Composition, structure, morphology and physicochemical properties of lablab bean, navy bean, rice bean, tepary bean and velvet bean starches

Dielectric barrier discharge cold plasma modifies the multiscale structure and functional properties of banana starch

Banana starch has attracted significant attention due to its abundant content of resistant starch. This study aims to compare the multiscale structure and functional properties of banana starch obtained from five cultivated varieties and investigate the impact of dielectric barrier discharge cold plasma (DBD) treatment on these starch characteristics. All five types of natural banana starch exhibited an elliptical and irregular shape, conforming to the CB crystal structure, with a bimodal distribution of branch chain lengths. The resistant starch content ranged from 88.9 % to 94.1 %. Variations in the amylose content, amylopectin branch chain length distribution, and structural characteristics resulted in differences in properties such as gelatinization behavior and sensitivity to DBD treatment. The DBD treatment inflicted surface damage on starch granules, reduced the amylose content, shortened the amylopectin branch chain length, and changed the relative crystallinity to varying degrees. The DBD treatment significantly increased starch solubility and light transmittance. Simultaneously, it resulted in a noteworthy decrease in peak viscosity and gelatinization enthalpy of starch paste. The in vitro digestibility test showed that 76.2 %-86.5 % of resistant starch was retained after DBD treatment. The DBD treatment renders banana starch with reduced viscosity, increased paste transparency, enhanced solubility, and broadens its potential application.

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.

Physicochemical, thermal, pasting, morphological, functional and bioactive binding characteristics of starches of different oat varieties of North-Western Himalayas

Starches were isolated from five oat varieties (SFO-1, SFO-3, Sabzar, SKO-20 and SKO-96) grown in North-Western Himalayas of India. Moisture content of the varieties ranged from 9.25 ± 0.09 to 13.21 ± 0.11 %, indicating their shelf-stability. Results suggested >90 % purity of starches as was evident from values of ash, proteins, and lipids. Amylose content results showed that all starches fall within category of intermediate-amylose starches. Lambdamax, blue value and OD620/550 were found significantly (p ≤ 0.05) higher in SKO-20. Sabzar exhibited higher starch hydrolysis percentage of 85.16 % whereas, lowest was observed in SKO-20 (78.12 %). Degree of syneresis was higher in SKO-20 however, its freeze-thaw stability was lesser. Wide peak in FTIR spectra at 3320 cm-1 confirms nature of starches. SKO-20 exhibited significantly higher onset gelatinization temperature (65.19 ± 1.06 °C) and enthalpy (15.78 ± 0.15 J/g) whereas, Sabzar exhibited lowest enthalpy. Pasting characteristics indicated lowest and highest final viscosity in SKO-20 (341.30 ± 2.11 mPas) and SKO-96 (1470 ± 4.56 mPas), respectively. SEM results indicated irregular and polygonal shape of starches with size <10 μm. SKO-20 exhibited lowest disintegration time of 2.08 ± 0.01 min and Sabzar showed highest (3.31 ± 0.07 min). SKO-20 released more curcumin (71.28 %) whereas, Sabzar released less. This suggests that SKO-20 could be used as better excipient for delivery of curcumin at target site.

Functional properties and in vitro starch digestibility of infrared-treated (micronized) green banana flour

BACKGROUND

The consumption of green banana flour (GBF) products has been linked to reduced glycemic index (GI) and low risk of type 2 diabetes and obesity. The purpose of this study was to investigate the effect of micronization (high-intensity infrared heating method) on the molecular, microstructure and in vitro starch digestibility of five GBF cultivars grown in South Africa. The GBF was micronized at three surface temperatures (90, 120 and 150 °C for 30 min) and the in vitro starch digestibility was determined with Megazyme kits.

RESULTS

Micronization at the highest temperature (150 °C) increased the swelling power by 6.00% in all five GBF cultivars when compared to control (unmicronized GBF). Micronization slightly reduced the resistant starch (RS) of the GBF cultivars by up to 8.63%. The FHIA-01 cultivar showed the highest RS (86.50%), whereas Grande Naine - 150 °C cultivar had the lowest RS (76.00%). Both micronized and control GBF exhibited similar X-ray diffraction patterns with all cultivars and at all micronization temperatures. Similarly, the functional properties of the GBF were not altered by micronization when observed with Fourier transform infrared spectroscopy. Scanning electron microscopy showed changes in the surface morphology of starch granules after micronization and these were dependent on temperature.

CONCLUSION

Overall, micronization at 120 °C showed the best improvement in functional properties of GBF and this makes it suitable for potential application for the manufacture of instant breakfast products, baked goods and pasta. In addition, the micronized GBF cultivars retained high RS, suggesting potential health benefits for people with diabetes and obesity. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Electron beam irradiation modification of ultra-high pressure treated broad bean starch: Improvement of multi-scale structure and functional properties

To investigate the synergistic effect of electron beam irradiation (EBI) on the ultra-high pressure (UHP) modification of broad bean starch, various pressures (200, 400, 600 MPa) combined with different irradiation doses (3, 6, 12 kGy) were used to modify the structure-properties of broad bean starch in this study. The results showed that both UHP and EBI induced a reduction of amylopectin molecular weight (Mw) and depolymerization of long chains, caused the loss of short-range ordered structure and imperfection of crystal structure, and improved starch viscosity, solubility and enzyme sensitivity. Furthermore, the applied pressure causes changes in starch granule structure, upon which EBI promotes further degradation and depolymerization of starch by affecting the crystalline and amorphous regions. Hence, appropriate doses of EBI treatment can impart more desirable processing properties to UHP-modified starches, and EBI can be used as a promising way to promote starch modification further.

Structural, Physicochemical and Digestive Property Changes of Potato Starch after Continuous and Repeated Dry Heat Modification and Its Comparative Study

To investigate the effects of repeated dry heat treatment (RDH) and continuous dry heat treatment (CDH) on the structure and physicochemical and digestive properties of potato starch, potato starch was treated continuously and repeatedly at 130 °C for 3-18 h. The results showed that the crystalline form of starch was consistent with the original type B. Still, its physicochemical properties, such as swelling power, transparency, peak viscosity (PV), final viscosity (FV), breakdown (BD) and thermal properties (To, Tp, Tc, ΔT), tended to decrease. At the same time, solubility and RS increased after dry heat treatment. Moreover, RDH-treated starches were higher than CDH-treated ones in terms of molecular weight, crystallinity, swelling power, transparency and final viscosity for the same treatment time. Still, there was no significant difference between the thermal properties of the two. Meanwhile, the resistant starch (RS) content showed a downward trend after the peak value of 9 h of CDH treatment and five cycles of RDH treatment with increasing treatment time and the number of cycles, indicating a decrease in the overall digestibility of the starch. Overall, RDH had a more significant effect on potato starch's structure and physicochemical properties than CDH.

A study on the structural, physicochemical, rheological and thermal properties of high hydrostatic pressurized pearl millet starch

Starch in native form has limited application due to functional and physicochemical characteristics. To overcome these limitations, starch can be modified by non-thermal technologies such as high hydrostatic pressure (HHP). This study investigates high-pressure-induced gelatinization and the effect of this process on the structural, functional, morphological, pasting, thermal, physical and rheological properties of millet starch. The suspension of millet starch and water was pressurized at 200, 400 and 600 MPa for 10, 20 and 30 min to modify the starch in terms of structure, morphology, some physicochemical and rheological properties. Swelling strength and starch solubility decreased as a result of treatment with HHP. All treatments caused to increase in water holding capacity of the starch (from 0.66 % for native starch to 2.19 % for 600 MPa-30 min). Thermal analysis showed a decrease in gelatinization temperature and enthalpy of gelatinization and the pasting properties showed a decrease in the peak viscosity after HHP treatment. In addition, HHP treatment caused to increase in the hydration ability of starch by creating porosity and gaps in the granule surface and increasing the specific surface area. HHP application resulted in an increase in the peak time and pasting temperature and a decrease in breakdown and peak viscosities, final viscosity and setback viscosity in comparison with native starch of millet. The starch sample treated with 600 MPa for 30 min had the lowest syneresis and retrogradation ability. Increasing pressure and the time led to an increase in the elastic nature of the starch samples. According to the results, it is possible to increase usage area of starches in the food industry by improving its technological with HHP. This green physical technology can influence the quality parameters of starch, which can provide benefits for product machining and economic purposes.

Thermoplastic starch blown films with improved mechanical and barrier properties

The development and production of thermoplastic starch (TPS) films based on blown film extrusion have been spurred by increasing interest in renewable resources and an alternative solution to meet industrial-scale demand. The chemical structure of the plasticizer and its proportion have a significant effect on the mechanical and barrier properties of TPS films. Therefore, this research aims to evaluate the influence of plasticizer type and content on the performance of TPS blown films. TPS films were prepared by mixing cassava starch with three types of plasticizer, i.e. glycerol, glycerol/xylitol, and glycerol/sorbitol with a weight ratio of 1:1. The quantity of plasticizer varied among 38, 40, and 42 parts per hundred parts of starch. Although TPS films plasticized with the small-sized plasticizer glycerol were easily processed and extensible, the surface stickiness leading to single-wall films, low tensile strength, and poor water vapor barrier properties would limit their use. By replacing glycerol with larger-sized plasticizers such as xylitol or sorbitol, the films exhibited reduced stickiness and separable double walls and showed improved tensile strength, stiffness, and water vapor and oxygen barrier properties. The obtained TPS blown films offer potential applications as edible films for food and pharmaceutical products.

Effects of heat-moisture treatment on the thermal, functional properties and composition of cereal, legume and tuber starches-a review

Several methods are currently employed in the modification of starch obtained from different botanical sources. Starch in its native form is limited in application due to retrogradation, syneresis, inability to withstand shear stress as well as its unstable nature at varying temperatures and pH environment. Modification of starch is therefore needed to enhance its food and industrial application. A primary and safe means of modifying starch for food and industrial use is through hydrothermal methods which involves heat-moisture treatment and annealing. Heat-moisture treatment (HMT) is a physical modification technique that improves the functional and physicochemical properties of starch without changing its molecular composition. Upon modification through HMT, starches from cereals, legumes and tuber crops serve as important ingredients in diverse food, pharmaceutical and industrial processes. Although changes in starch initiated by HMT have been studied in starches of different plant origin, this work further provides insight on the composition, thermal and functional properties of heat-moisture treated starch obtained from cereals, legumes and tuber crops.

A review on structural, digestibility and physicochemical properties of legume starch-lipid complexes

There is a growing interest in alternative sources of starch for various industrial applications to cater for the increasing demand of starch, avoid the sole reliance on conventional sources such as corn and to prevent shortage of supply. Legume starches with high levels of amylose and high resistant starch contents are suitable alternatives. However, starch must be modified to overcome the shortcomings associated with native starches. The modification of starch with lipids results in the formation of inclusion complexes, called V-amylose complexes with improved physicochemical and functional properties and this category of modified starch is further regarded as clean-label. Clean-label ingredients are consumer and environmentally friendly and do not contain synthetic chemicals that may present food safety concerns. This review documents the current level of research on V-amylose complexes formed using legumes starches and outlines research gaps that could be explored for better utilisation of these legumes in the industry.

Autoclaving and extrusion improve the functional properties and chemical composition of black bean carbohydrate extracts

Common beans (Phaseolus vulgaris L.) are rich in starch with a high content of amylose, which is associated with the production of retrograded and pregelatinized starch through thermal treatments. The purpose of this study was to evaluate the composition, morphology, thermal, functional, and physicochemical properties of carbohydrate extracts (CE) obtained from autoclaved (100 and 121 °C) and extruded (90, 105, and 120 °C) black beans. After evaluation of the functional properties, the CE from autoclaved beans at 100 °C for 30 min and 121 °C for 15 min 2×, and extruded beans at 120 °C and 10 rpm, were selected to continue the remaining analysis. Autoclaving treatments at 100 °C for 30 min and 121 °C for 15 min 2× showed a reduction of resistant starch by 14.4% and 26.6%, respectively, compared to dehulled raw bean CE. Meanwhile, extrusion showed a reduction in resistant starch of 54.2%. Autoclaving and extrusion treatments also decreased the dietary fiber content. Extrusion reduced almost entirely the content of α-galactooligosaccharides, in comparison to dehulled raw bean CE. The results showed differences in color and granule morphology. The onset, peak, and conclusion temperatures, transition temperature range, and enthalpy of autoclaved and extruded bean CE were lower than dehulled raw bean CE. The CE from autoclaved and extruded beans contain retrograded and pregelatinized starch, which could be incorporated in food products as a thickening agent for puddings, sauces, creams, or dairy products. PRACTICAL APPLICATION: Thermally treated black bean carbohydrate extracts are rich in starch, fiber, and protein. Because these extracts are already cooked, they can be added to products that do not require a thermal process such as puddings, sauces, creams, or dairy products, acting as a thickening agent.

Starch and Glycogen Analyses: Methods and Techniques

For complex carbohydrates, such as glycogen and starch, various analytical methods and techniques exist allowing the detailed characterization of these storage carbohydrates. In this article, we give a brief overview of the most frequently used methods, techniques, and results. Furthermore, we give insights in the isolation, purification, and fragmentation of both starch and glycogen. An overview of the different structural levels of the glucans is given and the corresponding analytical techniques are discussed. Moreover, future perspectives of the analytical needs and the challenges of the currently developing scientific questions are included.

Effect of germination duration on structural and physicochemical properties of mung bean starch

Mung bean seeds were germinated at 25 °C for 12, 24, 36, 48, 60 and 72 h. Changes in structural and physicochemical properties of mung bean starch during germination were investigated. Microscopy analysis showed germination did not change the shape of starch granules, but granules isolated from germinated mung bean starch exhibited dents surface structure compared with smooth surface of native starch. The molecular weight of starch isolated from germinated mung bean was found to be smaller than that of native ones. Although germinated mung bean showed greater crystallinity than that of native sample, the germination did not change the crystalline structure type of starch (C-type). Moreover, solubility and swelling power of starch varied depending on germination duration and testing temperature. Peak viscosity and trough viscosity slightly decreased as germination prolonged to 72 h. Furthermore, starch isolated from mung bean germinated for 12 h showed greater enthalpy (ΔH) than that of starch isolated from native sample; while, ΔH decrease as germination time prolonged from 36 to 72 h. The obtained results may help in understanding the influence of germination on functional properties of mung bean starch and choosing appropriate applications to promote utilization of mung bean starch in food industry.

Understanding the multi-scale structural changes in starch and its physicochemical properties during the processing of chickpea, navy bean, and yellow field pea seeds

This study aimed to isolate starch from three types of untreated and autoclaved pulse seeds including chickpea, navy bean, and yellow field pea and to characterize their multi-scale structure and the associated physicochemical properties. Autoclaving of pulse seeds tended to significantly decrease the relative crystallinity, the Mw value, and degree of order of starch samples measured by X-ray diffraction, size exclusion chromatography, and FT-IR. Simultaneously, double helix content, and degree of double helix obtained from solid-state 13CNMR and FT-IR were relatively higher (P < 0.05) for autoclaved pulse seeds than their native counterparts. The structural characteristics also corroborated well with the obtained results of resistant starch content, gelatinization behavior, swelling power, solubility, and bile acid binding capacity. This research gave insights into the structural characteristics of starch from pulses and their changes that occurred following processing of seeds, aiming to provide information for the future study on their processing-structure-function relationship.

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.

Characteristics of pea, lentil and faba bean starches isolated from air-classified flours in comparison with commercial starches

This study aimed to isolate starches of a high purity from starch-rich pea, lentil and faba bean flours and to characterize and compare the isolated starches with important commercial starches. Isolated pulse starches had a purity of 94.8-97.9% and contained only 0.9-1.1% damaged starch. The isolated pulse starches showed amylose contents and amylopectin branch-chain-length distributions similar to those of commercial pea starch. Therefore, the granular morphologies, crystalline structure, thermal properties, pasting properties, gelling ability and in vitro digestibility of the isolated pulse starches were comparable to those of commercial pea starch but different from those of commercial maize and tapioca starches. The desirable functionality of the pulse starches (e.g., strong gelling ability) renders them suitable for some specific industrial applications, and further modifications can be utilized to enhance their functionality for broader use. This research provided the fundamental knowledge required for future efforts to promote value-added utilization of pulse starches.

Physicochemical properties of flour produced from different cowpea (Vigna unguiculata) cultivars of Southern African origin

The variability and magnitude of interactions for food components and physicochemical properties of flour produced from five cultivars of cowpea (Glenda, Vegetable Cowpea 2, Vegetable Cowpea 3, Makathini, Embu Buff) were analysed using chemometrical techniques, for effective application as legume-based ingredients across different food product applications. Cowpea flour produced was defatted by extraction with n-hexane for 90 min (flour/solvent ratio of 1:3 w/v). Principle component analysis showed variation in chemical composition and physicochemical properties amongst cowpea flour studied. Flour produced are important sources of protein (24.30-26.33%), starch (50.99-51.33%), fiber (9.36-12.86%) and mineral elements. Pearson correlation analysis showed significant correlations amongst starch, mineral elements and physicochemical properties. Starch was found positively correlated with mineral elements sodium and calcium. Vegetable Cowpea 3 (50.55%) was found suitable for use in food products that are thawed for consumption. Mineral elements manganese, magnesium, phosphorous and sodium were found to significantly influence the pasting parameters (peak, trough, breakdown viscosity) studied. Understanding the magnitude of interactions between food components and physicochemical properties of cowpea flour would enable decisiveness over ingredient selection, improvement and management of quality for various legume-based food products. Furthermore, findings have the potential to assist in the development of improved cowpea cultivars.

Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive Review

Pulses (grain legumes) are increasingly of interest to the food industry as product formulators and consumers seek to exploit their fiber-rich and protein-rich reputation in the development of nutritionally attractive new products, particularly in the bakery, gluten-free, snack, pasta, and noodle categories. The processing of pulses into consistent high-quality ingredients starts with a well-defined and controlled milling process. However, in contrast to the extensive body of knowledge on wheat flour milling, the peer-reviewed literature on pulse flour milling is not as well defined, except for the dehulling process. This review synthesizes information on milling of leguminous commodities such as chickpea (kabuli and desi), lentil (green and red), pea, and bean (adzuki, black, cowpea, kidney, navy, pinto, and mung) from the perspective of a wheat miller to explore the extent to which pulse milling studies have addressed the objectives of wheat flour milling. These objectives are to reduce particle size (so as to facilitate ingredient miscibility), to separate components (so as to improve value and/or functionality), and to effect mechanochemical transformations (for example, to cause starch damage). Current international standards on pulse quality are examined from the perspective of their relationship to the millability of pulses (that is, grain legume properties at mill receival). The effect of pulse flour on the quality of the products they are incorporated in is examined solely from the perspective of flour quality not quantity. Finally, we identify research gaps where critical questions should be answered if pulse milling science and technology are to be established on par with their wheat flour milling counterparts.

Elucidating potential utilization of Portuguese common bean varieties in rice based processed foods

The present study was aimed at studying the physico-chemical and functional properties of 31 Portuguese common bean varieties. In addition, the whole bean flours (WBF) and starch isolates (SI) of three representative bean varieties and their rice: bean blends (70:30; 50:50) were assessed for amylose content, thermal and pasting properties in view of supplementation in rice based processed foods. Bean varieties showed significant differences in protein content (20.78-27.10%), fat content (1.16-2.18%), hydration capacity (95.90-149.30%), unhydrated seeds (4.00-40.00%), γ tocopherol (3.20-98.05 mg/100 g fat), δ tocopherol (0.06-4.72 mg/100 g fat) and pasting behavior. Amylose content of WBF (11.4-20.2%) was significantly lower than rice flour (23.51%) whereas SI of beans (40.00-47.26%) had significantly higher amylose content than SI of rice (28.13%). DSC results showed that WBF (11.4-20.2 °C) had significantly broader and lower gelatinization temperature range (∆Tr) than corresponding SI (20.9-23.1 °C). WBF had significantly lower pasting viscosity due to low starch content and compositional matrix effect as compared to SI. Setback viscosities of WBF and rice: bean blends was lower than rice flour. Low setback viscosities of rice:bean blends may be used to prevent syneresis and stabilizing the quality of frozen foods in rice based processed foods.

Impact of hydrothermal modifications on the physicochemical, morphology, crystallinity, pasting and thermal properties of acorn starch

Native acorn starch had high purity and the granules were mainly elliptical and spherical with the mean diameter of 7.32 μm. Hydrothermal modifications slightly changed the morphology. The solubility, swelling properties and amylose leaching of acorn starch were mostly influenced by Heat-moisture treatment (HMT). XRD pattern of native starch (C-type) did not change on hydrothermal modifications, but native and annealing (ANN) modified starches showed the most crystallinity. DSC results showed that the gelatinization temperatures and enthalpy of native starch were 59.9, 71.3, and 80.6 °C and -14.9 mJ/mg, respectively, and hydrothermal treatments generally increased the gelatinization temperatures. Regarding to RVA results, peak, breakdown, trough, setback, and final viscosities of native starch were 415, 143, 272, 168, and 440 RVU, respectively, and viscosity parameters of native starch were mainly more than those of hydrothermally modified starches. Generally, the intensity of the effects of hydrothermal modifications followed the order: HMT > dual modifications > ANN.

Physicochemical, morphological, thermal and pasting characteristics of starches from moth bean (Vigna aconitifolia) cultivars grown in India: an underutilized crop

This is a first kind of study on genotype diversity of starches of Moth Bean an underutilized pulse of India. Physicochemical properties like amylose content (7.8-21.4%), swelling power (11-13.5 g/g), solubility (5.9-9.0%) of starches were observed to differ significantly among the six moth bean starches. Swelling power of all the moth bean starches was observed to increase in the temperature range of 55-95 °C. Scanning electron microscopy indicated polyhedral, irregular shape of granule. X-ray diffraction studies indicated a 'C' type crystalline structure and the starches differed significantly in relative crystallinity (17-34%) which affected significantly retro gradation tendencies of the starches. Peak viscosity of starches varied significantly and ranged between 4580 and 5087 cP. Resistant starch content of starches also varied significantly among the cultivars and ranged between 57.3 and 75.6%.