TY - JOUR
T1 - Effect of acetylation, oxidation and annealing on physicochemical properties of bean starch
AU - Simsek, Senay
AU - Ovando-Martínez, Maribel
AU - Whitney, Kristin
AU - Bello-Pérez, Luis A.
N1 - Funding Information:
The authors thank the support from North Dakota State University Agricultural Experiment Station. The authors also thank Dr. Harkanwal Sandhu for his assistance in preparing the ozonated starch. One of the authors (MOM) also acknowledges the scholarship from CONACYT-Mexico and SIP-IPN. One of the authors (LABP) would like to thank COFFA-IPN y SIP IPN.
PY - 2012/10/15
Y1 - 2012/10/15
N2 - Black and Pinto bean starches were physically and chemically modified to investigate the effect of modification on digestibility and physicochemical properties of bean starch. The impact of acetylation, oxidation (ozonation) and annealing on the chemical composition, syneresis, swelling volume, pasting, thermal properties and digestibility of starches was evaluated. The physicochemical and estimated glycemic index (eGI) of the Black and Pinto bean starches treated with ozone were not significantly (P > 0.05) different than that of their respective control starches. Annealed starches had improved thermal and pasting properties compared to native starches. Acetylated starches presented reduced syneresis, good pasting properties and lower eGI. Also, all modified starches had increased levels of resistant starch (RS). Therefore, the digestibility and physicochemical properties of bean starch were affected by the type of modification but there were no significant (P > 0.05) differences between the Black and Pinto bean starches.
AB - Black and Pinto bean starches were physically and chemically modified to investigate the effect of modification on digestibility and physicochemical properties of bean starch. The impact of acetylation, oxidation (ozonation) and annealing on the chemical composition, syneresis, swelling volume, pasting, thermal properties and digestibility of starches was evaluated. The physicochemical and estimated glycemic index (eGI) of the Black and Pinto bean starches treated with ozone were not significantly (P > 0.05) different than that of their respective control starches. Annealed starches had improved thermal and pasting properties compared to native starches. Acetylated starches presented reduced syneresis, good pasting properties and lower eGI. Also, all modified starches had increased levels of resistant starch (RS). Therefore, the digestibility and physicochemical properties of bean starch were affected by the type of modification but there were no significant (P > 0.05) differences between the Black and Pinto bean starches.
KW - Acetylation
KW - Annealing
KW - Digestibility
KW - Modified starch
KW - Oxidation
UR - http://www.scopus.com/inward/record.url?scp=84861579702&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2012.03.078
DO - 10.1016/j.foodchem.2012.03.078
M3 - Artículo
C2 - 23442623
SN - 0308-8146
VL - 134
SP - 1796
EP - 1803
JO - Food Chemistry
JF - Food Chemistry
IS - 4
ER -