Physicochemical, structural and thermal properties of oxidized, acetylated and dual-modified common bean (Phaseolus vulgaris L.) starch

• Autor(a) principal: WOJEICCHOWSKI,José Pedro
• Data de Publicação: 2018
• Outros Autores: SIQUEIRA,Geisa Liandra de Andrade de, LACERDA,Luiz Gustavo, SCHNITZLER,Egon, DEMIATE,Ivo Mottin
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200318
• topic: Non-conventional starch; rheological properties; FTIR spectroscopy; DSC

Abstract Common beans are rich in protein and complex carbohydrates that are valuable for the human diet. Starch is the most abundant individual component; however, in its native form it has limited applications and modifications are necessary to overcome technological restrictions. The aim of this study was to evaluate the influence of oxidation, acetylation and dual-modification (oxidation-acetylation) on the physicochemical, structural and thermal properties of common bean starch. The degree of substitution of the acetylated starches was compatible with food use. Fourier transform infrared spectra confirmed the acetylation of the bean starch, with a peak at 1,735cm-1. The granules of the bean starch were oval to spherical in shape, with no differences between the native and modified samples. Typical C-type diffraction of legume starches was found. The modified samples showed a reduced relative crystallinity and lower enthalpy change of gelatinization. The oxidized starch showed the highest peak viscosity, hardness, and gel adhesiveness due to the presence of functional groups. An increase in solubility and swelling power was observed, and the oxidized-acetylated starch presented the highest values. The properties of the modified bean starches made them suitable for application in breaded/battered foods, mainly due to improved textural attributes.