Microstructures of starch granule, starch digestibilities and predicted glycaemic index of common bean mutants in Taiwan
Summary In this study, the microstructure of starch granule and in vitro starch digestibility were compared in de‐coated seeds of common bean variety Hwachia and its NaN3‐induced mutants. Significant differences in starch granule size (between 17.92 and 27.00 μm), total starch content (between 436.5...
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| Veröffentlicht in: | International journal of food science & technology 2011-08, Vol.46 (8), p.1646-1653 |
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| container_title | International journal of food science & technology |
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| creator | Chiou, Shiow Ying Chen, Huei Juan Jeng, Toong Long Sung, Jih Min |
| description | Summary
In this study, the microstructure of starch granule and in vitro starch digestibility were compared in de‐coated seeds of common bean variety Hwachia and its NaN3‐induced mutants. Significant differences in starch granule size (between 17.92 and 27.00 μm), total starch content (between 436.5 and 456.8 mg per seed) and resistant starch content (between 51.6 and 203.3 mg per seed) were found among mutants. Both boiling and autoclaving decreased resistant starch content in processed common beans. Significant difference in predicted gylcaemic index (pGI) (between 48.82 and 64.55%) for processed beans also existed among mutants. However, 96 h of 4 °C storage increased resistant starch content in processed common beans, possibly resulted from starch retrogradation during storage. Mutants SA‐05, SA‐08 and SA‐31, which have smaller seed weight and lower pGI (average of 50.08%) compared to Hwachia (pGI of 57.05%), can be used to produce common bean based low GI dietary carbohydrate. |
| doi_str_mv | 10.1111/j.1365-2621.2011.02674.x |
| format | Article |
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In this study, the microstructure of starch granule and in vitro starch digestibility were compared in de‐coated seeds of common bean variety Hwachia and its NaN3‐induced mutants. Significant differences in starch granule size (between 17.92 and 27.00 μm), total starch content (between 436.5 and 456.8 mg per seed) and resistant starch content (between 51.6 and 203.3 mg per seed) were found among mutants. Both boiling and autoclaving decreased resistant starch content in processed common beans. Significant difference in predicted gylcaemic index (pGI) (between 48.82 and 64.55%) for processed beans also existed among mutants. However, 96 h of 4 °C storage increased resistant starch content in processed common beans, possibly resulted from starch retrogradation during storage. Mutants SA‐05, SA‐08 and SA‐31, which have smaller seed weight and lower pGI (average of 50.08%) compared to Hwachia (pGI of 57.05%), can be used to produce common bean based low GI dietary carbohydrate.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/j.1365-2621.2011.02674.x</identifier><identifier>CODEN: IJFTEZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Beans ; Biological and medical sciences ; Carbohydrates ; Common bean ; Food industries ; Foods ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; Granular materials ; Granules ; Microstructure ; mutant ; predicted glycaemic index ; resistant starch ; Seeds ; Starch and starchy product industries ; starch digestibility ; starch granule ; Starches</subject><ispartof>International journal of food science & technology, 2011-08, Vol.46 (8), p.1646-1653</ispartof><rights>2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c3594-bdf1426101c8e8b949b2b62984346e5e577549e75bee05186825a9415410db563</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.2011.02674.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.2011.02674.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27903,27904,45553,45554</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=24306940$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Chiou, Shiow Ying</creatorcontrib><creatorcontrib>Chen, Huei Juan</creatorcontrib><creatorcontrib>Jeng, Toong Long</creatorcontrib><creatorcontrib>Sung, Jih Min</creatorcontrib><title>Microstructures of starch granule, starch digestibilities and predicted glycaemic index of common bean mutants in Taiwan</title><title>International journal of food science & technology</title><description>Summary
In this study, the microstructure of starch granule and in vitro starch digestibility were compared in de‐coated seeds of common bean variety Hwachia and its NaN3‐induced mutants. Significant differences in starch granule size (between 17.92 and 27.00 μm), total starch content (between 436.5 and 456.8 mg per seed) and resistant starch content (between 51.6 and 203.3 mg per seed) were found among mutants. Both boiling and autoclaving decreased resistant starch content in processed common beans. Significant difference in predicted gylcaemic index (pGI) (between 48.82 and 64.55%) for processed beans also existed among mutants. However, 96 h of 4 °C storage increased resistant starch content in processed common beans, possibly resulted from starch retrogradation during storage. Mutants SA‐05, SA‐08 and SA‐31, which have smaller seed weight and lower pGI (average of 50.08%) compared to Hwachia (pGI of 57.05%), can be used to produce common bean based low GI dietary carbohydrate.</description><subject>Beans</subject><subject>Biological and medical sciences</subject><subject>Carbohydrates</subject><subject>Common bean</subject><subject>Food industries</subject><subject>Foods</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Granular materials</subject><subject>Granules</subject><subject>Microstructure</subject><subject>mutant</subject><subject>predicted glycaemic index</subject><subject>resistant starch</subject><subject>Seeds</subject><subject>Starch and starchy product industries</subject><subject>starch digestibility</subject><subject>starch granule</subject><subject>Starches</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><recordid>eNqNkE1v1DAQhi0EEkvhP_iCuJDg78QXJFTRpVDgQBFSL5bjTBYv-VhsR83-exy27Blfxta881jzIIQpKWk-b_Yl5UoWTDFaMkJpSZiqRLk8Qptz4zHaEC1JIQXjT9GzGPeEEMYrsUHLZ-_CFFOYXZoDRDx1OCYb3E-8C3ace3j97936HcTkG9_75HPSji0-BGi9S9DiXX90FgbvsB9bWFaOm4ZhGnEDdsTDnOyYYm7iW-vv7fgcPelsH-HFQ71A36_e315-KG6-bq8v390UjkstiqbtqGCKEupqqBstdMMaxXQtuFAgQVaVFBoq2QAQSWtVM2m1oFJQ0jZS8Qv06sQ9hOn3nBcwg48O-t6OMM3R1FoxToVmOVmfkquQGKAzh-AHG46GErO6NnuzKjWrUrO6Nn9dmyWPvnz4xEZn-y6bcz6e55ngRGlBcu7tKXfvezj-N99cf7z6tl4zoDgBfEywnAE2_DKq4pU0P75sjWDyTmy3d-YT_wMOTaIf</recordid><startdate>201108</startdate><enddate>201108</enddate><creator>Chiou, Shiow Ying</creator><creator>Chen, Huei Juan</creator><creator>Jeng, Toong Long</creator><creator>Sung, Jih Min</creator><general>Blackwell Publishing Ltd</general><general>Wiley-Blackwell</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>201108</creationdate><title>Microstructures of starch granule, starch digestibilities and predicted glycaemic index of common bean mutants in Taiwan</title><author>Chiou, Shiow Ying ; Chen, Huei Juan ; Jeng, Toong Long ; Sung, Jih Min</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3594-bdf1426101c8e8b949b2b62984346e5e577549e75bee05186825a9415410db563</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Beans</topic><topic>Biological and medical sciences</topic><topic>Carbohydrates</topic><topic>Common bean</topic><topic>Food industries</topic><topic>Foods</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Granular materials</topic><topic>Granules</topic><topic>Microstructure</topic><topic>mutant</topic><topic>predicted glycaemic index</topic><topic>resistant starch</topic><topic>Seeds</topic><topic>Starch and starchy product industries</topic><topic>starch digestibility</topic><topic>starch granule</topic><topic>Starches</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Chiou, Shiow Ying</creatorcontrib><creatorcontrib>Chen, Huei Juan</creatorcontrib><creatorcontrib>Jeng, Toong Long</creatorcontrib><creatorcontrib>Sung, Jih Min</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Chiou, Shiow Ying</au><au>Chen, Huei Juan</au><au>Jeng, Toong Long</au><au>Sung, Jih Min</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Microstructures of starch granule, starch digestibilities and predicted glycaemic index of common bean mutants in Taiwan</atitle><jtitle>International journal of food science & technology</jtitle><date>2011-08</date><risdate>2011</risdate><volume>46</volume><issue>8</issue><spage>1646</spage><epage>1653</epage><pages>1646-1653</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><coden>IJFTEZ</coden><abstract>Summary
In this study, the microstructure of starch granule and in vitro starch digestibility were compared in de‐coated seeds of common bean variety Hwachia and its NaN3‐induced mutants. Significant differences in starch granule size (between 17.92 and 27.00 μm), total starch content (between 436.5 and 456.8 mg per seed) and resistant starch content (between 51.6 and 203.3 mg per seed) were found among mutants. Both boiling and autoclaving decreased resistant starch content in processed common beans. Significant difference in predicted gylcaemic index (pGI) (between 48.82 and 64.55%) for processed beans also existed among mutants. However, 96 h of 4 °C storage increased resistant starch content in processed common beans, possibly resulted from starch retrogradation during storage. Mutants SA‐05, SA‐08 and SA‐31, which have smaller seed weight and lower pGI (average of 50.08%) compared to Hwachia (pGI of 57.05%), can be used to produce common bean based low GI dietary carbohydrate.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2011.02674.x</doi><tpages>8</tpages></addata></record> |
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| source | Wiley Online Library Journals Frontfile Complete; Oxford Journals Open Access Collection |
| subjects | Beans Biological and medical sciences Carbohydrates Common bean Food industries Foods Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Granular materials Granules Microstructure mutant predicted glycaemic index resistant starch Seeds Starch and starchy product industries starch digestibility starch granule Starches |
| title | Microstructures of starch granule, starch digestibilities and predicted glycaemic index of common bean mutants in Taiwan |
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