Physicochemical and functional characteristics of starches from common vetch (Vicia sativa L.)

Fu, Liping; Lü, Ling; Chen, Wang; Wang, Qiankun; Lv, Xin; Wang, Jialin; Ji, Zhe; Guo, Yu; Liu, Quanlan; Zhang, Xiaodong

doi:10.1016/j.lwt.2020.109694

Cited by 12 publications

(16 citation statements)

References 30 publications

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“…BVS showed a size distribution from 10.7 to 49.4 μm and a mean size of 28.5 μm. The BVS was larger than lentil starch (10–45 μm) (Joshi et al ., 2013), and common vetch starches (7.77–23.16 μm) (Fu et al ., 2020), but it was smaller than adzuki bean starch (45.65 μm) (Joshi et al ., 2013; Reddy et al ., 2017). The functional and physicochemical attributes of starches is impacted by shape, size and granule's structure.…”

Section: Resultsmentioning

confidence: 99%

“…Gelatinisation is the infraction of granules, melting of amylopectin double helices and loss of crystalline structures in starch granules during heating (Miao et al ., 2009). To , Tp and Tc could be affected by numerous factors including the amylose content, ratio of amylose and amylopectin, distribution of short chains of amylopectin, lipid complexed amylose chains, starch molecular structure and starch granule size and shape (Jayakody et al ., 2007; Reddy et al ., 2017; Fu et al ., 2020). The onset, peak, and conclusion gelatinisation temperatures for BVS were 65.82, 70.39 and 72.78 °C, respectively, which are higher than those of CPS and PS gelatinisation temperatures.…”

Section: Resultsmentioning

confidence: 99%

“…Low PV and BD values of BVS indicate that it was resistant to mechanical shear and heat along with continuous cooking, which could be due to its lower SP (Fig. 3a) and deformability of starch granules (Reddy et al ., 2017; Fu et al ., 2020). Setback (SB) generally indicates the amylose leaching and rapid retrogradation of components in the starch paste (Fu et al ., 2020).…”

Section: Resultsmentioning

confidence: 99%

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A Novel starch from bitter vetch (Vicia ervilia) seeds: a comparison of its physicochemical, structural, thermal, rheological and pasting properties with conventional starches

Tarahi

Shahidi

Hedayati

2022

Int J of Food Sci Tech

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In this study, a novel starch was isolated from bitter vetch and its chemical composition, morphology, particle size of the granules, swelling power and solubility, Fourier transformed infrared (FTIR) spectroscopy, X-ray diffraction (XRD) and rheological, pasting and thermal properties were compared with conventional starches (corn, potato and chickpea). Micrographs exhibited that bitter vetch starch has oval, kidney or irregularly shaped granules with an average size of 28.5 μm. The XRD showed a C-type pattern with 28.14% crystallinity. Bitter vetch starch had the highest amylose content (33.54%), pasting temperature (77.28 °C) and final viscosity (4983 cP) compared with other starch samples. Also, the storage and loss moduli in bitter vetch starch were higher than corn starch, which suggested bitter vetch starch as a promising new source of starch.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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A Novel starch from bitter vetch (Vicia ervilia) seeds: a comparison of its physicochemical, structural, thermal, rheological and pasting properties with conventional starches

Tarahi

Shahidi

Hedayati

2022

Int J of Food Sci Tech

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“…The uvaia seed starch granules (Figure 3a,b) presented an undefined form, where some granules have an oval, spherical, or kidney-shaped forms, free from imperfections, with variations in their size-smalland big-sized granules. Fu et al (2020) observed similar shapes in common vetch starch. The same author stated the size and shape variations of starch granule may be associated to the botanical origin, differences in granule maturity or the different plant growing environments.…”

Section: Starch Granule Morphologymentioning

confidence: 59%

Physicochemical and functional properties of a novel starch from uvaia (Eugenia pyriformis) seed, a native fruit from Brazil

Guedes

Lima

Castanha

et al. 2021

J. Food Process. Preserv.

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Brazil has a broad diversity of native underexploited fruit species and they present a considerable potential for the food industry. These fruits are mainly produced in specific regions of Brazil biome, such as Cerrado and Atlantic Forest (Stafussa et al., 2018). Among the native Brazilian fruits, uvaia is an exotic stone fruit from the Atlantic Forest with industrial potential (Klein et al., 2018). Uvaia (Eugenia pyriformis Cambess) fruit belongs to theMyrtaceae family and it is also know by different names such as "uvaia do mato," "ubaia," "uvalha," "orvalha," and "uvalheira" (Jacomino et al., 2018;Sganzerla et al., 2019). Uvaia fruits exhibits a skin color that ranges from yellow to orange, presenting a distinct aroma and a juicy pulp with an acidic and sweet flavor (Sganzerla et al., 2018;Jacomino et al., 2018). This fruit has economic potential for both in natura and processed consumptions, such as jams, juices, ice cream, liqueurs, compotes, and yogurts (Jacomino et al., 2018;Silva et al., 2018). On the other hand, uvaia fruit exploration has been subtle; hence, there is little information concerning their characteristics. In fact, some works proposed uses for processed uvaia fruit, highlighting the nutritional and functional benefits that this fruit can provide to humans (Farias et al., 2020;Lopes et al., 2018).However, the studies involving uvaia seeds are very scarce, being in general discarded as a by-product. A possible co-product from this fruit production, with industrial relevance, can be starch.

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“…The highest final viscosity (FV) value was achieved by finger millet starch. FV represents the capacity of starch to form a viscous paste or gel after cooking and cooling; it is considered an essential parameter for starch processing, such as canning [38]. At the minimum pasting temperature (PT), starch granules starts to swell.…”

Section: Pasting Propertiesmentioning

confidence: 99%

Structural and Film-Forming Properties of Millet Starches: A Comparative Study

et al. 2021

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Millets are an underutilized and important drought-resistant crop, which are mainly used for animal feed. The major constituent in millet is starch (70%); millet starch represents an alternative source of starches like maize, rice, potato, etc. This encouraged us to isolate and characterize the starches from different millet sources and to evaluate the application of these starches in edible film preparation. In the present study, the physicochemical, morphological, and film-forming characteristics of millet starches were studied. The amylose content, swelling power, and solubility of millet starches ranged from 11.01% to 16.61%, 14.43 to 18.83 g/g, and 15.2% to 25.9%, respectively. Significant differences (p < 0.05) were found with different pasting parameters, and the highest peak (2985 cP), breakdown (1618 cP), and final viscosity (3665 cP) were observed for barnyard, proso, and finger millet starch, respectively. Little millet starch achieved the highest pasting temperature. All starches showed A-type crystalline patterns, and relative crystallinity was observed at levels of 24.73% to 32.62%, with proso millet starch achieving the highest value. The light transmittance of starches varied from 3.3% to 5.2%, with proso millet starch showing the highest transparency. Significant differences (p < 0.05) were observed in the water solubility, thickness, opacity and mechanical characteristics of films. The results of the present study facilitate a better assessment of the functional characteristics of millet starches for their possible applications in the preparation of starch films.

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Physicochemical and functional characteristics of starches from common vetch (Vicia sativa L.)

Cited by 12 publications

References 30 publications

A Novel starch from bitter vetch (Vicia ervilia) seeds: a comparison of its physicochemical, structural, thermal, rheological and pasting properties with conventional starches

A Novel starch from bitter vetch (Vicia ervilia) seeds: a comparison of its physicochemical, structural, thermal, rheological and pasting properties with conventional starches

Physicochemical and functional properties of a novel starch from uvaia (Eugenia pyriformis) seed, a native fruit from Brazil

Structural and Film-Forming Properties of Millet Starches: A Comparative Study

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