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Soharu A, Mittal RK, Sood VK, Dhaliwal YS, Sharma S. Evaluation of Proximate Composition, Cooking Quality, and Texture Profile Analysis in Himalayan Landraces of Black Gram (Vigna mungo). PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2024:10.1007/s11130-024-01227-1. [PMID: 39153162 DOI: 10.1007/s11130-024-01227-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 08/09/2024] [Indexed: 08/19/2024]
Abstract
The black gram is a traditional pulse crop and is a source of different nutritional components. Due to the scientific community's preference for yield and its components, the area of nutritional composition remains unexplored. Therefore, the evaluation of various quality traits such as proximate composition, cooking quality, texture profile, and association between them is keen important for the identification of the traits influencing the selection of the genotypes. This research aimed at the evaluation of the 25 black gram genotypes for their proximate composition, the effect of different cooking methods (conventional and microwave) on cooking quality parameters, and texture profile analysis. The genotypes were screened on 17 parameters, mean and replicated value of each variable were subjected to statistical analysis. The results for proximate composition showed the range from 11.2-11.7%, 24.24-28.22%, 1.25-1.85%, 3.10-4.45%, 5.35-6.60%, 60.23-64.86% and 368.35-372.75 Kcal/100 g for moisture, protein, fat, dietary fiber, ash, utilizable carbohydrate, and gross energy respectively. Cooking time ranged from 33 to 55.5 min (traditional) to 29.5-48.5 min (microwave), L: B ratio from 1.35 to 1.85, WUR from 1.85 to 2.60, and GSL from 0.25 to 11.30%. TPA's cohesiveness, gumminess, and chewiness ranged from 0.19 to 1.44 N, 0.14-1.30 N, 0.58-3.67 N, 1.14-10.81 N, and 0.58-5.29; 1.16-10.50 N in traditional and microwave cooking. Chewiness, gumminess, protein, ash, and cooking time were positively correlated. The first seven PCs have ≥ 1 eigenvalues, accounting for 23.30, 18.00, 13.50, 9.50, 7.40, 6.70%, and 6.40% of total variability. Mandi-2, Kinnour-1, Kirmour-1, Kangra-2, Bilaspur-1, Kangra-3, Kullu-1, Kullu-4, Chamba-3, and Chamba-7 to PCs 1-2 contributed the most to diversity, indicating good selection for subsequent upgrading initiatives.
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Affiliation(s)
- Alka Soharu
- Chaudhary Sarwan Kumar Himachal Pradesh Agricultural University, Palampur, Himachal Pradesh, 176062, India
- Department of Genetics and Plant Breeding, School of Agriculture, Lovely Professional University, Phagwara, Punjab , 144411, India
| | - Raj Kumar Mittal
- Chaudhary Sarwan Kumar Himachal Pradesh Agricultural University, Palampur, Himachal Pradesh, 176062, India
| | - Vinod Kumar Sood
- Chaudhary Sarwan Kumar Himachal Pradesh Agricultural University, Palampur, Himachal Pradesh, 176062, India
| | - Yadwinder Singh Dhaliwal
- Chaudhary Sarwan Kumar Himachal Pradesh Agricultural University, Palampur, Himachal Pradesh, 176062, India
| | - Sunny Sharma
- Department of Horticulture, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India.
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Ozgolet M, Cakmak ZHT, Bozkurt F, Sagdic O, Karasu S. Optimization of extraction parameters of protein isolate from milk thistle seed: Physicochemical and functional characteristics. Food Sci Nutr 2024; 12:3346-3359. [PMID: 38726413 PMCID: PMC11077193 DOI: 10.1002/fsn3.4001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 01/11/2024] [Accepted: 01/21/2024] [Indexed: 05/12/2024] Open
Abstract
In the current study, optimization of milk thistle protein extraction parameters was carried out in terms of purity and yield. In addition, the characterization of proteins isolated from milk thistle seeds was conducted. The optimal conditions for achieving the highest purity of protein (MTP) from milk thistle seeds were identified as extraction pH 9.47, temperature 30°C, and extraction time 180 min. Conversely, optimal values for overall protein yield (MTY) were determined at extraction pH 12, temperature 50°C, and extraction time 167 min. The proteins obtained under these two sets of conditions (MTP and MTY) demonstrated comparable oil absorption capacity (OAC), foaming, and emulsifying capabilities, as well as stability, aligning with findings from previous studies on seed protein. Both proteins had the highest protein solubilities at pH 11. Both proteins' zeta potentials were closest to zero at pH 4, demonstrating their closeness to the isoelectric point. MTP and MTY had poorer antioxidant capabilities than the other protein isolates/concentrates. MTP and MTY contain high β sheet concentrations that might enhance thermal stability and lower the digestibility of proteins. In conclusion, the protein extraction process demonstrated a high potential for achieving both substantial yield and remarkable purity with some decent technological and functional properties, thus holding promise for various applications in diverse fields.
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Affiliation(s)
- Muhammed Ozgolet
- Department of Food Engineering, Faculty of Chemical and Metallurgical EngineeringYildiz Technical UniversityIstanbulTurkey
| | - Zeynep Hazal Tekin Cakmak
- Department of Food Engineering, Faculty of Chemical and Metallurgical EngineeringYildiz Technical UniversityIstanbulTurkey
| | - Fatih Bozkurt
- Department of Food Engineering, Faculty of Chemical and Metallurgical EngineeringYildiz Technical UniversityIstanbulTurkey
| | - Osman Sagdic
- Department of Food Engineering, Faculty of Chemical and Metallurgical EngineeringYildiz Technical UniversityIstanbulTurkey
| | - Salih Karasu
- Department of Food Engineering, Faculty of Chemical and Metallurgical EngineeringYildiz Technical UniversityIstanbulTurkey
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Ramirez-Gutierrez CF, Contreras-Jiménez BL, Londoño-Restrepo SM. Characterization of starches isolated from Mexican pulse crops: Structural, physicochemical, and rheological properties. Int J Biol Macromol 2024; 268:131576. [PMID: 38636764 DOI: 10.1016/j.ijbiomac.2024.131576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 03/08/2024] [Accepted: 04/11/2024] [Indexed: 04/20/2024]
Abstract
This work aimed to characterize and compare the physicochemical properties of four pulse starches: bean, chickpea, lentil, and pea. Chemical proximate analysis, elemental composition, morphological grain characterization, crystalline structure, thermal analysis, FTIR analysis, and pasting properties were conducted. The proximate analysis shows that these starches have low fat, mineral, and protein content but high amylose values ranging from 29 to 36 % determined by colorimetry. Despite the high amylose content, the starches did not exhibit the typical behavior of an amylose-rich starch, with high peak viscosity and low breakdown and setback. It was found that this behavior was likely due to the large granule size of the ellipsoidal, spherical, and kidney-shaped granules and the high content of some minerals such as Na, Mg, K, Fe, Mn, P, and Si. The study also found that all pulse starches simultaneously contain monoclinic and hexagonal crystals, making them C-type starches. The findings were verified through the Rietveld analyses of X-ray diffraction patterns and differential scanning calorimetry, in which bimodal endothermic peaks evidenced both types of crystals being gelatinized.
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Affiliation(s)
- Cristian Felipe Ramirez-Gutierrez
- Cuerpo Académico de Tecnologías de la Información y Comunicación Aplicada (TICA), Universidad Politécnica de Querétaro, El Marqués, Querétaro 76240, Mexico.
| | - Brenda Lidia Contreras-Jiménez
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Cerro Blanco 141 col. Colinas del Cimatario, C.P. 76090 Querétaro, Qro, Mexico; Facultad de Ingeniería, Universidad Autónoma de Querétaro, C.P. 76010 Querétaro, Qro, Mexico.
| | - Sandra Milena Londoño-Restrepo
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México Campus Juriquilla, Querétaro 76230, Mexico.
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Kumari B, Sit N. Comprehensive review on single and dual modification of starch: Methods, properties and applications. Int J Biol Macromol 2023; 253:126952. [PMID: 37722643 DOI: 10.1016/j.ijbiomac.2023.126952] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 08/11/2023] [Accepted: 09/12/2023] [Indexed: 09/20/2023]
Abstract
Starch is a natural, renewable, affordable, and easily available polymer used as gelling agents, thickeners, binders, and potential raw materials in various food products. Due to these techno-functional properties of starch, food and non-food industries are showing interest in developing starch-based food products such as films, hydrogels, starch nanoparticles, and many more. However, the application of native starch is limited due to its shortcomings. To overcome these problems, modification of starch is necessary. Various single and dual modification processes are used to improve techno-functional, morphological, and microstructural properties, film-forming capacity, and resistant starch. This review paper provides a comprehensive and critical understanding of physical, chemical, enzymatic, and dual modifications (combination of any two single modifications), the effects of parameters on modification, and their applications. The sequence of modification plays a key role in the dual modification process. All single modification methods modify the physicochemical properties, crystallinity, and emulsion properties, but some shortcomings such as lower thermal, acidic, and shear stability limit their application in industries. Dual modification has been introduced to overcome these limitations and maximize the effectiveness of single modification.
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Affiliation(s)
- Bharati Kumari
- Department of Food Engineering and Technology, Tezpur University, Assam 784028, India
| | - Nandan Sit
- Department of Food Engineering and Technology, Tezpur University, Assam 784028, India.
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Wu DT, Li WX, Wan JJ, Hu YC, Gan RY, Zou L. A Comprehensive Review of Pea ( Pisum sativum L.): Chemical Composition, Processing, Health Benefits, and Food Applications. Foods 2023; 12:2527. [PMID: 37444265 DOI: 10.3390/foods12132527] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 06/21/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023] Open
Abstract
Pisum sativum L., commonly referred to as dry, green, or field pea, is one of the most common legumes that is popular and economically important. Due to its richness in a variety of nutritional and bioactive ingredients, the consumption of pea has been suggested to be associated with a wide range of health benefits, and there has been increasing focus on its potential as a functional food. However, there have been limited literature reviews concerning the bioactive compounds, health-promoting effects, and potential applications of pea up to now. This review, therefore, summarizes the literature from the last ten years regarding the chemical composition, physicochemical properties, processing, health benefits, and potential applications of pea. Whole peas are rich in macronutrients, including proteins, starches, dietary fiber, and non-starch polysaccharides. In addition, polyphenols, especially flavonoids and phenolic acids, are important bioactive ingredients that are mainly distributed in the pea coats. Anti-nutritional factors, such as phytic acid, lectin, and trypsin inhibitors, may hinder nutrient absorption. Whole pea seeds can be processed by different techniques such as drying, milling, soaking, and cooking to improve their functional properties. In addition, physicochemical and functional properties of pea starches and pea proteins can be improved by chemical, physical, enzymatic, and combined modification methods. Owing to the multiple bioactive ingredients in peas, the pea and its products exhibit various health benefits, such as antioxidant, anti-inflammatory, antimicrobial, anti-renal fibrosis, and regulation of metabolic syndrome effects. Peas have been processed into various products such as pea beverages, germinated pea products, pea flour-incorporated products, pea-based meat alternatives, and encapsulation and packing materials. Furthermore, recommendations are also provided on how to better utilize peas to promote their development as a sustainable and functional grain. Pea and its components can be further developed into more valuable and nutritious products.
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Affiliation(s)
- Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
- Institute for Advanced Study, Chengdu University, Chengdu 610106, China
| | - Wen-Xing Li
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Jia-Jia Wan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Yi-Chen Hu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Ren-You Gan
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 138669, Singapore
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
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Neeraj, Siddiqui S, Srivastva A, Bindu B, Pathera AK. Physico-chemical and functional properties of starch from stored potato: effect of anti-sprouting treatments. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01749-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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7
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Derkach SR, Kuchina YA, Kolotova DS, Petrova LA, Volchenko VI, Glukharev AY, Grokhovsky VA. Properties of Protein Isolates from Marine Hydrobionts Obtained by Isoelectric Solubilisation/Precipitation: Influence of Temperature and Processing Time. Int J Mol Sci 2022; 23:ijms232214221. [PMID: 36430697 PMCID: PMC9698196 DOI: 10.3390/ijms232214221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 11/12/2022] [Accepted: 11/13/2022] [Indexed: 11/19/2022] Open
Abstract
Protein isolates were obtained from marine hydrobionts by the method of isoelectric precipitation with a preliminary stage of protein alkaline solubilisation. Northern blue whiting was chosen as the raw material. Various technological modes of the solubilisation stage were used: the temperature of the reaction mixture was 4 or 20 °C, and the duration was 4 or 16 h. The yield of the product was 44-45% with a high content of the main component (protein) equal to about 95%. It has been shown that a decrease in the temperature and duration of the alkaline solubilisation stage provides the production of protein isolates with good technological properties, a low solubility, high swelling and high emulsifying ability, necessary for its use in the production of functional food products, including therapeutic and prophylactic effects. These technological properties are explained by a change in the composition and structure of the protein, the change being an increase in the content of essential amino acids and the proportion of α-helices in the polypeptide chain. The main patterns obtained will be used to obtain protein isolates from marine molluscs.
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Affiliation(s)
- Svetlana R. Derkach
- Laboratory of Chemistry and Technology of Marine Bioresources, Murmansk State Technical University, 183010 Murmansk, Russia
- Correspondence: ; Tel.: +7-815-240-3330
| | - Yuliya A. Kuchina
- Laboratory of Chemistry and Technology of Marine Bioresources, Murmansk State Technical University, 183010 Murmansk, Russia
| | - Daria S. Kolotova
- Laboratory of Chemistry and Technology of Marine Bioresources, Murmansk State Technical University, 183010 Murmansk, Russia
| | - Ludmila A. Petrova
- Department of Chemistry, Murmansk State Technical University, 183010 Murmansk, Russia
| | - Vasily I. Volchenko
- Department of Food Production Technology, Murmansk State Technical University, 183010 Murmansk, Russia
| | - Andrei Yu. Glukharev
- Laboratory of Chemistry and Technology of Marine Bioresources, Murmansk State Technical University, 183010 Murmansk, Russia
| | - Vladimir A. Grokhovsky
- Department of Food Production Technology, Murmansk State Technical University, 183010 Murmansk, Russia
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Chatur P, Johnson S, Coorey R, Bhattarai RR, Bennett SJ. The Effect of High Pressure Processing on Textural, Bioactive and Digestibility Properties of Cooked Kimberley Large Kabuli Chickpeas. Front Nutr 2022; 9:847877. [PMID: 35464029 PMCID: PMC9023011 DOI: 10.3389/fnut.2022.847877] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Accepted: 03/14/2022] [Indexed: 11/13/2022] Open
Abstract
High pressure processing is a non-thermal method for preservation of various foods while retaining nutritional value and can be utilized for the development of ready-to-eat products. This original research investigated the effects of high pressure processing for development of a ready-to eat chickpea product using Australian kabuli chickpeas. Three pressure levels (200, 400, and 600 MPA) and two treatment times (1 and 5 min) were selected to provide six distinct samples. When compared to the conventionally cooked chickpeas, high pressure processed chickpeas had a more desirable texture due to decrease in firmness, chewiness, and gumminess. The general nutrient composition and individual mineral content were not affected by high pressure processing, however, a significant increase in the slowly digestible starch from 50.53 to 60.92 g/100 g starch and a concomitant decrease in rapidly digestible starch (11.10-8.73 g/100 g starch) as well as resistant starch (50.53-30.35 g/100 g starch) content was observed. Increased starch digestibility due to high pressure processing was recorded, whereas in vitro protein digestibility was unaffected. Significant effects of high pressure processing on the polyphenol content and antioxidant activities (DPPH, ABTS and ORAC) were observed, with the sample treated at the highest pressure for the longest duration (600 MPa, 5 min) showing the lowest values. These findings suggest that high pressure processing could be utilized to produce a functional, ready to eat kabuli chickpea product with increased levels of beneficial slowly digestible starch.
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Affiliation(s)
- Prakhar Chatur
- School of Molecular and Life Sciences, Curtin University, Bentley, WA, Australia
| | - Stuart Johnson
- School of Molecular and Life Sciences, Curtin University, Bentley, WA, Australia
- Ingredients by Design Pty Ltd., Perth, WA, Australia
| | - Ranil Coorey
- School of Molecular and Life Sciences, Curtin University, Bentley, WA, Australia
| | | | - Sarita Jane Bennett
- School of Molecular and Life Sciences, Curtin University, Bentley, WA, Australia
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Ray A, Samajdar S, Kumar KJ. Improving delayed-release potential of winged bean starch by acetylation. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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10
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Phogat N, Siddiqui S, Dalal N, Srivastva A, Bindu B. Effects of varieties, curing of tubers and extraction methods on functional characteristics of potato starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00579-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Ashogbon AO, Akintayo ET, Oladebeye AO, Oluwafemi AD, Akinsola AF, Imanah OE. Developments in the isolation, composition, and physicochemical properties of legume starches. Crit Rev Food Sci Nutr 2020; 61:2938-2959. [DOI: 10.1080/10408398.2020.1791048] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Olagunju A, Omoba O, Enujiugha V, Alashi A, Aluko R. Technological Properties of Acetylated Pigeon Pea Starch and Its Stabilized Set-Type Yoghurt. Foods 2020; 9:foods9070957. [PMID: 32708443 PMCID: PMC7404470 DOI: 10.3390/foods9070957] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 07/14/2020] [Accepted: 07/15/2020] [Indexed: 01/25/2023] Open
Abstract
The behaviour of graded acetylated pigeon pea starch during heat processing was evaluated in addition to the corresponding effect of their incorporation at 1.5% (w/v) as a stabilizer in set-type yoghurt. Acetylated starch possessed higher solubility and swelling power than native starch under the temperature regimes considered. Addition of acetylated pigeon pea starch as a stabilizer in yoghurt had positive influence on the water holding capacity (7.7% to 10.4% compared to 13.3% in yoghurt stabilized with native pigeon pea starch) and whey syneresis (approximately 15%, 12%, and 8% increase observed in yoghurt with acetylated pea starch compared to 47% in yoghurt with native pea starch stabilizer) at the end of a 28-day cold storage period. In addition, pea starch-stabilized yoghurt possessed an enhanced sensory attribute (firmness), and compared favourably with gelatin-stabilized yoghurt in terms of overall acceptability. Thus, acetylated pigeon pea starch exhibited improved physicochemical properties and showed usefulness as a stabilizer in yoghurt because it enhanced the physicochemical, storability, and sensorial quality, while improving the body and texture of the product.
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Affiliation(s)
- Aderonke Olagunju
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (A.A.); (R.A.)
- Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State 340001, Nigeria; (O.O.); (V.E.)
- Correspondence: ; Tel.: +234-80-37267262
| | - Olufunmilayo Omoba
- Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State 340001, Nigeria; (O.O.); (V.E.)
| | - Victor Enujiugha
- Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State 340001, Nigeria; (O.O.); (V.E.)
| | - Adeola Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (A.A.); (R.A.)
| | - Rotimi Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (A.A.); (R.A.)
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Influence of acetylation on physicochemical and morphological characteristics of pigeon pea starch. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105424] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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14
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Palavecino PM, Penci MC, Ribotta PD. Effect of Sustainable Chemical Modifications on Pasting and Gel Properties of Sorghum and Cassava Starch. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02381-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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15
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Tayade R, Kulkarni KP, Jo H, Song JT, Lee JD. Insight Into the Prospects for the Improvement of Seed Starch in Legume-A Review. FRONTIERS IN PLANT SCIENCE 2019; 10:1213. [PMID: 31736985 PMCID: PMC6836628 DOI: 10.3389/fpls.2019.01213] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Accepted: 09/03/2019] [Indexed: 05/18/2023]
Abstract
In addition to proteins and/or oils, mature seeds of most legume crops contain important carbohydrate components, including starches and sugars. Starch is also an essential nutritional component of human and animal diets and has various food and non-food industrial applications. Starch is a primary insoluble polymeric carbohydrate produced by higher plants and consists of amylose and amylopectin as a major fraction. Legume seeds are an affordable source of not only protein but also the starch, which has an advantage of being resistant starch compared with cereal, root, and tuber starch. For these reasons, legume seeds form a good source of resistant starch-rich healthy food with a high protein content and can be utilized in various food applications. The genetics and molecular details of starch and other carbohydrate components are well studied in cereal crops but have received little attention in legumes. In order to improve legume starch content, quality, and quantity, it is necessary to understand the genetic and molecular factors regulating carbohydrate metabolism in legume crops. In this review, we assessed the current literature reporting the genetic and molecular basis of legume carbohydrate components, primarily focused on seed starch content. We provided an overview of starch biosynthesis in the heterotrophic organs, the chemical composition of major consumable legumes, the factors influencing starch digestibility, and advances in the genetic, transcriptomic, and metabolomic studies in important legume crops. Further, we discussed breeding and biotechnological approaches for the improvement of the starch composition in major legume crops. The information reviewed in this study will be helpful in facilitating the food and non-food applications of legume starch and provide economic benefits to farmers and industries.
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Affiliation(s)
| | | | | | | | - Jeong-Dong Lee
- School of Applied Biosciences, Kyungpook National University, Daegu, South Korea
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16
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Iuga M, Mironeasa S. A review of the hydrothermal treatments impact on starch based systems properties. Crit Rev Food Sci Nutr 2019; 60:3890-3915. [DOI: 10.1080/10408398.2019.1664978] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Mădălina Iuga
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
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17
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Zhang Z, Tian X, Wang P, Jiang H, Li W. Compositional, morphological, and physicochemical properties of starches from red adzuki bean, chickpea, faba bean, and baiyue bean grown in China. Food Sci Nutr 2019; 7:2485-2494. [PMID: 31428336 PMCID: PMC6694421 DOI: 10.1002/fsn3.865] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2017] [Revised: 11/17/2017] [Accepted: 11/21/2017] [Indexed: 12/21/2022] Open
Abstract
Starches of four legume varieties grown in China were evaluated for composition, granule structure, turbidity, swelling power, solubility, and thermal and pasting properties. The similar granule shapes, surface fissures, polarized crosses, inner structure characteristics, and granule sizes could be observed among all legume varieties through a variety of microscopy techniques such as light microscopy, scanning electron microscopy, and confocal laser scanning microscopy. Amylose contents were in the range of 30.61%-33.55%. All of the starch varieties showed C-type X-ray pattern, but exhibited different relative crystallinity percentage. Significant differences were observed among starch varieties in swelling power, solubility, and light transmittance. Thermal analysis and pasting profile of legume starches showed that all the varieties' differences are probably due to variation in amylose content. The thermal and pasting parameters of starches were evaluated using differential scanning calorimeter and Rapid Visco-Analyser, respectively, and significant differences were observed in individual pasting and thermal parameters. The present study can be used for identifying differences between legume varieties for starch structural and physicochemical characteristics and could provide guidance to possible industries for their end use.
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Affiliation(s)
- Zuosheng Zhang
- Department of Arts and SciencesYangling Vocational and Technical CollegeYanglingChina
| | - Xiaolin Tian
- College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
| | - Peng Wang
- College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
| | - Hao Jiang
- College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
| | - Wenhao Li
- College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
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18
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Wani IA, Farooq G, Qadir N, Wani TA. Physico-chemical and rheological properties of Bengal gram (Cicer arietinum L.) starch as affected by high temperature short time extrusion. Int J Biol Macromol 2019; 131:850-857. [DOI: 10.1016/j.ijbiomac.2019.03.135] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2019] [Revised: 03/11/2019] [Accepted: 03/20/2019] [Indexed: 11/25/2022]
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19
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Sudheesh C, Sunooj KV, George J. Kithul palm (Caryota urens) as a new source of starch: Effect of single, dual chemical modifications and annealing on the physicochemical properties and in vitro digestibility. Int J Biol Macromol 2018; 125:1084-1092. [PMID: 30579896 DOI: 10.1016/j.ijbiomac.2018.12.179] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Revised: 12/03/2018] [Accepted: 12/19/2018] [Indexed: 11/29/2022]
Abstract
The objective of this study was to determine the effect of physical and chemical modifications on the physicochemical and in vitro digestibility of kithul starch. Starch isolated from kithul flour (Caryota urens) was subjected to physical and chemical modifications. The starch modification was verified by the presence of functional groups using Fourier transform Infrared spectral analysis (FT-IR). X-ray Diffraction (XRD) pattern revealed that the kithul starch is A- type and the modifications did not change the crystalline pattern. However, the relative crystallinity showed significant changes. Chemical modifications increased the swelling and solubility. Pasting and thermal parameters of all modified starches showed significant changes as compared to native starch (NS). Acetylated oxidised starch (AOS) showed highest paste viscosities. Higher enthalpy of gelatinization (∆Hgel) and paste viscosity attributed to perfection and ordering of amorphous regions in annealed starch (ANS). All modifications significantly increased the resistant starch (RS) content than native starch (NS), which indicates its lower digestibility. The current study showed the single, dual chemical modifications and annealing, effectively modified the physicochemical and in vitro digestibility of kithul starch.
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Affiliation(s)
- Cherakkathodi Sudheesh
- Department of food science and technology, Pondicherry university, Puducherry 605014, India
| | | | - Johnsy George
- Food Engineering and Packaging division, Defence food research laboratory, Mysore 570011, India
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20
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Fasuan TO, Akanbi CT. Oxidation of Amaranthus viridis
starch: Amylose content evaluation. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13813] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
| | - Charles Taiwo Akanbi
- Department of Food Science and Technology; Obafemi Awolowo University; Ile-Ife Nigeria
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21
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Fasuan TO, Akanbi CT, Betiku E. Acetylation of Amaranthus viridis starch: Modeling and process parameters optimization. Food Sci Nutr 2018; 6:1287-1297. [PMID: 30065830 PMCID: PMC6060891 DOI: 10.1002/fsn3.677] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 04/11/2018] [Accepted: 04/14/2018] [Indexed: 11/11/2022] Open
Abstract
The optimum reaction conditions for the derivation of acetylated (esterified) starch using response surface methodology (RSM) and artificial neural network (ANN) were studied. All the independent variables (starch solids, acetic anhydride concentration, and reaction time) were of significant (p < .05) importance in achieving esterified starch of Amaranthus viridis. Optimum conditions of 152.46 g of starch, 11 ml of acetic anhydride and time of 2.92 min with corresponding acetyl content and degree of substitution (DS) of 1.74% and 0.06, respectively, were established for ANN. The RSM gave optimum conditions of 149.57 g (starch), 10.38 ml (acetic anhydride) and 3 min (time) with corresponding acetyl content and DS of 1.61% and 0.06, respectively. The order of priority of the process variables was established as acetic anhydride (42.59%), starch solids (33.90%), and reaction time (23.51%). The results provided useful information on development of economic and efficient acetylation process for modification of A. viridis starch.
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Affiliation(s)
| | - Charles Taiwo Akanbi
- Department of Food Science and TechnologyObafemi Awolowo UniversityIle IfeOsun StateNigeria
| | - Eriola Betiku
- Department of Chemical EngineeringObafemi Awolowo UniversityIle IfeOsun StateNigeria
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22
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Majeed T, Wani IA, Hussain PR. Effect of dual modification of sonication and γ-irradiation on physicochemical and functional properties of lentil ( Lens culinaris L.) starch. Int J Biol Macromol 2017; 101:358-365. [DOI: 10.1016/j.ijbiomac.2017.03.110] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2017] [Revised: 03/10/2017] [Accepted: 03/20/2017] [Indexed: 10/19/2022]
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23
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Wani IA, Sogi DS, Hamdani AM, Gani A, Bhat NA, Shah A. Isolation, composition, and physicochemical properties of starch from legumes: A review. STARCH-STARKE 2016. [DOI: 10.1002/star.201600007] [Citation(s) in RCA: 58] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Idrees Ahmed Wani
- Department of Food Science and Technology; University of Kashmir; Srinagar Jammu & Kashmir India
| | - Dalbir Singh Sogi
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar Punjab India
| | - Afshan Mumtaz Hamdani
- Department of Food Science and Technology; University of Kashmir; Srinagar Jammu & Kashmir India
| | - Adil Gani
- Department of Food Science and Technology; University of Kashmir; Srinagar Jammu & Kashmir India
| | - Naseer Ahmad Bhat
- Department of Food Science and Technology; University of Kashmir; Srinagar Jammu & Kashmir India
| | - Asima Shah
- Department of Food Science and Technology; University of Kashmir; Srinagar Jammu & Kashmir India
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24
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Physico-chemical and functional properties of native and hydrolysed protein isolates from Indian black gram (Phaseolus mungo L.) cultivars. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.10.060] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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25
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Shubeena, Wani IA, Gani A, Sharma P, Wani TA, Masoodi FA, Hamdani A, Muzafar S. Effect of acetylation on the physico-chemical properties of Indian Horse Chestnut (Aesculus indicaL.) starch. STARCH-STARKE 2015. [DOI: 10.1002/star.201400156] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Shubeena
- Department of Food Science & Technology; University of Kashmir; Srinagar India
| | - Idrees Ahmed Wani
- Department of Food Science & Technology; University of Kashmir; Srinagar India
| | - Adil Gani
- Department of Food Science & Technology; University of Kashmir; Srinagar India
| | - Paras Sharma
- Institute of Biotechnology; Amity University of Rajasthan; Jaipur India
| | - Touseef Ahmed Wani
- Department of Food Science & Technology; University of Kashmir; Srinagar India
| | | | - Afshan Hamdani
- Department of Food Science & Technology; University of Kashmir; Srinagar India
| | - Sabeera Muzafar
- Department of Food Science & Technology; University of Kashmir; Srinagar India
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