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Characteristics of starch from different bean genotypes and its effect on biodegradable films

Author:
Vanier, Nathan Levien, de Oliveira, Jean Paulo, Bruni, Graziella Pinheiro, El Halal, Shanise Lisie Mello, Villanova, Franciene Almeida, Zavareze, Elessandra da Rosa, Dias, Alvaro Renato Guerra, Bassinello, Priscila Zaczuk
Source:
Journal of the science of food and agriculture 2019 v.99 no.3 pp. 1207-1214
ISSN:
0022-5142
Subject:
alpha-amylase, amylose, beans, biodegradability, crystal structure, genotype, granules, hydrolysis, opacity, pasting properties, permeability, solubility, swelling (materials), water vapor
Abstract:
BACKGROUND: Starches from four common bean genotypes were characterized and used in the production of biodegradable films. Starches were characterized by their swelling power, solubility, amylose content, granule morphology, relative crystallinity, thermal and pasting properties, and susceptibility to α‐amylase hydrolysis. Films were characterized according to their morphology, mechanical and water vapor barrier properties, whiteness and opacity. RESULT: Depending on the common bean genotype, a great variation on starch properties was found, which, in turn, clearly impacted on the characteristics of the starch‐based films. Starches from BRS Pitanga and BRS Pérola genotypes exhibited the highest amylose content and the lowest swelling capabilities. Bean starch from the IPR Uirapuru genotype presented granules with an irregular surface and shape. Starches from IPR Uirapuru and BRS Estilo genotypes provided well‐structured biodegradable films, without the occurrence of fissures or cracks. Moreover, starch films containing starch from BRS Estilo genotype exhibited the highest flexibility, permeability and solubility. CONCLUSION: The morphological, mechanical and water vapor barrier properties of films elaborated with common bean starch vary greatly as a function of the bean genotype used for starch production. © 2018 Society of Chemical Industry
Agid:
6277103