Physicochemical, functional properties and ATR-FTIR digestion analysis of thermally treated starches isolated from black and bayo beans

Agricultura y biología

• black beans 100%
• functional properties 64%
• beans 60%
• digestion 52%
• starch 50%
• annealing 38%
• heat 32%
• crystallites 28%
• thermal stability 21%
• hydrolysis 17%
• hot water treatment 14%
• amylopectin 13%
• infrared spectroscopy 13%
• enthalpy 12%
• corn starch 12%
• starch granules 12%
• amylose 11%
• reflectance 11%
• differential scanning calorimetry 11%
• chemical structure 10%
• cooking 10%
• flour 10%
• water uptake 10%
• granules 9%
• dietary fiber 9%
• heat treatment 9%
• viscosity 9%
• enzymes 5%
• proteins 3%

Medicina y ciencias biológicas

• Starch 79%
• Fourier Transform Infrared Spectroscopy 78%
• Digestion 63%
• Hot Temperature 54%
• Hydrolysis 16%
• Amylopectin 14%
• Amylose 13%
• Flour 11%
• Zea mays 10%
• Cooking 10%
• Differential Scanning Calorimetry 10%
• Molecular Structure 10%
• Fourier Analysis 10%
• Viscosity 9%
• Spectrum Analysis 8%
• Water 5%
• Enzymes 4%
• In Vitro Techniques 3%
• Proteins 3%

Química

• Starch 64%
• Black 61%
• Heat 25%
• Annealing 20%
• Crystallite 14%
• Amylopectin 11%
• Thermal Stability 11%
• Hydrolysis 10%
• Amylose 10%
• Amount 7%
• Enthalpy 6%
• Differential Scanning Calorimetry 6%
• Molecule 6%
• Molecular Structure 6%
• Amorphous Material 6%
• IR Spectroscopy 5%
• Fiber 5%
• Protein 3%