Physicochemical characterization of starches from dry beans cultivated in Brazil

Demiate, Ivo Mottin; Figueroa, Amanda Miléo; Guidolin, Manoela Estefânea Boff Zortéa; Santos, Thaís Paes Rodrigues dos; Yangcheng, Hanyu; Chang, Fengdan; Jane, Jay‐lin

doi:10.1016/j.foodhyd.2016.07.014

Cited by 36 publications

(33 citation statements)

References 38 publications

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“…The amylose contents of bean, pea, and maize starches reported in the present study were consistent with those reported in the literature for maize, pea, and bean starches . The lower amylose content in wild mango starch compared to the bean and pea starches was unexpected given legumes usually have high amylose contents . The similarity in amylose content of the wild mango starch to conventional starches (maize, pea, bean), implies that its digestibility may not be particularly different given digestibility is related to the amylose content.…”

Section: Resultssupporting

confidence: 91%

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Physicochemical and Morphological Properties of a Small Granule Legume Starch With Atypical Properties From Wild Mango (Cordyla africana L.) Seeds: A Comparison to Maize, Pea, and Kidney Bean Starch

et al. 2018

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The physicochemical properties of wild mango (Cordyla africana L) seed starch are assessed and compared to bean, pea, and commercial maize starch. Scanning electron microscopy (SEM) and polarized optical microscopy (POM) show that wild mango starch granules are truncated (cap-shaped) have smooth surfaces, and are much smaller (5.7 μm) than bean (28.2 μm), pea (23.0 μm), and maize (11.1 μm) starch granules. Wild mango starch had a higher (p 0.05) gelatinization temperature (differential scanning calorimetry-DSC, T p ¼ 77 C), but a lower enthalpy (ΔH ¼ 10.7 J g À1 ) than pea, bean, and maize starches. X-ray diffraction (XRD) reveals a C-type crystalline pattern, while Fourier transform infrared spectroscopy (FTIR) indicates that the starch has a higher degree of short-range order compared to bean, pea, and maize starches. Rapid visco analysis (RVA) shows that its peak paste viscosity (2811 cP) is significantly (p 0.05) higher than that of bean, pea, and maize starch. Wild mango starch is similar (p > 0.05) to maize starch in terms of RVA granule-breakdown and gelation-related parameters, and gel texture (firmness ¼ 114.7 N and strength ¼ 339.4 AE 16.5 J), differed significantly (p 0.05) from bean and pea starch.

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Section: Resultssupporting

confidence: 91%

“…Legume starch tends to have better gel properties, and resistant starch contents than cereal and tuber starches . The present research aims to characterize the physico‐chemical properties of starch from wild mango seeds.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Morphological Properties of a Small Granule Legume Starch With Atypical Properties From Wild Mango (Cordyla africana L.) Seeds: A Comparison to Maize, Pea, and Kidney Bean Starch

et al. 2018

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“…Significant differences (p < 0.05) were found in the molecular weight and gyration radius of lily starches, however, no significant differences were found in the polydispersity of lily starch samples (p > 0.05). The weight average molar mass (M w ) of lily bulb starches were found to be in range of 4.03-11.00 × 10 7 g/mol, which was much lower than that of bean starch, 6.5-10.5 × 10 8 g/mol, [36] and much higher than M w of Antiaris africana seeds starch, 2.18 × 10 7 g/mol. [37] The root-meansquare rotation radius (R z ) of amylopectin in lily starch, 203.90 nm-264.20 nm, were much lower than that of bean starch, 297 nm-345 nm.…”

Section: Molecular Weightmentioning

confidence: 81%

“…[37] The root-meansquare rotation radius (R z ) of amylopectin in lily starch, 203.90 nm-264.20 nm, were much lower than that of bean starch, 297 nm-345 nm. [36] The M w was larger than the number average molar mass (W n ), and the highest M w of 11.00 × 10 7 g/mol was found for JDES, and the lowest M w of 4.03 × 10 7 g/mol was found for MJIS. The gyration radius (R w ) of JDES was also the highest, 221.1 nm, followed by LZES, 215.65 nm, and JDIS, 209.10 nm.…”

Section: Molecular Weightmentioning

confidence: 92%

“…The proportions of long chains (DP>37) in B-type starches were larger than those in A-and C-type amylopectins. [44] HPAEC-PAD chain distribution analysis revealed that the DPa of all lily starches were higher than 23 (Table 4), and the DP values ranged from 23.19 to 25.29, which was higher than that of jackfruit starches (DP 15.59-21.22) and bean starches (DP 19.60-21.25), [36,43] while lower than that of duckweed starches, DP 28.29-28.52. [21] The DPa of lily starches were similar to that of some roots and tubers (waxy potato, yam, etc.…”

Section: Molecular Weightmentioning

confidence: 96%

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Morphological, structural, and physicochemical properties of starch isolated from different lily cultivars grown in China

Wang

Qun

et al. 2019

International Journal of Food Properties

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Starches were isolated from bulbs of seven lily cultivars grown in China and their morphological, structural, and physicochemical properties were investigated. All the isolated starch samples showed triangular, elliptical, less scalloped, round, and irregular shaped granules. The starch of different lily cultivars exhibited B-type crystalline pattern. The median diameters (D50) were found to be in range from 17.79 μm to 45.06 μm and the amylose content in range from 23.63 to 30.38 g/100 g starch. The weight average molar mass (M w) of amylopectin ranged from 4.03 × 10 7 g/mol to 11.00 × 10 7 g/mol and root-mean-square rotation radius (R z) ranged from 203.90 nm to 264.20 nm. HPAEC-PAD chain distribution analysis revealed that the average chain length of amylopectin ranged from DP 23.19-25.29. Starch samples of different lily cultivars showed peak viscosity ranging from 1699.7 cP to 2963.0 cP, and pasting temperature varying from 63.83°C to 71.00°C. Furthermore, the transition temperatures of the starch samples isolated from different lily cultivars were found to be in range from 50.76°C to 57.59°C for onset temperature (T o), 54.57°C to 64.30°C for peak temperature (T p), and 68.07°C to 77.16°C for conclusion temperature (T c). The gelatinization temperature range (ΔT r) was found to be from 16.66°C to 21.65°C and enthalpy (ΔH) was in range from 11.46 J/g to 16.29 J/g. These results indicated that lily starch properties were significantly different depending on lily variety, which could help in understanding the convenience of these starches for the application in different food and non-food industries.

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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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Physicochemical characterization of starches from dry beans cultivated in Brazil

Cited by 36 publications

References 38 publications

Physicochemical and Morphological Properties of a Small Granule Legume Starch With Atypical Properties From Wild Mango (Cordyla africana L.) Seeds: A Comparison to Maize, Pea, and Kidney Bean Starch

Physicochemical and Morphological Properties of a Small Granule Legume Starch With Atypical Properties From Wild Mango (Cordyla africana L.) Seeds: A Comparison to Maize, Pea, and Kidney Bean Starch

Morphological, structural, and physicochemical properties of starch isolated from different lily cultivars grown in China

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

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