Physico-chemical, functional and structural properties of RS3/RS4 from kidney bean (Phaseolus vulgaris) cultivars

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• 作者：Adil Gani ; ^{adil.gani@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; Amreen Jan ; Asima Shah ; F.A. Masoodi ; Mudasir Ahmad ; Bilal Ahmad Ashwar ; Rehana Akhter ; Idrees Ahmed Wani
• 关键词：Kidney bean ; Heat moisture treatment ; Citric acid modification
• 刊名：International Journal of Biological Macromolecules
• 出版年：2016
• 出版时间：June 2016
• 年：2016
• 卷：87
• 期：Complete
• 页码：514-521
• 全文大小：1165 K

文摘

Starch isolated from four kidney bean cultivars (Yellow bean, Red bean, Black bean and White bean) were physically and chemically modified in order to prepare resistant starch (RS3/RS4). Following the Heat-moisture treatment (HMT) and Citric acid modification (CT) of the native starch, the amylose content got decreased whereas bulk and tapped density (g/ml) increased. Both HMT and CT reduced the swelling power and the solubility of native starch. Pasting temperature increased and peak, breakdown, final, and set-back viscosity decreased after both the modifications. Fourier Transform Infrared Spectroscopy (FTIR) analysis displayed peaks at 1020 cm⁻¹ in HMT and 1724 cm⁻¹ in CT starches. Differential Scanning Calorimetry (DSC) analysis revealed that samples were more stable after modification. X-ray diffraction (XRD) analysis revealed reordering of chain segments to more crystalline structure. These results suggested modifications resulted in starch with improved properties and could be a possible method for the RS preparation with better thermal stability.