Production of resistant starch (RS3) from edible bean starches

Abstract

No pulse‐based resistant starch (RS) is available commercially although their high amylose content makes them a potentially suitable starch source for making RS. Therefore, to investigate their suitability for the production of RS, starch was isolated from pinto, black, great northern, and lima beans, and characterized to determine proximate composition and pasting properties. Amylose content of bean starches ranged from 30.37 to 33.25% and corn starch 24.20%. Pasting properties of bean starches were generally higher than corn starch. However, corn starch displayed a higher stability. Corn starch also produced a high setback and final viscosity was relative to its amylose content. Bean and corn starches were used to produce retrograded RS (RS3). Resistant starch 3 preparation included a heat–cold method, α‐amylase method, and pullulanase method. Resistant starch 3 produced ranged from 14.86 to 29.67%. Heat–cold method produced a significantly lower percentage RS3 compared to the other two methods. There were no significant differences between the α‐amylase and pullulanase methods. Practical applications The α‐amylase method, a rarely used method for making resistant starch (RS), can produce the same yields of RS3 as the more commonly used pullulanase method. Therefore, food ingredient manufacturers are provided with an alternative effective process to produce RS3 from bean starches in cases where pullulanase is unavailable or otherwise inaccessible.

Verification of autoclaving-cooling treatment to increase the resistant starch contents in food starches based on meta-analysis result

“…Variations of autoclaving time used include 15, 30, 60, and 120 min. These variations have different effects on the of RS content ( 14 – 16 ).…”

Effect of autoclave–cooling cycles combined pullulanase on the physicochemical and structural properties of resistant starch from black Tartary buckwheat

“…However, additional autoclaved cycles did not increase the RS content, such as in the AC‐P‐2 and AC‐P‐3 samples. This may be attributed to the formation of a double‐helix structure with lower stability in the amylose structural domain during cooling after recrystallization (Simons et al., 2018). A culture system may be required to enhance the double‐helical stability as the number of cycles increases.…”

Low- and High-Moisture Extrusion of Pulse Proteins as Plant-Based Meat Ingredients: A Review

“…Pulses are versatile crops due to their notable compositions, which consist of high protein contents, complex carbohydrates (starch, nonstarch oligosaccharides, and dietary fiber), minerals, vitamins, and phytochemicals (9,10,13,21,22). The high protein contents of peas (14-31%), lentils (21-31%), and faba beans (19-39%) are regarded as important plant-protein sources and a good fit for value-added ingredients that meet human protein intake needs (10,11,14,23,24).…”