Non-conventional starches isolated from agronomic-improved beans (Phaseolus vulgaris L.): A study of their structure and physicochemical properties.

NAGAI N F; ANDRES S C

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

JOHN WILEY & SONS LTD

Año: 2023 p. 1 - 5

0022-5142

BACKGROUND: Non-conventional starch sources are promising alternative food ingredients. Different bean varieties with agronomicimprovements are constantly being developed and cultivated in the Northwestern Argentinean region (NOA) to increaseyields and obtain high-quality seeds. However, the main attributes of their starches have not been studied. In this work,starches from four agronomic-improved bean cultivars were isolated and their structure and physicochemical properties wereevaluated.RESULTS: High-purity starches were obtained, as shown by their low protein and ash content. Starch granules presented smoothsurfaces with spherical to oval shapes, with a marked ?Maltese cross? and heterogeneous sizes. Their amylose content revealed amean value of 318 g kg−1 and all presented resistant > slowly digestible > rapidly digestible starch fractions. Their Fourier transforminfrared spectra were similar and X-ray diffraction analysis showed a CA-type pattern in all cases despite their differentsources. Among thermal properties, Escarlata starch showed the lowest gelatinization peak temperature (69.5 °C) and Anahístarch the highest (71.3 °C). Starch pasting temperature varied from 74.6 to 76.9 °C, whereas peak viscosity and final viscosityshowed a similar tendency, with Leales B30 < Anahí < Escarlata < Cegro 99/11-2 and Leales B30 < Anahí = Escarlata < Cegro99/11-2, respectively.CONCLUSION: This study provides the basis for a better understanding of the characteristics of agronomic-improved NOA beanstarches, enabling their use in product formulation as an alternative to starches from conventional sources.