Laboratorio de Investigación en Hidrocoloides y Matrices Alimentarias Saludables (LIHMAS), Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, CICPBA, Facultad de Ciencias Exactas, UNLP, La Plata, Argentina.
J Sci Food Agric. 2023 Aug 30;103(11):5253-5260. doi: 10.1002/jsfa.12595. Epub 2023 Apr 13.
Non-conventional starch sources are promising alternative food ingredients. Different bean varieties with agronomic improvements are constantly being developed and cultivated in the Northwestern Argentinean region (NOA) to increase yields 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 were evaluated.
High-purity starches were obtained, as shown by their low protein and ash content. Starch granules presented smooth surfaces with spherical to oval shapes, with a marked 'Maltese cross' and heterogeneous sizes. Their amylose content revealed a mean value of 318 g kg and all presented resistant > slowly digestible > rapidly digestible starch fractions. Their Fourier transform infrared spectra were similar and X-ray diffraction analysis showed a C -type pattern in all cases despite their different sources. Among thermal properties, Escarlata starch showed the lowest gelatinization peak temperature (69.5 °C) and Anahí starch the highest (71.3 °C). Starch pasting temperature varied from 74.6 to 76.9 °C, whereas peak viscosity and final viscosity showed a similar tendency, with Leales B30 < Anahí < Escarlata < Cegro 99/11-2 and Leales B30 < Anahí = Escarlata < Cegro 99/11-2, respectively.
This study provides the basis for a better understanding of the characteristics of agronomic-improved NOA bean starches, enabling their use in product formulation as an alternative to starches from conventional sources. © 2023 Society of Chemical Industry.
非传统淀粉来源是很有前途的替代食品成分。在阿根廷西北部地区（NOA），为了提高产量和获得高质量的种子，不断开发和种植具有农艺改良的不同豆类品种。然而，它们淀粉的主要属性尚未得到研究。在这项工作中，从四种农艺改良的豆品种中分离出淀粉，并对其结构和理化性质进行了评价。
高纯度的淀粉被获得，这从它们的低蛋白质和灰分含量可以看出。淀粉颗粒具有光滑的表面，形状为球形到椭圆形，具有明显的“马耳他十字”和不均匀的大小。其直链淀粉含量的平均值为 318g/kg，所有淀粉都表现出抗性>慢消化>快消化淀粉的特点。它们的傅里叶变换红外光谱相似，X 射线衍射分析表明，尽管来源不同，但所有淀粉都呈现 C 型图谱。在热性质方面，Escarlata 淀粉的糊化峰值温度最低（69.5°C），Anahí 淀粉的峰值温度最高（71.3°C）。淀粉糊化温度从 74.6°C 到 76.9°C 不等，而峰值黏度和最终黏度表现出相似的趋势，Leales B30<Anahí<Escarlata<Cegro 99/11-2 和 Leales B30<Anahí=Escarlata<Cegro 99/11-2。
本研究为更好地了解农艺改良的 NOA 豆类淀粉的特性提供了基础，使它们能够作为传统来源淀粉的替代品用于产品配方。© 2023 化学工业协会。
