Physico‐chemical and Functional Properties of Common Bean (Phaseolus vulgaris) Starches

Abstract

AbstractStarch was isolated by a simple procedure from two varieties of Phaseolus vulgaris with outstanding agronomic performance. These varieties were negro queretaro and bayocel which have black and light brown colored seeds, respectively. The starch yields were 31.5% for negro qro. and 28.5% for bayocel. Commercial maize starch was used as reference. The granule size followed the order: negro qro. > bayocel > maize. Compared to maize starch, the legume starches had at least a similar water absorption capacity, formed a stable gel at lower concentrations and showed a Hunter total color closer to the employed white standard. The swelling and solubility were both temperature and pH dependent. Effects of pH on the pasting properties were also examined with the Brabender Viscograph. The viscosity of legume starches was increased after holding the paste at 90°C for 15 min. The retrogradation tendency of maize starch was much higher than that of legume samples. The physico‐chemical and functional properties of common bean starches might suit some food industrial applications.