Rheological properties, structure and digestibility of starches isolated from common bean (Phaseolus vulgaris L.) varieties from Europe and Asia

Chuangchuang Zhang; Shwetha Narayanamoorthy; Shuangxi Ming; Kehu Li; Dennis Cantre; Zhongquan Sui; Harold Corke

doi:10.1016/j.lwt.2022.113352

Rheological properties, structure and digestibility of starches isolated from common bean (Phaseolus vulgaris L.) varieties from Europe and Asia

Chuangchuang Zhang, Shwetha Narayanamoorthy, Shuangxi Ming, Kehu Li, Dennis Cantre, Zhongquan Sui^*, Harold Corke^*

^*Corresponding author for this work

Biotechnology and Food Engineering

Research output: Contribution to journal › Article › peer-review

17 Scopus citations

Abstract

This study aims to explore diversity in rheological properties, structure and digestibility of starches isolated from 16 common bean (Phaseolus vulgaris L.) varieties from Europe and Asia. All common bean starches showed CA-type (closer to A-type) crystallinities. Relative crystallinity varied from 27.8% to 32.9% with a similar coefficient of variation (CV: 5.0%–6.0%) to 1045/1014 cm−1 ratio (varied from 0.429 to 0.508). A peak position shift occurred at 989 and 1014 cm−1. The peak intensity at 989, 1014 and 1045 cm−1 varied greatly and the variation followed the order: at 989 > 1014 > 1045 cm−1. A great variation was also observed for the presence of hydroxyl group and the C–O bond stretching. Rapidly digestible starch, slowly digestible starch and resistant starch contents varied from 61.5% to 73.0% (CV: 4.7%), 0.3% to 7.2% (CV: 53.7%) and 23.9% to 35.4% (CV: 11.4%), respectively. CV of storage modulus (G′) and loss tangent (tan δ) were 29.4%–39.4% and 11.9%–36.1%, respectively. G′max (maximum G′ during heating) varied from 2.52 to 10.32 kPa. These starches showed high G′. This study indicates extensive variation in starch properties among these common bean varieties, which may be useful for selecting varieties for processing, or selecting genotypes for plant breeding.

Original language	English
Journal	LWT - Food Science and Technology
DOIs	https://doi.org/10.1016/j.lwt.2022.113352
State	Published - 1 May 2022

Keywords

Genetic diversity
Geographic locations
CA-Type crystallinities
Peak position shift
Frequency dependence

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title = "Rheological properties, structure and digestibility of starches isolated from common bean (Phaseolus vulgaris L.) varieties from Europe and Asia",

abstract = "This study aims to explore diversity in rheological properties, structure and digestibility of starches isolated from 16 common bean (Phaseolus vulgaris L.) varieties from Europe and Asia. All common bean starches showed CA-type (closer to A-type) crystallinities. Relative crystallinity varied from 27.8% to 32.9% with a similar coefficient of variation (CV: 5.0%–6.0%) to 1045/1014 cm−1 ratio (varied from 0.429 to 0.508). A peak position shift occurred at 989 and 1014 cm−1. The peak intensity at 989, 1014 and 1045 cm−1 varied greatly and the variation followed the order: at 989 > 1014 > 1045 cm−1. A great variation was also observed for the presence of hydroxyl group and the C–O bond stretching. Rapidly digestible starch, slowly digestible starch and resistant starch contents varied from 61.5% to 73.0% (CV: 4.7%), 0.3% to 7.2% (CV: 53.7%) and 23.9% to 35.4% (CV: 11.4%), respectively. CV of storage modulus (G′) and loss tangent (tan δ) were 29.4%–39.4% and 11.9%–36.1%, respectively. G′max (maximum G′ during heating) varied from 2.52 to 10.32 kPa. These starches showed high G′. This study indicates extensive variation in starch properties among these common bean varieties, which may be useful for selecting varieties for processing, or selecting genotypes for plant breeding.",

keywords = "Genetic diversity, Geographic locations, CA-Type crystallinities, Peak position shift, Frequency dependence",

author = "Chuangchuang Zhang and Shwetha Narayanamoorthy and Shuangxi Ming and Kehu Li and Dennis Cantre and Zhongquan Sui and Harold Corke",

year = "2022",

month = may,

day = "1",

doi = "10.1016/j.lwt.2022.113352",

language = "英语",

journal = "LWT - Food Science and Technology",

issn = "0023-6438",

publisher = "Academic Press Inc.",

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TY - JOUR

T1 - Rheological properties, structure and digestibility of starches isolated from common bean (Phaseolus vulgaris L.) varieties from Europe and Asia

AU - Zhang, Chuangchuang

AU - Narayanamoorthy, Shwetha

AU - Ming, Shuangxi

AU - Li, Kehu

AU - Cantre, Dennis

AU - Sui, Zhongquan

AU - Corke, Harold

PY - 2022/5/1

Y1 - 2022/5/1

N2 - This study aims to explore diversity in rheological properties, structure and digestibility of starches isolated from 16 common bean (Phaseolus vulgaris L.) varieties from Europe and Asia. All common bean starches showed CA-type (closer to A-type) crystallinities. Relative crystallinity varied from 27.8% to 32.9% with a similar coefficient of variation (CV: 5.0%–6.0%) to 1045/1014 cm−1 ratio (varied from 0.429 to 0.508). A peak position shift occurred at 989 and 1014 cm−1. The peak intensity at 989, 1014 and 1045 cm−1 varied greatly and the variation followed the order: at 989 > 1014 > 1045 cm−1. A great variation was also observed for the presence of hydroxyl group and the C–O bond stretching. Rapidly digestible starch, slowly digestible starch and resistant starch contents varied from 61.5% to 73.0% (CV: 4.7%), 0.3% to 7.2% (CV: 53.7%) and 23.9% to 35.4% (CV: 11.4%), respectively. CV of storage modulus (G′) and loss tangent (tan δ) were 29.4%–39.4% and 11.9%–36.1%, respectively. G′max (maximum G′ during heating) varied from 2.52 to 10.32 kPa. These starches showed high G′. This study indicates extensive variation in starch properties among these common bean varieties, which may be useful for selecting varieties for processing, or selecting genotypes for plant breeding.

AB - This study aims to explore diversity in rheological properties, structure and digestibility of starches isolated from 16 common bean (Phaseolus vulgaris L.) varieties from Europe and Asia. All common bean starches showed CA-type (closer to A-type) crystallinities. Relative crystallinity varied from 27.8% to 32.9% with a similar coefficient of variation (CV: 5.0%–6.0%) to 1045/1014 cm−1 ratio (varied from 0.429 to 0.508). A peak position shift occurred at 989 and 1014 cm−1. The peak intensity at 989, 1014 and 1045 cm−1 varied greatly and the variation followed the order: at 989 > 1014 > 1045 cm−1. A great variation was also observed for the presence of hydroxyl group and the C–O bond stretching. Rapidly digestible starch, slowly digestible starch and resistant starch contents varied from 61.5% to 73.0% (CV: 4.7%), 0.3% to 7.2% (CV: 53.7%) and 23.9% to 35.4% (CV: 11.4%), respectively. CV of storage modulus (G′) and loss tangent (tan δ) were 29.4%–39.4% and 11.9%–36.1%, respectively. G′max (maximum G′ during heating) varied from 2.52 to 10.32 kPa. These starches showed high G′. This study indicates extensive variation in starch properties among these common bean varieties, which may be useful for selecting varieties for processing, or selecting genotypes for plant breeding.

KW - Genetic diversity

KW - Geographic locations

KW - CA-Type crystallinities

KW - Peak position shift

KW - Frequency dependence

U2 - 10.1016/j.lwt.2022.113352

DO - 10.1016/j.lwt.2022.113352

M3 - 文章

SN - 0023-6438

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

ER -

Rheological properties, structure and digestibility of starches isolated from common bean (Phaseolus vulgaris L.) varieties from Europe and Asia

Abstract

Keywords

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