Physico-chemical, functional and structural properties of RS3/RS4 from kidney bean (Phaseolus vulgaris) cultivars

Gani, Adil; Jan, Amreen; Shah, Asima; Masoodi, F.A.; Ahmad, Mudasir; Ashwar, Bilal Ahmad; Akhter, Rehana; Wani, Idrees Ahmed

doi:10.1016/j.ijbiomac.2016.03.017

Cited by 38 publications

(33 citation statements)

References 39 publications

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“…2. HCN and rice RS showed absorption bands ranging from an extremely broad band at 3284-3288 cm −1 attributed to hydrogen bonded O-H stretching vibration; the sharp band ranging from 2924-2927 cm −1 attributed to C-H bond stretching associated with the ring methane hydrogen atoms; the band ranging from 1559-1650 cm −1 ascribed 8,20,53,54 . The FTIR analysis of HCN RS showed close results with the reported values for native horse chestnut starch 12 .…”

Section: Atr-ftirmentioning

confidence: 99%

“…Several reports also showed a positive correlation between the amylose and RS contents 8,19 . Besides AAC, various other factors were suggested to affect RS content like molecular association between starch components, degree of crystallinity, and amylose-lipid complexes 20 .…”

Section: Apparent Amylose Content (Aac) and Resistant Starch Content mentioning

confidence: 99%

“…The swelling power indicates the capacity of the starch granules to uptake water at elevated temperature. Starch granules with greater crystalline areas along with strong covalent interactions in the crystalline regions usually show little swelling power in cold water than subsequent heating 20 . The gels formed from these crystalline regions are weak and have greater tendency towards retrogradation because of the covalent bonds 15 .…”

Section: Apparent Amylose Content (Aac) and Resistant Starch Content mentioning

confidence: 99%

“…www.nature.com/scientificreports www.nature.com/scientificreports/ of recovery of starch viscosity during cooling of the heated starch pastes, and is usually related to the AAC of starch40,41 . The pasting properties of the rice and Horse chestnut resistant starches were lower than their corresponding native starches11,42 that could be because of the enzymatic hydrolysis of starch which includes increased formation of short linear chain molecules and increased RS content which could be substantiated to the decrease in the pasting viscosity along with the reduced ability of forming gels22,43 .…”

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Resistant starch from five Himalayan rice cultivars and Horse chestnut: Extraction method optimization and characterization

Gani

Ashwar

Akhter

et al. 2020

Sci Rep

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In this study resistant starch (RS) was extracted from five Himalayan rice cultivars and Indian Horse chestnut (HCN) using porcine pancreatin enzyme following which it was subsequently characterized for its physicochemical, structural and functional properties. In vitro digestibility test showed that RS content of the rice cultivars and HCN was in the range of 85.5 to 99.5%. The RS extracted from the rice cultivars and HCN showed significant difference in the apparent amylose content (AAC), ranging between 31.83 to 40.68% for rice and 45.79% for HCN. Water absorption capacity (WAC), swelling and solubility index of RS ranged from 112-133.9%, 5.28-7.25 g/g and 0.033-0.044 g/g, respectively. The rice RS granules were polyhedral and irregular shaped with granular length in the range of 4.8-5.9 µm. The HCN RS granule morphology showed smooth surfaced, round, elliptical, irregular and oval shapes with average granular length of 21 µm. Pasting behavior also varied significantly between rice RS and HCN RS with later showing the lower values of pasting properties. Thermal properties (T 0 , t p, t c ) and ΔH gel also varied considerably between the rice RS and HCN RS, wherein the highest values for peak gelatinization temperature and gelatinization enthalpy were seen for CH-1039. X-ray diffraction pattern of rice RS and HCN RS showed the characteristic A type of pattern in consonance with cereal starches.the dietary prevention of obesity, diabetes and cardiovascular diseases, similarly Indian horse chestnut (Aesculus indica) with about 38.3% starch content 6 also serves as an important source for extraction of RS.Though several researchers have developed the RS from rice and HCN starches by using physical, chemical and enzymatic modifications, no systematic study has been done so far on the extraction of natural RS from rice and HCN. Therefore, the objective of this study was to extract and characterize the natural RS from the five Himalayan rice cultivars and HCN.Experimental setup. Materials. Five rice cultivars viz. SK-46, SK-338, SK-406, CH-1039 and CH-1007 were procured from SKUAST-K. The seeds of Indian Horse Chestnut (HCN) were harvested from the trees of Botanical garden, Department of Botany, University of Kashmir, Hazratbal, Srinagar, India, 190006. Seeds were dehulled and stored at refrigeration temperature until further use. Glucose oxidase/peroxidase reagent (GOPOD) was purchased from Megazyme International, Wicklow, Ireland. Pancreatin, amyloglucosidase and α-amylase were obtained from Sigma-Aldrich, St. Louis, USA. All other reagents used in the study were of analytical grade.Starch extraction. Starch was extracted from five rice cultivars and HCN by the alkaline steeping method 7 .Resistant starch extraction. Briefly 4 g starch (dry weight basis) and 160 mL of enzyme mixture were added, mixture was vortexed and incubated in a shaking water bath 37 °C for 16 h (200 strokes/min) to hydrolyze the digestible starch (Enzyme mixture was prepared by suspending 3.2 g pancreatin in 320 mL of 0.1 M sodium acetate bu...

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Section: Atr-ftirmentioning

confidence: 99%

Section: Apparent Amylose Content (Aac) and Resistant Starch Content mentioning

confidence: 99%

Section: Apparent Amylose Content (Aac) and Resistant Starch Content mentioning

confidence: 99%

mentioning

confidence: 99%

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Resistant starch from five Himalayan rice cultivars and Horse chestnut: Extraction method optimization and characterization

Gani

Ashwar

Akhter

et al. 2020

Sci Rep

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“…Different modifications have been employed for the preparation of resistant starch. Basically, the modifications are of four types: physical, chemical, enzymatic, and genetic . Chemical modification of starch introduces new functional groups and promotes structural changes that affect its physico‐chemical properties ; however, the degree of modification of starch to be used in food industry is limited by legislation.…”

Section: Introductionmentioning

confidence: 99%

Production of RS4 from rice by acetylation: Physico‐chemical, thermal, and structural characterization

et al. 2016

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The SR‐1, SR‐2, Jhelum, and Pusa rice starches were extracted by the alkaline method and acetylated by using acetic anhydride to make modified food starches with high contents of type 4 resistant starch (RS4). The results revealed 6–10‐fold increase in the RS4 content of rice starches via acetylation. The acetyl % and degree of substitution values (DS) of rice starches ranged from 1.83 to 2.31, and 0.05 to 0.10, respectively. The introduction of acetyl groups in starch chains was confirmed via Fourier transform infrared spectroscopy (FTIR). Acetylation was found to increase water absorption capacity, oil absorption capacity, bile‐acid binding, swelling power, solubility index, light transmittance (%), and freeze–thaw stability, whereas amylose content, syneresis, pasting parameters, and thermal properties decreased with acetylation. The SEM micrographs of the acetylated rice starch revealed the presence of polyhedral granules with rough surfaces. Also fissures and deformed depressed zones were observed in some granules.

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Extraction, modification, and characterization of native litchi seed (Litchi chinesis Sonn.) starch

Kaur

Borah

Chutia³

et al. 2023

J Sci Food Agric

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BackgroundLitchi seeds, owing to their high starch content, have the potential to serve as a valuable non‐conventional source of starch with versatile applications. This study aimed to optimize the extraction of native litchi seed and its modification using citric acid. Response surface methodology was used to determine the optimal combination of independent variables; extraction temperature (30 – 60 ° C) and extraction time (4‐20hours) for the attainment of maximum starch yield (%). Starch was then chemically modified with citric acid concentrations of 20 and 40% to investigate its effect on physicochemical, morphological, and functional properties.ResultsThe second‐order polynomial model effectively described the experimental data, demonstrating a satisfactory fit for the observed results. The optimized condition with the highest starch recovery (212.4 g Kg‐1) was found to have an extraction temperature of 30° C and an extraction time of 11 hours. It was observed that with an increase in concentration of citric acid has resulted in a decrease in amylose content, swelling power, and solubility, while the water absorption capacity of modified starch increased. The SEM micrographs showed that citric acid modification resulted in surface irregularities, while the shape and size of granules remain unaffected. Not much difference has been observed in the XRD pattern of modified starch except for the decrease in intensities of peaks. An effect on the thermal properties of modified starch was also reported.ConclusionResults obtained from the study reveal that extraction temperature and extraction time are critical factors, exerting a significant effect on the extraction yield of starch. Furthermore, modified starches with improved functional properties can serve as novel and versatile source of starch in various food and non‐food sectors.This article is protected by copyright. All rights reserved.

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Physico-chemical, functional and structural properties of RS3/RS4 from kidney bean (Phaseolus vulgaris) cultivars

Cited by 38 publications

References 39 publications

Resistant starch from five Himalayan rice cultivars and Horse chestnut: Extraction method optimization and characterization

Resistant starch from five Himalayan rice cultivars and Horse chestnut: Extraction method optimization and characterization

Production of RS4 from rice by acetylation: Physico‐chemical, thermal, and structural characterization

Extraction, modification, and characterization of native litchi seed (Litchi chinesis Sonn.) starch

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