Legume Starches Research Articles

Rapid preparation of anti-retrogradation starch by choline chloride based deep eutectic solvents: A comparative study

Legumes are a widespread and cheap source of starch. However, legume starches are prone to retrogradation in applications. Therefore, enhancing the resistance to retrogradation is important to ensure the quality of starch products. In this study, the effects of amines, alcohols, and carboxylic acids deep eutectic solvents (DESs) on the retrogradation properties of pea starch (PS) were investigated. The results showed that the starches treated with carboxylic acid DESs for only 30 min exhibited low paste viscosity, high paste clarity and anti-retrogradation. The carboxylic acid DESs treatment resulted in holes or cracks appearing on the starch surface, a decrease in molecular ordering, relative crystallinity, and amylose content. The thermal enthalpy of starch as well as the pasting viscosity were substantially reduced after the treatment. The paste clarity and the resistance to retrogradation were significantly improved. Conversely, the structure, pasting and retrogradation properties of starch treated with amine and alcohol DESs exhibited only slight differences compared to PS. The carboxylic acid DESs took a short time for the starch modification, and the modified starch paste with low viscosity, high clarity, and resistance to retrogradation. The study could provide an environmentally-friendly and cost-effective method for the preparation of starch with well anti-retrogradation properties.

Assessment of in vitro Digestibility Kinetics of Resistant Starch in Some Under-Utilized Legumes and Cereal

Normally digestible starch is a starch that digest in the small intestine. Partial starch is digested in the small intestine but not completely, in it some amount of starch used to escape digestion while resistant starch normally withstand digestion in the small intestine of healthy human beings. The study is aimed at determining the in vitro digestibility kinetics of resistance starch derived from underutilized legumes and millet). This is done by determining the proximate composition of underutilized legumes (Bambara groundnut and African yam Beans) and millet. S and analyzing the digestibility kinetics of both modified and unmodified resistant starch using alpha amylase. The result of proximate composition of cereal and legumes for modified and unmodified samples are thus; Moisture content is 6.33± 0.41 and 8.50± 0.35, Crude fiber is 2.83± 0.53 and 3.50± 0.35, the Fat content is 1.33± 0.41 and 1.67± 0.41, the Ash content is 1.17± 0.18 and 2.50± 0.35, the Protein content is 8.75± 0.03 and 13.12± 0.25 while the Carbohydrate content is 63.52± 0.56 and 57.83± 0.52. Moreso, the Proximate Composition of modified and unmodified bambara groundnut are as follows: the Moisture content has it as 15% ± 0.5 and 6.8% ± 1.0, the fats content is 1% ± 0.0 and 6.5% ± 0.0, the Fibre content is 4% ± 1.0 and 5.5% ± 0.5, the protein content is 17.50% ± 0.1 and 22.76% ± 0.0, 22.76% ± 0.0 the Carbohydrate content is 60.5% and 64.94%. The digestibility of both modified and unmodified millet is. From the result the modified and unmodified sample for Reducing sugar (mg/g) is 0.55± 0.09 and 2.7 ± 0.06, the Amylose (%) is 35.10 ± 1.81 and 28.41 ± 0.20, the Amylosepectin (%) is 64.9 ± 1.81 and 48.41 ± 0.80, the Starch damage (%) is 73.04 ± 0.02 and 1.8 ± 0.05. while the Starch undamaged (%) is 56.25 ± 0.08 and 62.40 ± 0.20. The study showed that millet is a good source of starch that will help to reduce poverty level and enhanced food security. It equally adds to knowledge by revealing the digestibility kinetics of modified millet starch to the unmodified starch and enlighten the benefits of millet starch and its uses in relation to enhance nutritional security. Keywords: in vitro digestibility, Bambara groundnut and African yam Beans) and millet proximate analysis.

Studies on Physicochemical Properties of Rice Bean (Vigna umbellata) Starch: An Underutilized Legume

Starch is a reserve carbohydrate present in plants. It is an important component for maintaining various quality attributes like texture, consistency, thickening in the food industry. The aim of the present study was to isolate starch from a legume named jack bean that is not very much famous and considered as underutilized-legume. The isolated starch was studied for various physicochemical properties. One-way analysis of variance was used in this study. The starch was isolated as a white powder from the dry legume by using standard method and the starch yield was observed to be 25.79%. Legume starch was further assessed for the chemical composition. The moisture, ash, fat, protein, fiber and carbohydrate content were 9.56%, 0.35%, 0.21%, 0.69%, 0.33%, and 89.19% respectively. The apparent and total amylose content was 37.62% and 40.83% with least gelation concentration at 6% of starch gel. Starch was further assessed for functional properties. The leached amylose displayed a rise in content from 6.56% to 9.50% with the corresponding increase in temperature from 65°C to 95°C that may affect gelatinization properties of starch. The water absorption capacity was 3.60 g/g while oil absorption capacity was 3.54 g/g. Further, the emulsion stability and emulsion capacity of native starch was 79.00% and 68.33% respectively that showed good stability of emulsion. Similarly, the swelling power and solubility of rice bean starch increased with the increase of temperature from 55-95°C. However, the opposite trend was observed for an increase in starch concentration from 1-4%. The effect of different concentrations at 6, 8 and 10% on freeze-thaw stability and storage studies showed that the expelled water decreased with the rise in starch concentration up to three consecutive storage days while no change was observed later during frozen gel storage. It showed good freeze thaw stability of starch. This underutilized legume attracted more attention from researchers due of its affordability and ease of availability. In dry farming circumstances with limited soil fertility, the legume yield consistently. Thus, this neglected legume that has minimal agronomic development but many qualities is a good substitute for starch. However, thorough study on the unique functional properties and other qualities of starch from rice bean has not been carried out. The results of this underutilized legume starch can provide opportunities to starch researchers and to the food industries that are frequently using conventional sources of starch from cereals, tubers and rhizomes.

Unveiling the Benefits of Resistant Starch in Legumes: Overview of Current and Future Prospective

AbstractResistant starch has gained substantial attention in recent years due to its potential health benefits. Among the various sources of RS, legumes have appeared as a prominent and promising contributor. Legumes like beans, lentils, and chickpeas, comprise a unique composition that promotes the resistant starch formation during cooking and processing. The review begins by presenting an overview of resistant starch and its classification based on its structure and digestibility. The mechanisms by which legume‐based resistant starch impacts human health are discussed, including its potential role in controlling postprandial glucose and insulin responses, improve satiety, boost colonic health, and influence lipid metabolism. The promising role of resistant starch from legumes in controlling chronic diseases like obesity, cardiovascular disorders, and type 2 diabetes is also explored. This review briefly covers the recent advancements in regulating the starch biosynthesis pathway through the utilization of RNA interference (RNAi) and CRISPR/Cas9 techniques. In summary, the association between resistant starch and legumes offers a compelling pathway to enhance human health and mitigate the risk of chronic diseases. Legumes as a regular part of the diet can be a viable and effective approach to augment resistant starch intake and harness its potential health‐promoting effects.

Morphological, textural analysis and freeze-thaw stability of starches from legume grow in Cameroon.

Starches from some legume grown in Cameroon were evaluated for their granule structure and size, turbidity, firmness and gel strength, thermal and freeze-thaw properties. Amylose contents were in the range of 26.21%-44.85%. Morphological analysis of the starch granules showed bimodal distribution, multiple sizes and shapes from small spherical to the bigger kidney shape. Significant differences were observed among starch in light transmittance, firmness and gel strength. The thermal parameters of starches were evaluated using differential scanning calorimeter and significant differences were observed. The peak gelatinisation temperature was positively correlated to starch granule size but the amylose content showed no evidence of their impact on legume starch properties studied. The data reported can be useful to facilitate the selection of variety of legume and conditions closer to the desired application.

Multi-Scale Comparison of Physicochemical Properties, Refined Structures, and Gel Characteristics of a Novel Native Wild Pea Starch with Commercial Pea and Mung Bean Starch

In the present study, the morphology, refined structure, thermal properties, and dynamic rheological, texture, and digestive properties of common vetch starch, a potential new type of legume starch, were systematically investigated, and compared with commercially available pea and mung bean starch. The results showed that the composition and chemical structure of common vetch starch were similar to the pea and mung bean starch. However, the amylose content (35.69), A-chain proportion (37.62), and relative crystallinity (34.16) of common vetch starch were higher, and the particle size and molecular weight (44,042 kDa) were larger. The value of pasting properties and enthalpy change (ΔH) of gelatinization of common vetch starch was lower and higher than mung bean and pea starch, respectively, and a lower swelling power and pasting index indicate that common vetch starch had higher hot-paste and cold-paste stability. In addition, common vetch starch gel exhibited good rheology, cohesiveness, and anti-digestive properties. These results provide new insights into the broader application of common vetch starch.

Characterization of aqueous Pb2+ adsorption onto cross-linked-carboxymethyl legume starch phosphate using FTIR and SEM-EDX

Characterization of aqueous Pb2+ adsorption onto cross-linked-carboxymethyl legume starch phosphate using FTIR and SEM-EDX

Quantifying and modeling the gelatinization properties of individual pulse-starch granules by ParCS

A Particle Cohort Study (ParCS) apparatus was used to observe the gelatinization process of individual starch granules from four common legume starches. The size vs. time was measured for a large number of granules and for the first time we quantify the intra-sample variability of individual granules, as this information is not available from the standard techniques: starch pasting and differential scanning calorimetry. The results indicate that these legume starches have a remarkably low variability in gelatinization properties, which could be advantageous for food processing. We demonstrate that an empirical model is highly effective at describing the data and we obtain two new parameters related to gelatinization that are defined for the first time in this manuscript: granule-swelling temperature and granule-swelling rate. The accuracy of these new parameters is demonstrated by comparison with standard techniques. After proposing an alternative method for interpreting starch pasting data we show a very good correlation between all three techniques. The new methods we present here via ParCS are expected to enable increased optimization of food processing involving starch granules. • Swelling behaviors of individual starch granules can be quantified. • Gompertz function can effectively describe the swelling process of starch granules. • Legume starches have low variability in gelatinization properties. • Granule-swelling temperature shows good correlation with DSC results.

Effects of Extraction Methods on Physicochemical and Structural Properties of Common Vetch Starch.

Three extraction methods: water extraction, lactic acid bacteria fermentation, and back-slopping fermentation were applied to extract a new type of legume starch, common vetch starch. Our results showed that the lactic acid bacteria fermented starch had the highest amylose content (35.69%), followed by the back-slopping fermented starch (32.34%), and the water-extracted starch (30.25%). Furthermore, erosion surface, lower molecular weight, smaller particle size, larger specific surface area, and a higher proportion of B1 chain were observed in the fermented starch, especially in the back-slopping fermented starch. All the extracted starches showed a type C structure, but a type CB structure was observed in the back-slopping fermented starch. In addition, the relative crystallinity of the lactic acid bacteria fermented starch (34.16%) and the back-slopping fermented starch (39.43%) was significantly higher than that of the water-extracted starch (30.22%). Moreover, the swelling power, solubility, pasting, and thermal properties of the fermented starches were also improved. In conclusion, the fermentation extraction method, especially back-slopping fermentation, could improve the quality of the extracted common vetch starch when compared with the traditional water extraction method.

Recent advancements in properties, modifications, and applications of legume starches

Recent advancements in properties, modifications, and applications of legume starches

Modification of Pea Starch Digestibility through the Complexation with Gallic Acid via High-Pressure Homogenization.

Pea starch and some legume starches are the side streams of plant-based protein production. Structural modification toward moderate digestibility and desirable functionality is a way to increase the economic values of these side-stream starches. We applied an innovative and sustainable technique, high-pressure homogenization, to alter pea starch structure, which resulted in a high level of complexation with the small phenolic acid molecule, gallic acid, to alter starch digestibility. This study showed a great level of disruption of the compact starch structure represented by the decrease in gelatinization temperature, enthalpy change, and relative crystallinity. The addition of a high concentration (10%) of gallic acid contributed to a typical V-type X-ray diffractometry pattern. Data demonstrated a significant decrease (~23%) in the susceptibility to α-amylase and an increase in resistant starch (~13%). In addition, starch functionality was improved with a reduced retrogradation rate. Pea starch responded to the high-pressure homogenization process well. Compared with the rice and maize starch reported in the literature, pea starch required a reduced amount of gallic acid to form a high level of complexation with a significant delay in starch digestion.

Development of Starch Nanoparticle from Mango Kernel in Comparison with Cereal, Tuber, and Legume Starch Nanoparticles: Characterization and Cytotoxicity

AbstractStarch nanoparticles (SNPs) are developed from mango kernel starch and are compared with wheat, potato, mungbean, and water chestnut starch nanoparticles. The synthesized SNPs are investigated for their thermal properties, particle size, degree of relative crystallinity and cytotoxicity. The average particle size of SNPs from different botanical sources range from 100 to 514 nm. Mango kernel starch nanoparticles show the highest particle size. Starch nanoparticles from all botanical sources show X‐ray diffraction (XRD) patterns similar to their native counterpart starches. SNPs from wheat, mango kernel, and water chestnut show A‐type XRD patterns but the relative crystallinity of SNPs is observed to be higher as compared to native starches. From the thermogravimetric analysis, it is observed that degradation temperature for 10% loss weight vary significantly. The study reveals that mango kernel SNPs show good biocompatibility with human HeLa cell lines as compared to all other sources except water chestnut SNPs.

Effects of Auricularia auricula-judae polysaccharide on pasting, gelatinization, rheology, structural properties and in vitro digestibility of kidney bean starch

Auricularia auricula-judae polysaccharide (AP) has unique molecular structures and multiple bioactivities with excellent gel-forming property and thermal tolerance. However, few researches focus on the interactions between AP and legume starches. In this study, the effects of AP on the pasting, gelatinization, rheology, microstructure, and in vitro digestibility of kidney bean starch (KBST) were evaluated. The pasting, gelling and structural properties of AP-KBST mixtures were characterized by rapid visco analyzer, rheometry, texture analyzer, laser particle analyzer, low-field nuclear magnetic resonance, Fourier transform infrared spectroscopy and scanning electron microscopy, respectively. And an in vitro method was employed to measure the digestibility of AP-KBST composites. The pasting viscosity, swelling degree of starch granules, viscoelasticity, gel strength, cold storage stability and water-retention capacity of KBST were enhanced with increasing AP concentration. The combination of AP and KBST exhibited a higher short-range ordered and a firmer and denser structure than that of KBST alone. Moreover, AP increased the contents of resistant starch and slowly digestible starch, which were positively correlated with the storage modulus and the degree of order, thereby suggesting that the formation of strong and ordered gel network structure by synergistic interactions between AP and KBST was responsible for the reduced starch digestibility.

Physico‐chemical and functional properties of legume protein, starch, and dietary fiber—A review

AbstractLegumes have gained increased dietary importance in recent years due to their recognized health benefits. Recent plant protein revolution has elevated legumes to the forefront from consumers' and food industry's perspective. Unlike cereal proteins and starches, there is a scarcity of information on the structural properties of legume starches. Consumption of legume‐derived dietary fibers have a positive impact on the human health, in particular, gut health, which is a current research focus for nutrition and health professionals. Knowledge of legume ingredients properties (e.g., protein denaturation, starch gelatinization, pasting, and thermal properties) could aid in understanding functionality and potential uses of these materials. The physicochemical, thermal, and the functional properties of legume proteins, starches, and dietary fibers are elucidated. Both the food ingredient manufacturers and research and development professionals in the food industry can benefit from the information provided in this review article.

Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans.

Legumes are a vital candidate in the fight for food security as a sustainable and nutritious food source. The current study systematically investigated the effects of hydrothermal processing of varying durations (15–120 min) on the texture, starch and protein digestibility of cowpeas (Vigna unguiculata), chickpeas (Cicer arietinum) and kidney beans (Phaseolus vulgaris). Texture analysis and in vitro oral-gastro-intestinal digestion of each legume was combined with kinetic modelling to explore the rate and extent of their changes observed during hydrothermal processing. All three legumes showed rapid initial texture decay in the first 30 min of processing. Chickpeas showed the fastest rate of texture degradation with processing duration, whereas texture degradation of kidney bean was slower but reached the lowest hardness value among all beans when processed up to 120 min. The rate of starch and protein digestion increased with prolonged processing duration, whilst showing an inverse relationship with texture values. The extent of starch digestion continually increased with processing duration for all three legumes, whereas the extent of protein digestion decreased after 60 min in cowpeas. This study systematically demonstrated how choosing different processing times can modulate the rate of texture degradation, starch and protein digestion in legumes. The findings of this study can aid consumers and manufacturers on optimal processing to achieve the desired texture or modulate starch and protein digestibility.

Morphological, Structural and Functional Properties of Starches from Different Legume Resources

Background: Legume is well known for its high nutrition and health care values. Considering that starch is the main carbohydrate in legume, its properties directly affect the development and utilization of legume resources. Methods: Starches were extracted from the seeds and root tubers of five legumes. The morphological, structural and functional properties of the starches were investigated and compared using scanning electron microscopy, X-ray diffraction and attenuated total reflectance-Fourier transform infrared spectroscopy.Result: The granules of kudzu, broad bean and pigeon pea starches were kidney-shaped with a large size, while groundnut and white pea starches were small granules with a mixture of irregularly polyhedral and spherical shape. The five legume starches had different apparent amylose contents and exhibited remarkably different crystalline properties. Among the samples, the relative crystallinity of kudzu starch was the highest, while pigeon pea starch had the highest short-range ordered degree. The swelling power and water solubility of the five legume starches were also varied. Furthermore, white pea starch is more susceptible to acid and enzymatic hydrolysis than the four other starches. The results are important for the processing and utilization of legume starches and can provide reference for the development of legume-based functional food.

Interactions between starch source and gelatinisation degree on performance and small intestinal digestion in broiler chickens

ABSTRACT 1. A 2 × 2 factorial arrangement was used to test the hypothesis that, in pelleted diets, legume starch is digested less rapidly and to a lesser extent than cereal starch, and that increased gelatinisation through extrusion would eliminate the differences between the starch sources. In addition, the trial examined whether a lower ratio of starch to nitrogen disappearance rate (SNDR) could improve feed conversion ratio (FCR). 2. At 17 d of age, male broilers were randomly distributed among four dietary treatments, consisting of either wheat or faba bean starch-rich fraction (FBS) as the sole starch source and pelleting or extrusion as processing methods. Each treatment had 10 replicate pens containing five birds each. 3. Extrusion resulted in a more extensive starch gelatinisation compared to pelleting, as expected. 4. No difference in weight gain at 29 d of age was observed between birds fed starch sources. However, birds fed wheat tended (P = 0.080) to have better FCR than those fed FBS, while the effect of processing methods was insignificant. Thus, there was no interaction between starch source and processing method on FCR. 5. In pelleted diets, FBS had lower and slower starch digestibility compared to wheat in all intestinal segments (P < 0.05). The interaction between starch source and processing method in all intestinal segments (P < 0.001) demonstrated that FBS responded more to gelatinisation through extrusion than did wheat. Thus, differences in starch digestibility between the wheat and FBS were eliminated with extrusion. 6. Feeding extruded diets significantly increased the upper jejunal expression of GLUT1, GLUT2 and SGLT1 compared to pelleted diets, which suggested that glucose absorption was less likely to be a limiting factor for starch utilisation. 7. Pelleting resulted in a lower ratio (P < 0.001) of SNDR compared to extrusion (on average 1.4-fold) but did not improve FCR.

Technological potential of under-utilized starches from eight varieties of legumes grown in Cameroon.

Starch samples from eight legumes cultivars instar of one variety of Vigna unguiculata L. (Cowpea), one variety of Vigna subterrenea V. (Bambara groundnut) and six varieties of Phaseolus vulgaris L. (Common bean), grown in Cameroon were isolated, and their physicochemical and pasting properties were evaluated. The objectives of the study were to investigate the starch properties and processing characteristics of different bean varieties, and to establish the basic foundation of improving the functionality of beans and their starch grown in the region. The result revealed significant differences amongst the properties of the starches. The swelling power of the legume starch isolates put them in the category of highly restricted-swelling starch. This characteristic is desirable for the manufacture of value-added products such as noodles and composite blends with cereals. The pasting properties were determined using a rapid visco analyzer, and various legumes bean starches exhibited different pasting profiles. The high breakdown viscosity (BV) was founded for Cowpea and Bambara groundnut and confirmed their low. ability to resist heat and shear stress when compared to Common bean varieties studies. The factors which influence the pasting characteristics resulting to decrease in peak viscosity (PV), trough viscosity (TV) and final viscosity (FV) of starch are attributed to the interaction of starch with the protein, fat, etc. which depended to their variety.

Mung bean (Vigna radiata) porous starch for solubility and dissolution enhancement of poorly soluble drug by solid dispersion

In this study, a novel Vigna radiata based porous starch (PS) is prepared by solvent exchange technique and explored as a solubilizer for model drug albendazole (ABZ). PS carrier was investigated for different chemical, functional, and micromeritic properties. Solubilizing potential of PS is evaluated by formulating ABZ-PS solid dispersion (1:0.5–1:2) based tablets (SDT). ABZ-PS solid dispersions were evaluated for micromeritic properties, dissolution studies, and anthelmintic activity. Direct compression suitability and susceptibility of mung bean starch were studied by SeDem diagram, Heckel, and Kawakita analysis respectively. PS had an A-type crystallinity pattern and evinced functional properties similar to other legume starches. PS was determined to be suitable for direct compression (good compressibility index = 5.50). SD (1:2) manifested 36.18 fold and 1.6–3.04 fold improvement in the % dissolution and anthelmintic activity of ABZ respectively. All SD batches (R2 = 0.949–0.996) and ABZ (R2 = 0.168) followed the Higuchi-matrix release kinetic model. DSC and P-XRD analysis corroborated the amorphous form of ABZ. SDT showed ≈ a 1.90 fold improvement in dissolution rate than the marketed formulation. Conclusively, Vigna radiata PS could be explored as an alternative to reduce the large burden on the established starches.

Studies of the Removal of Pb2+ and Cd2+ from Aqueous Solutions using POCl3 Cross-linked Carboxymethyl Derivatives of Legume Starch

Studies of the Removal of Pb2+ and Cd2+ from Aqueous Solutions using POCl3 Cross-linked Carboxymethyl Derivatives of Legume Starch