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Physicochemical, morpho-structural and rheological characterization of starches from three Phaseolus spp. landraces grown in Chiapas

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Abstract

In this study starches were isolated from Mexican bean landraces of three Phaseolus species (P. polyanthus, P. acutifolius, and P. vulgaris L.). The physicochemical, structural, morphological, and rheological properties, including yield, proximate composition, minerals, swelling power, solubility, amylose content, zeta potential, Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), Scanning electron microscopy (SEM), apparent viscosity, and viscoelastic properties were characterized. The starches of the three Phaseolus species exhibited yield, protein, and ash contents of 21.4–28.7%, 0.32–1.12%, and 0.17–0.50%, respectively. Swelling power, solubility, amylose, and zeta potential were 3.06–3.27 g/g, 0.13–0.77%, 28.51–30.99%, and − 42.03 to  + 1.46 mV, respectively. The FTIR intensities showed ratios of ordered crystalline to amorphous domains from 0.702 to 0.713. All XRD results revealed that three Phaseolus species had C-type crystallinity. The majority of starch granules were oval. The rheological parameters showed that all starch gels presented shear-thinning and semi-solid viscoelastic behaviors. The native starch gels of the three Phaseolus species showed consistency indexes varying from 26.53 to 4.55 Pa sn, and gel strengths ranging from 37.15 to 109.99 Pa. The present work provides information on non-conventional bean starch properties, which should be useful tool for future studies on their applications in the food and non-food industries.

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Acknowledgements

The authors gratefully acknowledge the Consejo Nacional de Ciencia y Tecnología (CONACYT) for Grant (904827) which provided support for the first author. This work was supported by the Cátedras Program of the CONACYT under Grant (1039) and the Fondo Institucional de Fomento Regional para el Desarrollo Científico, Tecnológico y de Innovación 2017-10 program under Grant (292474). Francisco Leyva Gutierrez (Graduate Research Assistant at the University of Tennessee) for proof reading this article to revise spelling and grammar.

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Authors and Affiliations

  1. Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Subsede Sureste, Parque Científico Tecnológico de Yucatán, km 5.5 Sierra Papacal - Chuburná Puerto, 97302, Mérida, Yucatán, Mexico

    Rosa Linda Zapata-Luna, Teresa Ayora-Talavera & Neith Pacheco

  2. Unidad Noreste, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Autopista Monterrey-Aeropuerto, Vía de la Innovación 404, Parque de Investigación e Innovación Tecnológica, Apodaca, 66628, Nuevo León, Mexico

    Eristeo García-Márquez

  3. Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Camino Arenero 1227, El Bajío, 45019, Zapopan, Jalisco, Mexico

    Hugo Espinosa-Andrews

  4. Unidad de Bioquímica y Biología Molecular de Plantas, Centro de Investigación Científica de Yucatán, A.C., Calle 43 No. 130, Chuburná de Hidalgo, 97205, Mérida, Yucatán, Mexico

    Ángela Ku-González

  5. Escuela de Nutrición, División de Ciencias de la Salud, Universidad Anáhuac-Mayab, km 15.5 Carretera Mérida-Progreso, Int. Km 2 Carretera Chablekal, 97310, Mérida, Yucatán, Mexico

    Jorge Ruiz-Ruiz

  6. CONACYT − Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Subsede Sureste, Parque Científico Tecnológico de Yucatán, km 5.5. Carretera Sierra Papacal - Chuburná Puerto, 97302, Mérida, Yucatán, Mexico

    Juan Carlos Cuevas-Bernardino

Authors
  1. Rosa Linda Zapata-Luna
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  2. Teresa Ayora-Talavera
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  3. Neith Pacheco
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  4. Eristeo García-Márquez
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  5. Hugo Espinosa-Andrews
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  6. Ángela Ku-González
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  7. Jorge Ruiz-Ruiz
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  8. Juan Carlos Cuevas-Bernardino
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Correspondence to Juan Carlos Cuevas-Bernardino.

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Zapata-Luna, R.L., Ayora-Talavera, T., Pacheco, N. et al. Physicochemical, morpho-structural and rheological characterization of starches from three Phaseolus spp. landraces grown in Chiapas. Food Measure 15, 1410–1421 (2021). https://doi.org/10.1007/s11694-020-00739-z

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