified deproteination method in 0.1% NaOH. In contrast, the cowpea starches were isolated from theirgrains by using distilled water. The highest starch yield of 48.40% was obtained from Ilaje rice with a residual protein of0.43% and the lowest starch yield of 38.00% from brown cowpea grain with a residual protein of 0.07%. The protein, fatsand ash contents of the rice starches were slightly higher than those of the cowpea starches. SEM showed that ricestarch granule shape was irregular, polygonal and angular-shaped, in contrast the cowpea starch granules were biggerand their shapes varied from round to ellipsoid. The formation of compound granules was only found in the ricestarches. The dispersibility of the rice starches was higher than those of the cowpea starches and the reverse was thecase in bulk density. When heated from 55 to 95°C at 10°C intervals, starches with higher amylopectin content hadhigher swelling power. The pasting parameters of the starches were significantly different.

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Section: Starch Pasting Propertiessupporting

confidence: 90%

Morphological and functional properties of starches from cereal and legume: A comparative study

Ashogbon¹,

Akintayo²

2023

Preprint

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“…Generally, cereal starch granules are mostly small and the tuber starch granules are large. In contrast, the legume starch granules seem intermediate between the two, but some legume starch granules are very small, e.g., mung bean and black bean (Ashogbon et al 2011). Other documented small-sized granules are lentil, broad bean, and kidney bean starches (Wani et al 2016).…”

Section: Morphological Propertiesmentioning

confidence: 95%

“…Strictly, all pulses are legumes, but the reverse is not true, the exceptions are groundnut (Arachis hypogaea) and soybean (Glycine max) which are solely utilized for edible oils (Singh 2017). The legume fruit is formed from a single carpel, which split along the dorsal and the ventral sutures, and usually contains a row of seeds borne on the inner side of the ventral suture (Ashogbon et al 2011). Legumes belong to the family Fabacae also known as Leguminosae.…”

Section: Introductionmentioning

confidence: 99%

Developments in the isolation, composition, and physicochemical properties of legume starches

Akintayo¹

2023

Preprint

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The purpose of this write-up is to discuss the recent developments in the study of the physicochemical and functional properties of legume starches. Legumes are abundantly rich in proteins,polysaccharides, vitamins, and minerals. Starch is the most important polysaccharide in the humandiet. The amylose, lipid, ash, and nitrogen content of legume starches vary in the range of 18-52%, 0.1-0.9, 0.0-0.7%, and 0.0-0.3%, respectively. The legume starches are characteristically rich inamylose, display limited swelling power, poor dispersibility in water, and vulnerable to retrogradation. The properties of legume starches reveal that they possess strong bonding chains betweenits molecules. Due to these strong bonds, legume starches have high gelatinization transition temperatures and enthalpies. Furthermore, the pasting properties are in accordance with this concept.Legume starches differ in granule morphology, gelatinization transition temperatures, and amylosecontent. There is need for modification of legume starches due to poor functionality such as easyvulnerability to retrogradation and poor processing properties when subjected to extreme of conditions. These shortcomings of legume starches are usually mitigated by annealing, heat-moisturetreatment, cross-linking, acid-thinning, oxidation, and acetylation. This review highlighted developments in the isolation, composition, morphology, physicochemical properties, and some aspect ofphysical and chemical modification of legume starches

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“…In addition, the low nitrogen (protein) and ash contents found in starch composition analysis and the absence of any adhering protein in their microscopic observation confirmed the purity of the bean starches and the effectiveness of their isolation process. 17,18 It was reported that legume starch presents a higher amylose content (240-650 g kg −1 ) than cereal or tuber starches. 6,18 The amylose content of NOA bean starches ranged from 291 to 334 g kg −1 without significant differences among them (P = 0.0543, mean value 318 g kg −1 ; Table 1).…”

Section: Physicochemical Propertiesmentioning

confidence: 99%

Non‐conventional starches isolated from agronomic‐improved beans (Phaseolus vulgaris L.): a study of their structure and physicochemical properties

Nagai

Andrés

2023

J Sci Food Agric

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BACKGROUND Non‐conventional starch sources are promising alternative food ingredients. Different bean varieties with agronomic improvements are constantly being developed and cultivated in the Northwestern Argentinean region (NOA) to increase yields and obtain high‐quality seeds. However, the main attributes of their starches have not been studied. In this work, starches from four agronomic‐improved bean cultivars were isolated and their structure and physicochemical properties were evaluated. RESULTS High‐purity starches were obtained, as shown by their low protein and ash content. Starch granules presented smooth surfaces with spherical to oval shapes, with a marked ‘Maltese cross’ and heterogeneous sizes. Their amylose content revealed a mean value of 318 g kg−1 and all presented resistant > slowly digestible > rapidly digestible starch fractions. Their Fourier transform infrared spectra were similar and X‐ray diffraction analysis showed a CA‐type pattern in all cases despite their different sources. Among thermal properties, Escarlata starch showed the lowest gelatinization peak temperature (69.5 °C) and Anahí starch the highest (71.3 °C). Starch pasting temperature varied from 74.6 to 76.9 °C, whereas peak viscosity and final viscosity showed a similar tendency, with Leales B30 < Anahí < Escarlata < Cegro 99/11‐2 and Leales B30 < Anahí = Escarlata < Cegro 99/11‐2, respectively. CONCLUSION This study provides the basis for a better understanding of the characteristics of agronomic‐improved NOA bean starches, enabling their use in product formulation as an alternative to starches from conventional sources. © 2023 Society of Chemical Industry.

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Morphological, Hydrolytic and Thermal Properties of Legume Starches

Cited by 7 publications

References 130 publications

Morphological and functional properties of starches from cereal and legume: A comparative study

Morphological and functional properties of starches from cereal and legume: A comparative study

Developments in the isolation, composition, and physicochemical properties of legume starches

Non‐conventional starches isolated from agronomic‐improved beans (Phaseolus vulgaris L.): a study of their structure and physicochemical properties

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