Physicochemical and Functional Characterization of Baby Lima Bean(Phaseolus lunatus) Starch

Abstract

One potential source of starch is the tropical legume baby lima bean (Phaseolus lunatus) that contains around 56—60% of starch. The objectives of this work were to evaluate this starch's physicochemical and functional properties and compare it with the properties of other starches. The chemical composition of lima bean starch was: 10.16% moisture, 0.20% protein, 0.67% fiber, 0.14% ash, 0.54% fat, 98.43% starch and 0.013% phosphorus. The amylose content was higher (32.7%) than that of other cereal and tuber starches but similar to other legume starches. The average granule size (diameter 17.9 μm) was comparable to that of corn starch and of other legume starches. The granule was heterogeneous, presenting an oval shape. The gelatinization temperature was 80.16 °C (range 75—87 °CC), which is similar to other legume starches but higher than that of corn starch. The molecular size (alkali number 3.22), was smaller than that of potato starch but similar to that of corn starch. Compared to corn starch, the gels were firmer and presented a higher degree of retrogradation even at high concentrations. The water solubility was positively correlated with the temperature: i.e., 1.8, 3.4, 8.5 and 12.3% at 60, 70, 80 and 90 °C, respectively. The swelling power had the same behaviour: 2.6, 3.3,12.8 and 19.9 g of water/per gram of starch at 60, 70, 80 and 90 °C, respectively. The amylogram showed that the viscosity (680 Brabender units) and stability were higher than those of commercial corn starch (252 Brabender units). The use of this starch in the preparation of syrups with high glucose contents, as well as in baked and canned products that require heating, is suggested.

Changes in physicochemical properties and in vitro digestibility of common buckwheat starch by heat-moisture treatment and annealing

“…The associations between protein and starch molecules, e.g., via hydrogen, covalent, and ionic bonds were responsible for the dramatic decrease in protein content of HMT-35 and Ann samples. This result was consistent with the observations reported by other researches (Adebowale, Afolabi, et al, 2005;Betancur, Ancona, Guerrero, Camelo Matos, & Ortiz, 2001). The reduction in crude fat content of HMT and ANN samples was mainly based on the amylose-fat interaction that limited the mobility of crude fat and its extraction.…”

Composition, molecular structure, properties, and modification of pulse starches: A review

“…l Huang et al (2007a) and Hoover and Ratnayake (2002). m Bello-pérez et al (2007), Betancur et al (2001) and . n Su et al (1997), Ohwada et al (2003), and Hoover et al (1997).…”

Rheological properties of African yam bean (Sphenostylis stenocarpa Hochst. Ex A. Rich.) calcium proteinate and isoelectric protein isolates

“…Also the initial decreases observed at 45 C was followed by significant (p < 0.05) increases at 60 C for all the isolates. This increase at might be due to progel formation (Ahmed et al, 2007;Betancur, Chel, Camelo, & Davila, 2001). Except CaP alk , all other isolates showed increased psuedoplasticity at temperature above the room temperature (27 C).…”