Physicochemical properties of acetylated starches from some Indian kidney bean (Phaseolus vulgaris L.) cultivars

Summary Starches separated from four kidney bean cultivars were modified by acetylation to reduce retrogradation and increase gel stability and compared with respective native starches (data of native starch reported by Wani et al., 2010). Acetylation was carried out by treating starches with 0.04 a...

Full description

Saved in:
Bibliographic Details
Published in:International journal of food science & technology 2012-09, Vol.47 (9), p.1993-1999
Main Authors: Wani, Idrees A., Sogi, Dalbir S., Gill, Balmeet S.
Format: Article
Language:English
Subjects:
Acetylation
Anhydrides
Beans
Biological and medical sciences
Carbohydrates
Cultivars
Differential scanning calorimetry
Drying
Food industries
Food science
Foods
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Indian
kidney bean starch
Kidney beans
morphological
pasting
physicochemical
Starch and starchy product industries
Starches
texture
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Summary Starches separated from four kidney bean cultivars were modified by acetylation to reduce retrogradation and increase gel stability and compared with respective native starches (data of native starch reported by Wani et al., 2010). Acetylation was carried out by treating starches with 0.04 and 0.08 g of acetic anhydride per gram of starch dry weight basis (dwb) at 25 °C and pH between 8.0 and 8.5. The extent of acetylation increased proportionally with the concentration of acetic anhydride used. The pasting curves of 10.7% starch determined by Rapid Visco Analyzer at 160 rpm showed that acetylation decreased the setback viscosity values by 0.64–34.58% and pasting temperature by 4.4–9.2 °C when compared with the native starch. Differential scanning calorimetry observations also revealed significant (P ≤ 0.05) decrease in gelatinisation temperature of acetylated starches than the corresponding native starches. Hardness of starch gels varied between 14.3 and 44.0 g, which was significantly (P ≤ 0.05) lower than the corresponding native starch gels.
ISSN:0950-5423
1365-2621
DOI:10.1111/j.1365-2621.2012.03062.x