Non‐conventional starches isolated from agronomic‐improved beans (Phaseolus vulgaris L.): a study of their structure and physicochemical properties
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 a...
Gespeichert in:
| Veröffentlicht in: | Journal of the science of food and agriculture 2023-08, Vol.103 (11), p.5253-5260 |
|---|---|
| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 5260 |
|---|---|
| container_issue | 11 |
| container_start_page | 5253 |
| container_title | Journal of the science of food and agriculture |
| container_volume | 103 |
| creator | Nagai, Nadia Florencia Andrés, Silvina Cecilia |
| description | 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 |
| doi_str_mv | 10.1002/jsfa.12595 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2794686087</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2831818470</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3575-fb60a9abd2afa7bda2cb2439d337cb1cd4d595b13cae3c127c471a7f70826f0a3</originalsourceid><addsrcrecordid>eNp9kc9u1DAQhy0EokvhwgMgS1xapCxjO4kTblXVQtEKkIBzNPGfrldJvLXjRXvjEbjxfjwJbrdw4MBpNJpP30-aHyHPGSwZAH-9iRaXjFdt9YAsGLSyAGDwkCzykRcVK_kReRLjBgDatq4fkyMhASrB2wX5-cFPv77_UH7amWl2fsKBxhmDWptIXfQDzkZTG_xI8Tr4yY9OZd6N2-B3-dIbnCI9-bTGaPyQIt2l4RqDi3S1PH1DMcuS3lNv6bw2LuQ1JDWnYChOmm7X--iUz2FZm5OzdGvC7Ex8Sh5ZHKJ5dj-PydfLiy_n74rVx7dX52erQolKVoXta8AWe83Rouw1ctXzUrRaCKl6pnSp81t6JhQaoRiXqpQMpZXQ8NoCimNycvDm6Jtk4tyNLiozDDgZn2LHZVvWTQ2NzOjLf9CNTyE_LFONYA1rSgmZenWgVPAxBmO7bXAjhn3HoLutq7utq7urK8Mv7pWpH43-i_7pJwPsAHxzg9n_R9W9_3x5dpD-BsgqpVw</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2831818470</pqid></control><display><type>article</type><title>Non‐conventional starches isolated from agronomic‐improved beans (Phaseolus vulgaris L.): a study of their structure and physicochemical properties</title><source>MEDLINE</source><source>Wiley Online Library Journals Frontfile Complete</source><creator>Nagai, Nadia Florencia ; Andrés, Silvina Cecilia</creator><creatorcontrib>Nagai, Nadia Florencia ; Andrés, Silvina Cecilia</creatorcontrib><description>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.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.12595</identifier><identifier>PMID: 37005329</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Agronomy ; Amylose ; Amylose - analysis ; bean starch ; Beans ; Cultivars ; Diffraction patterns ; Fourier transforms ; in vitro digestibility ; Infrared analysis ; Infrared spectra ; morphology ; pasting properties ; Phaseolus - chemistry ; Phaseolus vulgaris ; Physicochemical properties ; Seeds ; Seeds - chemistry ; Starch ; Starch - chemistry ; Starches ; Thermal properties ; Thermodynamic properties ; Vegetables ; Viscosity ; X-Ray Diffraction</subject><ispartof>Journal of the science of food and agriculture, 2023-08, Vol.103 (11), p.5253-5260</ispartof><rights>2023 Society of Chemical Industry.</rights><rights>Copyright © 2023 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3575-fb60a9abd2afa7bda2cb2439d337cb1cd4d595b13cae3c127c471a7f70826f0a3</citedby><cites>FETCH-LOGICAL-c3575-fb60a9abd2afa7bda2cb2439d337cb1cd4d595b13cae3c127c471a7f70826f0a3</cites><orcidid>0000-0002-9075-1056</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.12595$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.12595$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/37005329$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Nagai, Nadia Florencia</creatorcontrib><creatorcontrib>Andrés, Silvina Cecilia</creatorcontrib><title>Non‐conventional starches isolated from agronomic‐improved beans (Phaseolus vulgaris L.): a study of their structure and physicochemical properties</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>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.</description><subject>Agronomy</subject><subject>Amylose</subject><subject>Amylose - analysis</subject><subject>bean starch</subject><subject>Beans</subject><subject>Cultivars</subject><subject>Diffraction patterns</subject><subject>Fourier transforms</subject><subject>in vitro digestibility</subject><subject>Infrared analysis</subject><subject>Infrared spectra</subject><subject>morphology</subject><subject>pasting properties</subject><subject>Phaseolus - chemistry</subject><subject>Phaseolus vulgaris</subject><subject>Physicochemical properties</subject><subject>Seeds</subject><subject>Seeds - chemistry</subject><subject>Starch</subject><subject>Starch - chemistry</subject><subject>Starches</subject><subject>Thermal properties</subject><subject>Thermodynamic properties</subject><subject>Vegetables</subject><subject>Viscosity</subject><subject>X-Ray Diffraction</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9kc9u1DAQhy0EokvhwgMgS1xapCxjO4kTblXVQtEKkIBzNPGfrldJvLXjRXvjEbjxfjwJbrdw4MBpNJpP30-aHyHPGSwZAH-9iRaXjFdt9YAsGLSyAGDwkCzykRcVK_kReRLjBgDatq4fkyMhASrB2wX5-cFPv77_UH7amWl2fsKBxhmDWptIXfQDzkZTG_xI8Tr4yY9OZd6N2-B3-dIbnCI9-bTGaPyQIt2l4RqDi3S1PH1DMcuS3lNv6bw2LuQ1JDWnYChOmm7X--iUz2FZm5OzdGvC7Ex8Sh5ZHKJ5dj-PydfLiy_n74rVx7dX52erQolKVoXta8AWe83Rouw1ctXzUrRaCKl6pnSp81t6JhQaoRiXqpQMpZXQ8NoCimNycvDm6Jtk4tyNLiozDDgZn2LHZVvWTQ2NzOjLf9CNTyE_LFONYA1rSgmZenWgVPAxBmO7bXAjhn3HoLutq7utq7urK8Mv7pWpH43-i_7pJwPsAHxzg9n_R9W9_3x5dpD-BsgqpVw</recordid><startdate>20230830</startdate><enddate>20230830</enddate><creator>Nagai, Nadia Florencia</creator><creator>Andrés, Silvina Cecilia</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-9075-1056</orcidid></search><sort><creationdate>20230830</creationdate><title>Non‐conventional starches isolated from agronomic‐improved beans (Phaseolus vulgaris L.): a study of their structure and physicochemical properties</title><author>Nagai, Nadia Florencia ; Andrés, Silvina Cecilia</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3575-fb60a9abd2afa7bda2cb2439d337cb1cd4d595b13cae3c127c471a7f70826f0a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Agronomy</topic><topic>Amylose</topic><topic>Amylose - analysis</topic><topic>bean starch</topic><topic>Beans</topic><topic>Cultivars</topic><topic>Diffraction patterns</topic><topic>Fourier transforms</topic><topic>in vitro digestibility</topic><topic>Infrared analysis</topic><topic>Infrared spectra</topic><topic>morphology</topic><topic>pasting properties</topic><topic>Phaseolus - chemistry</topic><topic>Phaseolus vulgaris</topic><topic>Physicochemical properties</topic><topic>Seeds</topic><topic>Seeds - chemistry</topic><topic>Starch</topic><topic>Starch - chemistry</topic><topic>Starches</topic><topic>Thermal properties</topic><topic>Thermodynamic properties</topic><topic>Vegetables</topic><topic>Viscosity</topic><topic>X-Ray Diffraction</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Nagai, Nadia Florencia</creatorcontrib><creatorcontrib>Andrés, Silvina Cecilia</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Nagai, Nadia Florencia</au><au>Andrés, Silvina Cecilia</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Non‐conventional starches isolated from agronomic‐improved beans (Phaseolus vulgaris L.): a study of their structure and physicochemical properties</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2023-08-30</date><risdate>2023</risdate><volume>103</volume><issue>11</issue><spage>5253</spage><epage>5260</epage><pages>5253-5260</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>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.</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>37005329</pmid><doi>10.1002/jsfa.12595</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0002-9075-1056</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-5142 |
| ispartof | Journal of the science of food and agriculture, 2023-08, Vol.103 (11), p.5253-5260 |
| issn | 0022-5142 1097-0010 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_2794686087 |
| source | MEDLINE; Wiley Online Library Journals Frontfile Complete |
| subjects | Agronomy Amylose Amylose - analysis bean starch Beans Cultivars Diffraction patterns Fourier transforms in vitro digestibility Infrared analysis Infrared spectra morphology pasting properties Phaseolus - chemistry Phaseolus vulgaris Physicochemical properties Seeds Seeds - chemistry Starch Starch - chemistry Starches Thermal properties Thermodynamic properties Vegetables Viscosity X-Ray Diffraction |
| title | Non‐conventional starches isolated from agronomic‐improved beans (Phaseolus vulgaris L.): a study of their structure and physicochemical properties |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-08T11%3A10%3A13IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Non%E2%80%90conventional%20starches%20isolated%20from%20agronomic%E2%80%90improved%20beans%20(Phaseolus%20vulgaris%20L.):%20a%20study%20of%20their%20structure%20and%20physicochemical%20properties&rft.jtitle=Journal%20of%20the%20science%20of%20food%20and%20agriculture&rft.au=Nagai,%20Nadia%20Florencia&rft.date=2023-08-30&rft.volume=103&rft.issue=11&rft.spage=5253&rft.epage=5260&rft.pages=5253-5260&rft.issn=0022-5142&rft.eissn=1097-0010&rft_id=info:doi/10.1002/jsfa.12595&rft_dat=%3Cproquest_cross%3E2831818470%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2831818470&rft_id=info:pmid/37005329&rfr_iscdi=true |