Composition, morphology, molecular structure, and physicochemical properties of starches from newly released chickpea (Cicer arietinum L.) cultivars grown in Canada

Effects of repeated and continuous dry heat treatments on the physicochemical, structural, and in vitro digestion properties of chickpea starch

The study investigated the impacts of repeated (RDH) and continuous dry heat (CDH) treatments on the physicochemical, structural, and in vitro digestion properties of chickpea starch. The results of SEM and CLSM showed that more fissures and holes appeared on the surface of granules as the treated time of CDH and the circles of RDH increased, both of which made the starch sample much easier to break down by digestive enzymes. Moreover, the fissures and holes of starch granules treated by CDH were more obvious than those of RDH. The XRD and FT-IR results suggested that the crystal type remained C-type, and the relative crystallinity and R1047/1022 of the chickpea starch decreased after dry heat treatments. In addition, a marked decline in the pasting viscosity and gelatinization temperature of chickpea starches was found with dry heat treatments. Moreover, the increased enzyme accessibility of starch was fitted as suggested by the increased RDS content and digestion rate. This study provided basic data for the rational design of chickpea starch-based foods with nutritional functions.

Structural, physicochemical and functional properties of high-pressure modified white finger millet starch

The effect of high-pressure processing (HPP) modification (200, 400, and 600 MPa for 10 min) on the physico-chemical, functional, structural, and rheological properties of white finger millet starch (WFMS) was studied. Measured amylose content, water, and oil absorption capacity, alkaline water retention, and pasting temperature increased significantly with the intensity of pressure. All color parameters (L, a, b values, and ΔC) were affected by HPP treatment, and paste clarity of modified starch decreased significantly with an increase in storage time. The samples' least gelation concentration (LGC) is in the range of 8-14 %. An increasing solubility and swelling power are noted, further intensifying at the elevated temperature (90 °C). The structural changes of WFMS were characterized by XRD, SEM, and FTIR spectroscopy. Starch modified at 600 MPa showed a similar pattern as 'B'-type crystalline, and the surfaces of starch deformed because of the gelatinization. Applied pressure of 600 MPa affected the FTIR characteristic bands at 3330, 2358, and 997 cm-1, indicating a lower crystallinity of the HPP-600 modified sample. According to DSC analysis, even at 600 MPa, WFMS is only partially gelatinized. This work provides insights for producing modified WFM starches by a novel physical modification method.

Effect of Aspergillus flavus contamination on the fungal community succession, mycotoxin production and storage quality of maize kernels at various temperatures

Aspergillus flavus, a notorious saprobe and opportunistic plant pathogen, alters mycotoxin contamination and biochemical components in maize kernels during processing and storage, thereby reducing the possibilities of maize end use and compromising food safety. This study explored changes in mycotoxin production, fungal community succession and biochemical components in maize kernels stored at 20, 25 and 30 °C, exposed to A. flavus. Results showed that aflatoxin B1 concentration increased over time, reaching 4.88 μg/kg at 20 °C, 167.23 μg/kg at 25 °C and 349.64 μg/kg at 30 °C after 15 days of storage, whereas the zearalenone production was characterized by an increase followed by a decrease. Correspondingly, the number of molds gradually increased and reached a stable stage after 10 days. High-throughput sequencing of the internal transcribed spacer (ITS) revealed that Eurotium dominated the fungal communities, with A. flavus reaching maximum abundance in maize kernels stored at 30 °C for 15 days. Correlation analysis indicated that the relative abundance of A. flavus was significantly negatively correlated with the content of zein and moisture (P < 0.05). Moreover, the wet milling process of maize effectively eliminated the concentration of aflatoxin B1 and zearalenone from the starch. Pasting temperature and setback value of starch decreased while peak viscosity, final viscosity and breakdown value increased with storage. These findings indicate that interactions between the epiphytic fungal community and A. flavus at elevated storage temperatures aggravate both maize quality deterioration and mycotoxin contamination. Furthermore, they have a discernible impact on the pasting properties of starch. This insight informs strategies to control fungal infections during maize processing and storage.

A study on the structural, physicochemical, rheological and thermal properties of high hydrostatic pressurized pearl millet starch

Starch in native form has limited application due to functional and physicochemical characteristics. To overcome these limitations, starch can be modified by non-thermal technologies such as high hydrostatic pressure (HHP). This study investigates high-pressure-induced gelatinization and the effect of this process on the structural, functional, morphological, pasting, thermal, physical and rheological properties of millet starch. The suspension of millet starch and water was pressurized at 200, 400 and 600 MPa for 10, 20 and 30 min to modify the starch in terms of structure, morphology, some physicochemical and rheological properties. Swelling strength and starch solubility decreased as a result of treatment with HHP. All treatments caused to increase in water holding capacity of the starch (from 0.66 % for native starch to 2.19 % for 600 MPa-30 min). Thermal analysis showed a decrease in gelatinization temperature and enthalpy of gelatinization and the pasting properties showed a decrease in the peak viscosity after HHP treatment. In addition, HHP treatment caused to increase in the hydration ability of starch by creating porosity and gaps in the granule surface and increasing the specific surface area. HHP application resulted in an increase in the peak time and pasting temperature and a decrease in breakdown and peak viscosities, final viscosity and setback viscosity in comparison with native starch of millet. The starch sample treated with 600 MPa for 30 min had the lowest syneresis and retrogradation ability. Increasing pressure and the time led to an increase in the elastic nature of the starch samples. According to the results, it is possible to increase usage area of starches in the food industry by improving its technological with HHP. This green physical technology can influence the quality parameters of starch, which can provide benefits for product machining and economic purposes.

Anti-hyperlipidemic and ameliorative effects of chickpea starch and resistant starch in mice with high fat diet induced obesity are associated with their multi-scale structural characteristics

Chickpea starches were isolated from both untreated (UC-S) and conventionally cooked seeds (CC-S), and their multi-scale structural characteristics and in vivo physiological effects on controlling hyperlipidemia in high fat diet induced obese mice were compared with their corresponding resistant starch (RS) fractions obtained by an in vitro enzymatic isolation method (UC-RS and CC-RS). The degree of order/degree of double helix in Fourier transform infrared spectroscopy was in the following order: CC-RS > UC-RS > CC-S > UC-S, which was consistent with the trend observed for relative crystallinity and double helix contents monitored by X-ray diffractometer and solid-state ¹³C cross-polarization and magic angle spinning NMR analyses. The influence of different types of chickpea starch and their corresponding resistant starch fractions on regulating the serum lipid profile, antioxidant status, and histopathological changes in liver, colon and cecal tissues, and gene expressions associated with lipid metabolism, gut microbiota, as well as short-chain fatty acid metabolites in mice with high fat diet induced obesity was investigated. The results showed that the chickpea RS diet group exhibited overall better anti-hyperlipidemic and ameliorative effects than those of the starch group, and such effects were most pronounced in the CC-RS intervention group. After a six-week period of administration with chickpea starch and RS diets, mice in the UC-RS and CC-RS groups tended to have relatively significantly higher levels (P < 0.05) of butyric acid in their fecal contents. The 16S rRNA sequencing results revealed that mice fed with CC-RS showed the greatest abundance of Akkermansia and Lactobacillus compared with the other groups.

An acid-catalyzed polyol in situ crosslinked alginate ester/Antarctic krill protein composite fiber with improved strength and water resistance

A novel alginate ester/Antarctic krill protein composite fiber with high strength and water resistance that is non-toxic.

Elucidation of the low resistant starch phenotype in Phaseolus vulgaris exhibited in the yellow bean Cebo Cela

Dry beans(Phaseolus vulgaris) are rich in complex carbohydrates including resistant starch (RS). RS, the starch fraction that escapes digestion, typically ranges from 35% in raw beans to 4% in cooked beans. A low RS bean genotype, Cebo Cela, was identified with 96% less RS (1.5% RS) than normal raw beans. The goal of this research was to elucidate the factors responsible for this low RS phenotype. The low RS phenotype was evaluated in whole bean flour and starch in Cebo Cela (yellow), Canario (yellow), Alpena (navy) and Samurai (otebo). α-Amylase activation was found to be a major contributor of the low RS content phenotype of the whole bean flour for Cebo Cela (-21.9% inhibition). Total starch (43.6%-40.2%), amylose (31.0%-31.5%), molecular weight and chain length distributions of amylose and amylopectin did not contribute to the low RS phenotype. Yellow bean starches were digested nearly 1.5 times (95%-94%) faster than starch granules from otebo and navy beans (65%-73%) due to lower proportions of amylopectin chains. PRACTICAL APPLICATION: This study is of value to the food industry because the yellow bean, Cebo Cela, is easily hydrolyzed by α-amylase and also has α-amylase promotion properties. Therefore, Cebo Cela can be used as an alternate starch source for ethanol fermentation and for the production of maltodextrins and fructose/glucose syrups which are used as food thickeners and sweeteners.

Technological Properties of Acetylated Pigeon Pea Starch and Its Stabilized Set-Type Yoghurt

The behaviour of graded acetylated pigeon pea starch during heat processing was evaluated in addition to the corresponding effect of their incorporation at 1.5% (w/v) as a stabilizer in set-type yoghurt. Acetylated starch possessed higher solubility and swelling power than native starch under the temperature regimes considered. Addition of acetylated pigeon pea starch as a stabilizer in yoghurt had positive influence on the water holding capacity (7.7% to 10.4% compared to 13.3% in yoghurt stabilized with native pigeon pea starch) and whey syneresis (approximately 15%, 12%, and 8% increase observed in yoghurt with acetylated pea starch compared to 47% in yoghurt with native pea starch stabilizer) at the end of a 28-day cold storage period. In addition, pea starch-stabilized yoghurt possessed an enhanced sensory attribute (firmness), and compared favourably with gelatin-stabilized yoghurt in terms of overall acceptability. Thus, acetylated pigeon pea starch exhibited improved physicochemical properties and showed usefulness as a stabilizer in yoghurt because it enhanced the physicochemical, storability, and sensorial quality, while improving the body and texture of the product.

Glycemic index of pulses and pulse-based products: a review

Pulses are a major source for plant-based proteins, with over 173 countries producing and exporting over 50 million tons annually. Pulses provide many of the essential nutrients and vitamins for a balanced and healthy diet, hence are health beneficial. Pulses have been known to lower glycemic index (GI), as they elicit lower post prandial glycemic responses, and can prevent insulin resistance, Type 2 diabetes and associated complications. This study reviews the GI values (determined by in vivo methodology) reported in 48 articles during the year 1992-2018 for various pulse type preparations consumed by humans. The GI ranges (glucose and bread as a reference respectively) for each pulse type were: broad bean (40 ± 5 to 94 ± 4, 75 to 93), chickpea (5 ± 1 to 45 ± 1, 14 ± 3 to 96 ± 21), common bean (9 ± 1 to 75 ± 8, 18 ± 2 to 99 ± 11), cowpea (6 ± 1 to 56 ± 0.2, 38 ± 19 to 66 ± 7), lentil (10 ± 3 to 66 ± 6, 37 to 87 ± 6), mung bean (11 ± 2 to 90 ± 9, 28 ± 1 to 44 ± 6), peas (9 ± 2 to 57 ± 2, 45 ± 8 to 93 ± 9), pigeon peas (7 ± 1 to 54 ± 1, 31 ± 4), and mixed pulses (35 ± 5 to 66 ± 23, 69 ± 42 to 98 ± 29). It was found that the method of preparation, processing and heat applications tended to affect the GI of pulses. In addition, removal of the hull, blending, grinding, milling and pureeing, reduced particle size, contributed to an increased surface area and exposure of starch granules to the amylolytic enzymes. This was subsequently associated with rapid digestion and absorption of pulse carbohydrates, resulting in a higher GI. High or increased heat applications to pulses were associated with extensive starch gelatinization, also leading to a higher GI. The type of reference food used (glucose or white bread) and the other nutrients present in the meal also affected the GI.

Composition and Physicochemical Properties of Three Chinese Yam (Dioscorea opposita Thunb.) Starches: A Comparison Study

The aim of this work was to compare the composition and physicochemical properties (SEM, XRD, solubility, swelling power, paste clarity, retrogradation, freeze–thaw stability, thermal property, and pasting property) of three Chinese yam (Dioscorea opposita Thunb.) starches (CYYS-1, CYYS-2, and CYYS-3) in Yunlong town, Haikou, Hainan Province, China. Our results show that all the CYYS gave a typical C-type X-ray diffraction pattern. The swelling power of CYYS varied from 10.79% to 30.34%, whereas solubility index was in the range of 7.84–4.55%. The freeze–thaw stability of each CYYS showed a contrary tendency with its amylose content. In addition, CYYS-3 showed the highest T_o (81.1 °C), T_p (84.8 °C), T_c (91.2 °C), and ΔH (14.1 J/g). The pasting temperature of CYYS-1 increased significantly with sucrose addition. NaCl could inhibit the swelling power of CYYS. There were significant decreases in pasting temperature and pasting time of CYYS when pH decreased.

Effect of sonication and γ-irradiation on the properties of pea (Pisum sativum) and vetch (Vicia villosa) starches: A comparative study

In present study, the physicochemical, functional and pasting properties of starch obtained from commercially used pea were compared with vetch, an underutilized pulse variety. Starch from each cultivar was subjected to sonication (33kHz for 45min) and a dual treatment in which sonication was followed by irradiation (5kGy). Apparent amylose content of the starch from two varieties varied significantly (p>0.05) from 31.08-27.58g/100g. Sonication and dual treatment decreased the amylose content of starches. Syneresis varied more or less insignificantly (p<0.05) upon sonication. However, upon dual treatment, syneresis decreased significantly (p>0.05) from 47.82-35.22g/100g (pea) and 46.36-26.98g/100g (vetch) during the storage period of 120h. A combined effect of sonication and irradiation treatment significantly (p>0.05) changed the functional properties and pasting characteristics of starches. The samples that received the sonication treatment alone varied non-significantly from native pea and vetch starch in their physicochemical, functional and pasting properties.

Pullulanase treatments to increase resistant starch content of black chickpea (Cicer arietinum L.) starch and the effects on starch properties

This study aimed to increase resistant starch (RS) content of black chickpeas (Cicer arietinum L.) by using pullulanase enzyme. Physicochemical and functional properties of enzyme treated starch (NE) was compared with that of enzyme-treated and gelatinized starch (GE) and the retrograded control starch (RC). RS contents for native black chickpea starch (NS) and black chickpea flour (NF) were measured as 15.2% and 5.0%, respectively. While for NE and GE, were found as 16.4% and 12.3%, respectively. Treatments made on the NS, increased the amount of RDS and reduced the amount of SDS significantly (p < .05). When the effect of enzyme application-autoclaving and retrogradation were compared, 41.3% increase in RS content was measured. In this study; RS3 production from black chickpea starch by a pullulanase enzyme was successfully performed. Enzymatic applications also improved the functional properties such as water absorption capacity, water solubility index value, fat binding capacity and emulsifying capacity. This enzyme treated black chickpea starch samples, being functionally improved, will possibly help to produce different products with desired quality parameters. Therefore, instead of native starch, pullulanase treated black chickpea starch may be used as a functional ingredient for increasing the amount of RS in food formulations.

Effect of triple retrogradation treatment on chickpea resistant starch formation and its characterization

Chickpea starch was subjected to triple retrogradation cycle with time intervals of 24, 48 and 72 h. The impact on in vitro digestibility, functional, pasting and structural characteristics was investigated. Compared to native chickpea starch, the resistant starch (RS) content of triple retrograded starch was significantly increased with increased retrogradation time whereas slowly digestible starch content was decreased. Water binding capacity and solubility of triple retrograded starch were significantly increased whereas swelling power and pasting properties were decreased. Triple retrograded starches showed B type and B + V type crystalline structure. After triple retrogradation, the organised granular structure was disrupted, irregularly shaped particles were formed showing porous, coarse, filamentous network structure. FT-IR spectra perceived a slight change in percentage intensity of C-H stretch of triple retrograded starches (TRSs). Triple retrogradation was observed to be a promising methods for RS product.

Characterization of Morphology and Structural and Thermal Properties of Legume Flours: Cowpea (Vigna unguiculata L. Walp) and Bambara Groundnut (Vigna subterranea L. Verdc.) Varieties

Bambara groundnut and cowpea legume seeds with a very high nutritive value are widely produced and consumed in most sub-Saharan African countries. The aim of this work which is part of a large study was to compare the potential of bambara groundnut and cowpea varieties of flour as basic raw material for the preparation of a widely legume-based food product known as koki. Toward this objective standard methods were used to analyze some morphological, microstructural and thermal properties of these legume flours along with their respective isolated starches and proteins. In general, thermal transition of proteins has slow enthalpy energy of less than 1 J g−1. The gelatinization temperature and the enthalpy of gelatinization of starches in the flours were lower as compared to those of isolated starches, suggesting here an interaction of starch with other components during the gelatinization process. All starches are of A-type and the degree of crystallinity of bambara starch was higher than that of cowpea starch. Scanning electronic microscopy revealed that starch granules of North cowpea (NC), West cowpea (WC) and White bambara groundnut (WB) were polygonal while that of Black bambara (BB) starch were spherical in shape. The flowability characteristic of the flour and starch shows that bambara flour with small particle size (~90%<100 µm) had a high compressibility (47.38–43.16%) as compared to cowpea flour (32.18–30.24%). NC and VB starch granules have a size between 10 and 35 µm while WC and BB are too small (6–15 µm). NC and WB starch granule sizes are between 10 and 35 µm while WC and BB’s sizes are too small (6–15 µm). Bambara groundnut and cowpea flour along with their respective isolated starches and proteins therefore appears to be a valuable raw material which may be useful for the preparation of many food products.