Physico-chemical properties of acetylated starches from Indian black gram (Phaseolus mungo L.) cultivars

Evaluation of Proximate Composition, Cooking Quality, and Texture Profile Analysis in Himalayan Landraces of Black Gram (Vigna mungo)

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.

Optimization of extraction parameters of protein isolate from milk thistle seed: Physicochemical and functional characteristics

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.

Characterization of starches isolated from Mexican pulse crops: Structural, physicochemical, and rheological properties

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.

Comprehensive review on single and dual modification of starch: Methods, properties and applications

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.

A Comprehensive Review of Pea (Pisum sativum L.): Chemical Composition, Processing, Health Benefits, and Food Applications

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.

Properties of Protein Isolates from Marine Hydrobionts Obtained by Isoelectric Solubilisation/Precipitation: Influence of Temperature and Processing Time

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.

The Effect of High Pressure Processing on Textural, Bioactive and Digestibility Properties of Cooked Kimberley Large Kabuli Chickpeas

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.

Technological Properties of Acetylated Pigeon Pea Starch and Its Stabilized Set-Type Yoghurt

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.

Insight Into the Prospects for the Improvement of Seed Starch in Legume-A Review

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.

Compositional, morphological, and physicochemical properties of starches from red adzuki bean, chickpea, faba bean, and baiyue bean grown in China

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.

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

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 (∆H_gel) 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.

Acetylation of Amaranthus viridis starch: Modeling and process parameters optimization

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.