Pasting, morphological, thermal and crystallinity properties of starch isolated from beans stored under different atmospheric conditions

Carbohydrate Polymers

Volumn 86, Issue 3, 2011, Pages 1403-1409

  Rupollo, Galileu ^a   Vanier, Nathan Levien ^a   Da Rosa Zavareze, Elessandra ^a   De Oliveira, Maurício ^a   Pereira, Juliane Mascarenhas ^a   Paraginski, Ricardo Tadeu ^a   Dias, Alvaro Renato Guerra ^a   Elias, Moacir Cardoso ^a  

^a FEDERAL UNIVERSITY OF PELOTAS   (Brazil)

Author keywords

Carioca bean; Crystallinity; Modified atmosphere; Nitrogen; Starch

Indexed keywords

ATMOSPHERIC CONDITIONS; CARIOCA BEAN; CRYSTALLINITIES; CRYSTALLINITY; CRYSTALLINITY PROPERTIES; GELATINISATION; LOW TEMPERATURES; MODIFIED ATMOSPHERE; PASTING PROPERTY; STARCH PROPERTIES; STORAGE PERIODS; SWELLING POWER;

GELATION; NITROGEN;

STARCH;

EID: 79961021065     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2011.06.055     Document Type: Article

References (37)

1. J.M. Aguilera, and D.W. Stanley A review of textural defects in cooked reconstituted legumes: The influence of storage and processing Journal of Food Processing and Preservation 9 4 1985 277 323
2. D.B. Ancona, M.R.S. Campos, L.A. Guerrero, and C.G.D. Ortíz Structural and some nutritional characteristics of Velvet bean (Mucuna pruriens) and Lima bean (Phaseolus lunatus) starches Starch/Stärke 00 2011 1 10
3. J.J. Berrios, B.G. Swanson, and W.A. Cheong Physico-chemical characterization of stored black beans (Phaseolus vulgaris L.) Food Research International 32 10 1999 669 676 (Pubitemid 30112835)
4. A. Brackmann, D.A. Neuwald, N.D. Ribeiro, and S.T. Freitas Conservation of three bean genotypes (Phaseolus vulgaris L.) of the group carioca in cold storage and controlled atmosphere Ciência Rural 32 6 2002 911 915
5. M.M.J. Champ Benefits of pulses in human diet Proceedings of the Fourth European conference on grain legumes 2001 AEP editors, Paris Cracow, Poland 109 113
6. C.M.M. Coelho, C.M. Bellato, J.C.P. Santos, E.M.M. Ortega, and S.M. Tsai Effect of phytate and storage conditions on the development of the 'hard-to-cook' phenomenon in common beans Journal of the Science of Food and Agriculture 87 7 2007 1237 1243 (Pubitemid 46725022)
7. Food and Agriculture Organization. (2010). Food and agricultural commodities production: Country rank in the world, by commodity [www page]. URL http://faostat.fao.org/site/339/default.aspx.
8. E. Garcia, and F.M. Lajolo Starch alterations in hard-to-cook beans (Phaseolus vulgaris L.) Journal of Agricultural and Food Chemistry 42 3 1994 612 615
9. C. Gernat, S. Radosta, G. Damaschun, and F. Schierbaum Supramolecular structure of legume starches revealed by X-ray scattering Starch 42 5 1990 175 178
10. L.A. Hangen, and M.R. Bennink Consumption of black beans and navy beans (Phaseolus vulgaris) reduced azoxymethane-induced colon cancer in rats Nutrition and Cancer 44 1 2002 60 65 (Pubitemid 36359321)
11. R. Hoover, and F.W. Sosulski Composition, structure, functionality and chemical modification of legume starches: A review Canadian Journal of Physiology and Pharmacology 69 1 1991 79 92
12. R. Hoover, and W.S. Ratnayake Starch characteristics of black bean, chick pea, lentil, navy bean and pinto bean cultivars grown in Canada Food Chemistry 78 4 2002 489 498 (Pubitemid 36153179)
13. T. Hughes, R. Hoover, Q. Liu, E. Donner, R. Chibbar, and S. Jaiswal Composition, morphology, molecular structure, and physicochemical properties of starches from newly released chickpea (Cicer arietinum L.) cultivars grown in Canada Food Research International 42 5-6 2009 627 635
14. M. Kaur, and N.A. Singh Comparison between the properties of seed, starch, flour and protein separated from chemically hardened and normal kidney beans Journal of the Science of Food and Agriculture 87 4 2007 729 737 (Pubitemid 46374852)
15. U. Krupa, C.M. Rosell, J. Sadowska, and M. Soral-Smietana Bean starch as ingredient for gluten-free bread Journal of Food Processing and Preservation 34 2 2010 501 518
16. D. Kuakpetoon, and Y.J. Wang Characterization of different starches oxidized by hypochlorite Starch/Stärke 53 5 2001 211 218 (Pubitemid 32519086)
17. O.S. Lawal, and K.O. Adebowale Physicochemical characteristics and thermal properties of chemically modified jack bean (Canavalia ensiformis) starch Carbohydrate Polymers 60 3 2005 331 341 (Pubitemid 40612791)
18. H.W. Leach, L.D. McCowen, and T.J. Schoch Structure of the starch granule I. Swelling and solubility patterns of various starches Cereal Chemistry 36 1959 534 544
19. S.C. Lee, L. Prosky, and J.W. DeVries Determination of total, soluble and insoluble dietary fibre in foods: Enzymatic-gravimetric method. MES-TRIS buffer: Collaborative Study Journal of AOAC International 75 1992 395 416
20. J.C. Mathres Pulses and carcinogenesis: Potential for the prevention of colon, breast and other cancers British Journal of Nutrition 88 2002 273 279
21. S.M. Nasar-Abbas, J.A. Plummer, K.H.M. Siddique, P.F. White, D. Harris, and K. Dods Nitrogen retards and oxygen accelerates colour darkening in faba bean (Vicia faba L.) during storage Postharvest Biology and Technology 47 1 2008 113 118 (Pubitemid 350110389)
22. S.M. Nasar-Abbas, J.A. Plummer, K.H.M. Siddique, P.F. White, D. Harris, and K. Dods Cooking quality of faba bean after storage at high temperature and the role of lignins and other phenolics in bean hardening LWT - Food Science and Technology 41 7 2008 1260 1267 (Pubitemid 351626796)
23. S.M. Nasar-Abbas, K.H.M. Siddique, J.A. Plummer, P.F. White, K. Dods, and M. D'Antuono Faba bean (Vicia faba L.) seeds darken rapidly and phenolic content falls when stored at higher temperature, moisture and light intensity LWT - Food Science and Technology 42 10 2009 1703 1711
24. O. Paredes-López, E.C. Maza-Calviño, and J. González-Castañeda Effect of the hardening phenomenon on some physicochemical properties of common bean Food Chemistry 31 3 1989 225 236
25. M. Pujóla, A. Farreras, and F. Casaños Protein and starch content of raw, soaked and cooked beans (Phaseolus vulgaris L.) Food Chemistry 102 4 2007 1034 1041
26. J.F. Rabek Applications of wide-angle X-ray diffraction (WAXD) to the study of the structure of polymers 1 ed. Experimental methods in polymer chemistry 1980 Wiley-Interscience Chichester 505 508
27. K.S. Sandhu, and S. Lim Digestibility of legume starches as influenced by their physical and structural properties Carbohydrate Polymers 71 2 2008 245 252 (Pubitemid 350100817)
28. N. Singh, J. Singh, L. Kaur, N.S. Sodhi, and B.S. Gill Morphological, thermal and rheological properties of starches from different botanical sources Food Chemistry 81 2 2003 219 231 (Pubitemid 36411726)
29. N. Singh, K.S. Sandhu, and M. Kaur Characterization of starches separated from Indian chickpea (Cicer arietinum L.) cultivars Journal of Food Engineering 63 4 2004 441 449
30. N. Sozer, A.C. Dalgi, and A. Kaya Thermal, textural and cooking properties of spaghetti enriched with resistant starch Journal of Food Engineering 81 2 2007 476 484 (Pubitemid 46227659)
31. H.S Su, W. Lu, and K.C. Chang Microstructure and physicochemical characteristics of starches in six bean varieties and their bean paste products LWT - Food Science and Technology 31 3 1997 265 273 (Pubitemid 128360747)
32. R.F. Tester, and W.R. Morrison Swelling and gelatinization of cereal starches Cereal Chemistry 67 6 1990 558 563
33. A.M. Yousif, H.C. Deeth, and N.A. Caffin Effect of storage time and conditions on the hardness and cooking quality of adzuki (Vigna angularis) LWT - Food Science and Technology 35 4 2002 338 343
34. A.M. Yousif, I.L. Batey, O.R. Larroque, B. Curtin, F. Bekes, and H.C. Deeth Effect of storage of adzuki bean (Vigna angularis) on starch and protein properties LWT - Food Science and Technology 36 6 2003 601 607 (Pubitemid 36990651)
35. A.M. Yousif, J. Kato, and H.C. Deeth Effect of storage time and conditions on the seed coat colour of Australian adzuki beans Food Australia 55 10 2003 479 484 (Pubitemid 37253215)
36. H.F. Zobel Starch crystal transformations and their industrial importance Starch 40 1 1988 1 7
37. H.F. Zobel Molecules to granules: A comprehensive starch review Starch 40 2 1988 44 50