Genetic Diversity and Inter‐Relationships of Common Bean (<i>Phaseolus vulgaris</i> L.) Starch Traits

Narayanamoorthy, Shwetha; Zhang, Chuangchuang; Xu, Zhong; Ma, Minglin; Sui, Zhongquan; Li, Kehu; Corke, Harold

doi:10.1002/star.202100189

Cited by 4 publications

(4 citation statements)

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“…This could be attributed to many factors. First of all, genetic background can cause huge differences on starch viscosity, this had been well presented in many crops ( 22–24 ). Besides, environmental factors can affect starch development and give rise to variation in RVA viscosity ( 21 ).…”

Section: Resultsmentioning

confidence: 99%

Structural and physicochemical properties of bracken fern (Pteridium aquilinum) starch

Zhang

Ren

et al. 2023

Front. Nutr.

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IntroductionBracken fern (Pteridium aquilinum) starch is a non-mainstream, litter-researched starch, thus the starch characteristics remain largely unknown.MethodsThe structural and physicochemical properties of two bracken starches were systematically investigated, by use of various techniques that routinely applied in starch analysis.Results and DiscussionThe starches had amylose contents of 22.6 and 24.7%, respectively. The starch granules possessed C-type polymorph with D (4,3) ranging from 18.6 to 24.5 μm. During gelatinization event, the bracken starches showed lower viscosity than typical for rice starch, and lower gelatinization temperature than typical for cereal starches. After gelatinization event, bracken starches formed much softer and sticky gel than rice and potato starch. The molecular weight and branching degree (indexed by Mw, Mn and Rz values) of bracken starches were much higher than starches of many other sources. The branch chain length distributions showed that the bracken starches were structurally similar to some rice varieties (e. g. BP033, Beihan 1#), as reflected by proportions of A, B1, B2, and B3 chains. Notable differences in some starch traits between the two bracken starches were recorded, e. g. amylose content, gel hardness, gelatinization temperature and traits of structural properties. This study provides useful information on the utilization of bracken starch in both food and non-food industries.

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Section: Resultsmentioning

confidence: 99%

Structural and physicochemical properties of bracken fern (Pteridium aquilinum) starch

Zhang

Ren

et al. 2023

Front. Nutr.

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“…The length and configuration of the chains in amylopectin influence many properties such as the swelling power, water solubility index, crystallinity, pasting and thermal properties, main gelatinization temperatures [71], retrogradation [33], syneresis, resistant starch formation and digestibility [35,61], hardness and cohesiveness of the gels [42,61], capability for esterification and functionality of the derivative [65], and resistance to enzyme hydrolysis [77].…”

Section: Chemical Structure Microstructure Observationmentioning

confidence: 99%

“…In recent years, the importance of high-amylose starch has grown due to its expanded range of functionalities compared to native starch. These functionalities include nutrition, food processing, medicine, and industrial use [33].…”

Section: Potential Application Of Non-traditional Starchesmentioning

confidence: 99%

Non-Traditional Starches, Their Properties, and Applications

Šárka,

Sinica,

Smrčková

et al. 2023

Foods

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This review paper focuses on the recent advancements in the large-scale and laboratory-scale isolation, modification, and characterization of novel starches from accessible botanical sources and food wastes. When creating a new starch product, one should consider the different physicochemical changes that may occur. These changes include the course of gelatinization, the formation of starch–lipids and starch–protein complexes, and the origin of resistant starch (RS). This paper informs about the properties of individual starches, including their chemical structure, the size and crystallinity of starch granules, their thermal and pasting properties, their swelling power, and their digestibility; in particular, small starch granules showed unique properties. They can be utilized as fat substitutes in frozen desserts or mayonnaises, in custard due to their smooth texture, in non-food applications in biodegradable plastics, or as adsorbents. The low onset temperature of gelatinization (detected by DSC in acorn starch) is associated with the costs of the industrial processes in terms of energy and time. Starch plays a crucial role in the food industry as a thickening agent. Starches obtained from ulluco, winter squash, bean, pumpkin, quinoa, and sweet potato demonstrate a high peak viscosity (PV), while waxy rice and ginger starches have a low PV. The other analytical methods in the paper include laser diffraction, X-ray diffraction, FTIR, Raman, and NMR spectroscopies. Native, “clean-label” starches from new sources could replace chemically modified starches due to their properties being similar to common commercially modified ones. Human populations, especially in developed countries, suffer from obesity and civilization diseases, a reduction in which would be possible with the help of low-digestible starches. Starch with a high RS content was discovered in gelatinized lily (>50%) and unripe plantains (>25%), while cooked lily starch retained low levels of rapidly digestible starch (20%). Starch from gorgon nut processed at high temperatures has a high proportion of slowly digestible starch. Therefore, one can include these types of starches in a nutritious diet. Interesting industrial materials based on non-traditional starches include biodegradable composites, edible films, and nanomaterials.

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“…Amylose also possesses a strong tendency to form complexes with lipids and other components. The length and configuration of the chains in amylopectin influence many properties such as crystallinity, pasting and thermal properties, gelatinization temperatures [2], retrogradation [3], syneresis, and resistant starch formation and digestibility [4,5].…”

Section: Introductionmentioning

confidence: 99%

Digestibility of starch

Šárka,

Smrčková,

Sluková

2024

Preprint

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Rapidly digestible starch can be obtained by gelatinization (cooking), cooking extrusion, use of small granule starch, breaking down starch granules, or by hydrolysis to maltodextrins. Resistant starch includes five groups: the first group is physically encapsulated starch within a food/polymer matrix, the second one is some native starch, the third one is recrystallized starch, the fourth one is chemically modified starch, and the fifth one is starch-lipid complexes. Starch digestion in the human body is also influenced by the degree of chewing, activity of α-amylase in the intestine, and transit time through the stomach and small intestine. Resistant starch or dietary fiber (DF) enriches specific bacterial groups located in the large intes-tine. They produce short chain fatty acids (SCFAs) and gases, causes the lowering of the pH, and inhibits pathogens. SCFAs are considered endogenous signaling molecules, acting through their free fatty-acid receptors 2 and 3 which can trigger the secretion of glucagon-like peptide-1 and peptide PYY, being released together following a meal to mediate postprandial satiety. A sufficient intake of DF reduces the risk of cardiovascular disease, coronary heart disease, stroke, hyperten-sion, colorectal cancer, and type 2 diabetes. Gluten matrix or phenolic compounds can lead to a low digestion rate of starch.

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Genetic Diversity and Inter‐Relationships of Common Bean (Phaseolus vulgaris L.) Starch Traits

Cited by 4 publications

References 43 publications

Structural and physicochemical properties of bracken fern (Pteridium aquilinum) starch

Structural and physicochemical properties of bracken fern (Pteridium aquilinum) starch

Non-Traditional Starches, Their Properties, and Applications

Digestibility of starch

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