Physicochemical, morpho-structural and rheological characterization of starches from three Phaseolus spp. landraces grow
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ORIGINAL PAPER
Physicochemical, morpho‑structural and rheological characterization of starches from three Phaseolus spp. landraces grown in Chiapas Rosa Linda Zapata‑Luna1 · Teresa Ayora‑Talavera1 · Neith Pacheco1 · Eristeo García‑Márquez2 · Hugo Espinosa‑Andrews3 · Ángela Ku‑González4 · Jorge Ruiz‑Ruiz5 · Juan Carlos Cuevas‑Bernardino6 Received: 4 August 2020 / Accepted: 5 November 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract In this study starches were isolated from Mexican bean landraces of three Phaseolus species (P. polyanthus, P. acutifolius, and P. vulgaris L.). The physicochemical, structural, morphological, and rheological properties, including yield, proximate composition, minerals, swelling power, solubility, amylose content, zeta potential, Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), Scanning electron microscopy (SEM), apparent viscosity, and viscoelastic properties were characterized. The starches of the three Phaseolus species exhibited yield, protein, and ash contents of 21.4–28.7%, 0.32–1.12%, and 0.17–0.50%, respectively. Swelling power, solubility, amylose, and zeta potential were 3.06–3.27 g/g, 0.13–0.77%, 28.51–30.99%, and − 42.03 to + 1.46 mV, respectively. The FTIR intensities showed ratios of ordered crystalline to amorphous domains from 0.702 to 0.713. All XRD results revealed that three Phaseolus species had C-type crystallinity. The majority of starch granules were oval. The rheological parameters showed that all starch gels presented shear-thinning and semi-solid viscoelastic behaviors. The native starch gels of the three Phaseolus species showed consistency indexes varying from 26.53 to 4.55 Pa s n, and gel strengths ranging from 37.15 to 109.99 Pa. The present work provides information on non-conventional bean starch properties, which should be useful tool for future studies on their applications in the food and non-food industries. Keywords Bean landraces · Biopolymers · Crystallinity · Phaseolus vulgaris L. · Rheological properties
Introduction Common beans (Phaseolus vulgaris L.) are an essential source of protein, polysaccharides and minerals. Their rich nutritional profile, global adaptability and drought tolerance has, not surprisingly, increased their consumption in both * Juan Carlos Cuevas‑Bernardino [email protected] 1
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Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Subsede Sureste, Parque Científico Tecnológico de Yucatán, km 5.5 Sierra Papacal ‑ Chuburná Puerto, 97302 Mérida, Yucatán, Mexico Unidad Noreste, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Autopista Monterrey‑Aeropuerto, Vía de la Innovación 404, Parque de Investigación e Innovación Tecnológica, Apodaca 66628, Nuevo León, Mexico Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Camino Arenero 1227, El Bajío, 45019 Zapopan, Jalisco, Mexico
developing and developed countries [1].
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