Microstructure, thermodynamics, and rheological properties of different types of red adzuki bean starch

Main Article Content

J. Zhang
A Zhai

Keywords

adzuki bean, crystallinity, gelatinisation temperature,, shear viscosity

Abstract

Starches were isolated from three cultivars of red adzuki beans, including Da Hongpao (DHP), Bao Qinghong (BQH) and Zhen Zhuhong (ZZH), and their morphological, structural and physicochemical properties were studied. Statistical analysis of the physicochemical and functional properties data revealed a significant (P < 0.05) difference among the three starch types. Starch of DHP cultivar showed low amylose content, smooth and round particle morphology, with obvious polarised crosses. The average particle size of the three adzuki bean types was in the range of 35.58 43.29 ?m, with that of DHP being the smallest, 35.58 ?m. The X-ray diffraction patterns showed that all the starches were type A with reflections (2?) at 15.0°, 17.03° and 23.3°. The bands of Fourier transforms infrared spectra of the three starches revealed their carbohydrate properties, and the intensity of the Fourier spectral absorption band of starch from DHP was weaker than that of the other cultivars. Further, the relative crystallinity of the three starches ranged from 22.7 to 29.4%, and DHP showed the highest crystallinity of 29.4%. Additionally, starch of the DHP cultivar revealed high gelatinisation, peak viscosity and enthalpy as compared to those from the other two adzuki bean cultivars. The shear viscosity of the three starch types decreased with increasing shear rate; when the shear rate was 10 s-1, the shear viscosity of the DHP-derived starch significantly decreased. Moreover, both the modulus (G’) and the loss modulus (G’’) increased with increasing dynamic frequency, and the DHP-derived starch showed the lowest G’ and G’’ values. In summary, this work provides data that may help in promoting the application of starches isolated from red adzuki bean in the food industry.

Abstract 207 | PDF Downloads 41 HTML Downloads 12 XML Downloads 0

References

Abegunde, O.K., Mu, T.H., Chen, J.W. and Deng, F.M., 2013. Physicochemical characterization of sweet potato starches pop-ularly used in Chinese starch industry. Food Hydrocolloids 33(2): 169–177. https://doi.org/10.1016/j.foodhyd.2013.03.005
Atrous, H., Benbettaieb, N., Hosni, F., Danthine, S., Blecker, C., Attia, H. and Ghorbel D., 2015. Effect of ?-radiation on free radicals for-mation, structural changes and functional properties of wheat starch. International Journal of Biological Macromolecules 80: 64–76. https://doi.org/10.1016/j.ijbiomac.2015.06.014
Blazek, J. and Copeland, L., 2008. Pasting and swelling proper-ties of wheat flour and starch in relation to amylose content. Carbohydrate Polymers 71(3): 380–387. https://doi.org/10.1016/j. carbpol.2007.06.010
Chen, B., Guo, Z., Zeng, S., Tian, Y., Miao, S. and Zheng, B., 2018. Paste structure and rheological properties of lotus seed starch– glycerin monostearate complexes formed by high-pressure homogenization. Food Research International 103: 380. https:// doi.org/10.1016/j.foodres.2017.10.069
Chen, Y.J., Cai, W.X. and Xu, B.J., 2016. Phytochemical profiles of Edible Kudzu (Pueraria thomsonii Benth) grown in China as affected by thermal processing. Journal of Food Processing and Preservation 41(1): e12754. https://doi.org/10.1007/s13197-015-1809-0
Correia, P., Cruz-Lopes, L. and Beirao-Da-Costa, L., 2012. Morphology and structure of chestnut starch isolated by alkali and enzymatic methods. Food Hydrocolloids 28(2): 313–319. https://doi.org/10.1016/j.foodhyd.2011.12.013
Das, D., Jha, S. and Kumar, K.J., 2015. Isolation and release characteristics of starch from the rhizome of Indian palo. International Journal of Biological Macromolecules 72: 341–346. https://doi.org/10.1016/j.ijbiomac.2014.08.009
Ga?kowska, D. and Juszczak, L., 2019. Effects of amino acids on gelatinization, pasting and rheological properties of modified potato starches. Food Hydrocolloids 92: 143–154. https://doi. org/10.1016/j.foodhyd.2019.01.063
Gong, B., Xu, M., Li, B., Wu, H., Liu, Y. and Zhang, G., 2017. Repeated heat-moisture treatment exhibits superiorities in modi-fication of structural, physicochemical and digestibility properties of red adzuki bean starch compared to continuous heat-mois-ture way. Food Research International 102: 776–784. https://doi. org/10.1016/j.foodres.2017.09.078
Tang, H., Watanabe, K. and Mitsunaga, T., 2002. Characterization of storage starches from quinoa, barley and adzuki seeds. Carbohydrate Polymers 49(1): 13–22. https://doi.org/10.1016/ S0144-8617(01)00292-2
Horwitz, W., Albert, R., Deutsch, M.J. and Thompson, J.N., 1990. Precision parameters of methods of analysis required for nutri-tion labeling. part i. major nutrients. Journal Association of Official Analytical Chemists 73(5): 661–680.
Li, W., Tian, X., Liu, L., Wang, P., Wu, G., Zheng, J., Ouyang, S., Luo, Q. and Zhang, G., 2015. High pressure induced gelatinization of red adzuki bean starch and its effects on starch physicochemi-cal and structural properties. Food Hydrocolloids 45: 132–139. https://doi.org/10.1016/j.foodhyd.2014.11.013
Luo, J., Cai, W., Wu, T. and Xu, B., 2016. Phytochemical distribution in hull and cotyledon of adzuki bean (Vigna angularis L.) and mung bean (Vigna radiate L.), and their contribution to antioxidant, anti-inflammatory and anti-diabetic activities. Food Chemistry 201: 350–360. https://doi.org/10.1016/j.foodchem.2016.01.101
Morrison, W. R and Laignelet, B., 1983. An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches. Journal of Cereal Science 1(1): 9–20. https:// doi.org/10.1016/S0733-5210(83)80004-6
Nara, S. and Komiya, T., 1983. Studies on the relationship between water-saturated state and crystallinity by the diffraction method for moistened potato starch. Starch-Stärke 35(12): 407–410. https://doi.org/10.1002/star.19830351202
Ozcan, S. and Jackson, D.S., 2002. The impact of thermal events on amylose-fatty acid complexes. Starch-Stärke 54(12): 593–602. https://doi.org/10.1002/1521-379x(200212)54:12<593::aid-star593>3.0.co;2-2
Reddy, C.K., Haripriya, S. and Vidya, P.V., 2015a. Morphology, phys-ico-chemical and functional characteristics of starches from dif-ferent banana cultivars. Journal of Food Science and Technology 52(11): 7289–7296. https://doi.org/10.1007/s13197-015-1809-0
Reddy, C.K., Pramila, S. and Haripriya, S., 2015b. Pasting, textural and thermal properties of resistant starch prepared from potato (Solanum tuberosum) starch using pullulanase enzyme. Journal of Food Science and Technology 52(3): 1594–1601. https://doi. org/10.1007/s13197-013-1151-3
Reddy, C.K., Kimi, L. and Haripriya, S., 2016. Variety difference in molecular structure, functional properties, phytochemical con-tent and antioxidant capacity of pigmented rice. Journal of Food Measurement and Characterization 10(3): 605–613. https://doi. org/10.1007/s11694-016-9344-x
Reddy, C.K., Luan, F. and Xu, B., 2017. Morphology, crystallinity, past-ing, thermal and quality characteristics of starches from adzuki bean (Vigna angularis L.) and edible kudzu (Pueraria thomsonii Benth). International Journal of Biological Macromolecules 105: 354–362. https://doi.org/10.1016/j.ijbiomac.2017.07.052
Singh, N., Singh, J., Kaur, L., Sodhi, N.S. and Gill, B.S., 2003. Morphological, thermal and rheological properties of starches from different botanical sources. Food Chemistry 81(2): 219–231. https://doi.org/10.1016/S0308-8146(02)00416-8
Sukhija,S., Singh, S. and Riar, C.S., 2016. Physicochemical, crystal-line, morphological, pasting and thermal properties of modified lotus rhizome (Nelumbo nucifera) starch. Food Hydrocolloids 60: 50–58. https://doi.org/10.1016/j.foodhyd.2016.03.013
Shunjing, L., Yan, L.I., Rong, Y., Xiuting, H.U., Yunfei, L. and Chengmei, L., 2017. Effects of amino acids on pasting and rhe-ological properties of rice starch. Food Science 15: 190–194. https://doi.org/10.7506/spkx1002-6630-201715029
Tang, H., Watanabe, K. and Mitsunaga, T., 2002. Characterization of storage starches from quinoa, barley and adzuki seed. Carbohydrate Polymers. https://doi.org/10.1016/S0144-8617(01)00292-2
Teng, L.Y., Chin, N.Y. and Yusof, Y.A., 2011. Rheological and tex-tural studies of fresh and freeze-thawed native sago starch-sugar gels. I. Optimisation using response surface methodology. Food  Hydrocolloids 25(6): 1530–1537. https://doi.org/10.1016/j. foodhyd.2011.02.005
Teng, L.Y., Chin, N.L. and Yusof, Y.A., 2013. Rheological and textural studies of fresh and freeze-thawed native sago starch–sugar gels. II. Comparisons with other starch sources and reheating effects. Food Hydrocolloids 31(2): 156–165. https://doi.org/10.1016/j. foodhyd.2012.11.002
Varavinit, S., Anuntavuttikul, S. and Shobsngob, S., 2000. Influence of freezing and thawing techniques on stability of sago and tap-ioca starch pastes. Starch-Starke 52(6–7): 214–217. https://doi. org/10.1002/1521-379X(200007)52:6/73.0.CO;2-3
Wang, H., Wang, Z., Li, X., Chen, L. and Zhang, B., 2017. Multi-scale structure, pasting and digestibility of heat moisture treated red adzuki bean starch. International Journal of Biological Macromolecules 102: 162–169. https://doi.org/10.1016/j.ijbiomac.2017.03.144
Wang, J.Y., Yang, S.Y., Huang, Y.L., Tien, H.W., Chin, W.K. and Ma, C.C.M., 2011. Preparation and properties of graphene oxide/polyimide composite films with low dielectric constant and ultrahigh strength via in situ polymerization. Journal of Materials Chemistry 21(35): 13569. https://doi.org/10.1039/ C1JM11766A
Wang, L., Xie, B., Shi, J., Xue, S., Deng, Q., Wei, Y. and Tian B., 2010. Physicochemical properties and structure of starches from Chinese rice cultivars. Food Hydrocolloids 24(2–3): 208–216. https://doi.org/10.1016/j.foodhyd.2009.09.007
Wang, S. and Copeland, L., 2015. Effect of acid hydrolysis on starch structure and functionality: a review. Critical Reviews in Food Science and Nutrition 55(8): 1081–1097. https://doi.org/10.1080/ 10408398.2012.684551
Wang, S., Liu, C., Wang, S., 2016. Drying methods used in starch isolation change properties of C-type chestnut (Castanea mol-lissima) starches. LWT—Food Science and Technology 73: 663–669. https://doi.org/10.1016/j.lwt.2016.07.012
Xu, M., Saleh, A.S.M., Liu, Y., Jing, L., Zhao, K., Wu, H., Zhang G., Yang, S.O. and Li, W., 2018. The Changes in Structural, Physicochemical, and Digestive Properties of Red Adzuki Bean Starch after Repeated and Continuous Annealing Treatments. Starch – Stärke 70(9–10). https://doi.org/10.1002/star.201700322
Yuliana, M., Huynh, L.H., Ho, Q.P., Truong, C.T. and Ju, Y.H., 2012. Defatted cashew nut shell starch as renewable polymeric mate-rial: isolation and characterization. Carbohydrate Polymers 87(4): 2576–2581. https://doi.org/10.1016/j.carbpol.2011.11.044
Zhang, D., Mu, T. and Sun, H., 2018. Effects of starch from five dif-ferent botanical sources on the rheological and structural proper-ties of starch–gluten model doughs. Food Research International 103: 156–162. https://doi.org/10.1016/j.foodres.2017.10.023
Zhang, L., Sun, B., Xie, P., Li, H., Su, H., Sha, K., Huang, C., Lei, Y., Liu, X. and Wang, H., 2015. Using near infrared spectroscopy to predict the physical traits of Bos grunniens meat. LWT—Food Science and Technology 64(2): 602–608. https://doi.org/10.1016/j. lwt.2015.06.022