Skip to main content
SpringerLink
Log in

Fourier transform infrared and Raman spectroscopic study of the effect of the thermal treatment and extraction methods on the characteristics of ayocote bean starches

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Starches isolated from four ayocote bean varieties were modified by thermal treatment to determinate the effect of the treatment on the structural changes of ayocote bean starch. Scanning electron microscopy indicates that the starch granules have oval and round shapes, with heterogeneous sizes and fractures when the extraction method is used. The presence of new bands at 2850 and 1560 cm−1 in the FT-IR spectra showed that the thermal treatment of ayocote beans induced an interaction between the protein or lipid and the amylose or amylopectin, while the sharpest band at 3400 cm−1 indicated a dehydration process in the starch granule in addition to the presence of the band at 1260 cm−1, indicating the product of the retrogradation process. The thermal treatment reduced the crystallinity as well as short-range order. Raman spectroscopy revealed that acute changes occurred in the polysaccharide bonds after thermal treatment. This study showed that the thermal treatment affected the structural properties of ayocote bean starches, the interactions of the lipids and proteins with starch molecules and the retrogradation process of starch.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

References

  • AOAC (1995) Official methods of analysis of AOAC international, 16th edn. AOAC, Rockville

    Google Scholar 

  • Audu SS, Aremu MO (2011) Effect of processing on chemical composition of red kidney bean (Phaseolus vulgaris L.) flour. Pak J Nutr 10:1069–1075. doi:10.3923/pjn.2011.1069.1075

    Article  CAS  Google Scholar 

  • Basra AS (2006) Handbook of seed science and technology. Food Products Press, New York

    Google Scholar 

  • Bel Haaj S, Magnin A, Pétrier C, Boufi S (2013) Starch nanoparticles formation via high power ultrasonication. Carbohydr Polym 92:1625–1632. doi:10.1016/j.carbpol.2012.11.022

    Article  CAS  Google Scholar 

  • Capek P, Drábik M, Turjan J (2010) Characterization of starch and its mono and hybrid derivatives by thermal analysis and FT-IR spectroscopy. J Therm Anal Calorim 99:667–673. doi:10.1007/s10973-009-0194-1

    Article  CAS  Google Scholar 

  • Correia P, Cruz-Lopes L, Beirão-da-Costa L (2012) Morphology and structure of chestnut starch isolated by alkali and enzymatic methods. Food Hydrocoll 28:313–319. doi:10.1016/j.foodhyd.2011.12.013

    Article  CAS  Google Scholar 

  • Dutta H, Paul SK, Kalita D, Mahanta CL (2011) Effect of acid concentration and treatment time on acid-alcohol modified jackfruit seed starch properties. Food Chem 128:284–291. doi:10.1016/j.foodchem.2011.03.016

    Article  CAS  Google Scholar 

  • Fan D, Ma W, Wang L, Huang J, Zhao J, Zhang H, Chen W (2012) Determination of structural changes in microwaved rice starch using Fourier transform infrared and Raman spectroscopy. Starch Stärke 64:598–606. doi:10.1002/star.201100200

    Article  CAS  Google Scholar 

  • Feng X, Zhang Q, Cong P, Zhu Z (2013) Preliminary study on classification of rice and detection of paraffin in the adulterated samples by Raman spectroscopy combined with multivariate analysis. Talanta 115:548–555. doi:10.1016/j.talanta.2013.05.072

    Article  CAS  Google Scholar 

  • Flores-Morales A, Jiménez-Estrada M, Mora-Escobedo R (2012) Determination of the structural changes by FT-IR, Raman, and CP/MAS13C NMR spectroscopy on retrograded starch of maize tortillas. Carbohydr Polym 87:61–68. doi:10.1016/j.carbpol.2011.07.011

    Article  CAS  Google Scholar 

  • Gałat A (1980) Study of the Raman scattering and infrared absorption spectra of branched polysaccharides. Acta Biochim Pol 27:135–142

    Google Scholar 

  • Gathu EW, Karuri EG, Njage PMK (2012) Physical characterization of new advanced drought tolerant common bean (Phaseolus vulgaris) lines for canning quality. American J Food Technol 7:22–28. doi:10.3923/ajft.2012.22.28

    Article  Google Scholar 

  • Guo J, Liu L, Lian X, Li L, Wu H (2014) The properties of different cultivars of Jinhai sweet potato starches in China. Int J Biol Macromol 67:1–6. doi:10.1016/j.ijbiomac.2014.03.002

    Article  CAS  Google Scholar 

  • Holse M, Larsen FH, Hansen Å, Engelsen SB (2011) Characterization of marama bean (Tylosema esculentum) by comparative spectroscopy: NMR, FT-Raman, FT-IR and NIR. Food Res Int 44:373–384. doi:10.1016/j.foodres.2010.10.003

    Article  CAS  Google Scholar 

  • Kaur S, Kaur A, Singh N, Sodhi NS (2013) Effect of shearing on functional properties of starches isolated from Indian kidney beans. Starch/Stärke 65:808–813. doi:10.1002/starch.201200180

    Article  CAS  Google Scholar 

  • Kizil R, Irudayaraj J, Seetharaman K (2002) Characterization of irradiated starches by using FT-Raman and FTIR spectroscopy. J Agric Food Chem 50:3912–3918. doi:10.1021/jf011652p

    Article  CAS  Google Scholar 

  • Łabanowska M, Wesełucha-Birczyńska A, Kurdziel M, Puch P (2013a) Thermal effects on the structure of cereal starches. EPR and Raman spectroscopy studies. Carbohydr Polym 92:842–848. doi:10.1016/j.carbpol.2012.09.087

    Article  Google Scholar 

  • Łabanowska M, Wesełucha-Birczyńska A, Kurdziel M, Sepioło K (2013b) The mechanism of thermal activated radical formation in potato starch studied by electron paramagnetic resonance and Raman spectroscopies. Carbohydr Polym 91:339–347. doi:10.1016/j.carbpol.2012.08.039

    Article  Google Scholar 

  • Lian X, Wang C, Zhang K, Li L (2014) The retrogradation properties of glutinous rice and buckwheat starches as observed with FT-IR,13C NMR and DSC. Int J Biol Macromol 64:288–293. doi:10.1016/j.ijbiomac.2013.12.014

    Article  CAS  Google Scholar 

  • Lopez-Rubio A, Clarke JM, Ben Scherer B, Topping DL, Gilbert EP (2009) Structural modifications of granular starch upon acylation with short-chain fatty acids. Food Hydrocoll 23:1940–1946. doi:10.1016/j.foodhyd.2009.01.003

    Article  CAS  Google Scholar 

  • Malik AH, Holm L, Johansson E (2012) Soil and starter fertilizer and its effect on yield and protein composition of malting barley. J Soil Sci Plant Nutr 12:835–849. doi:10.4067/S0718-95162012005000036

    Google Scholar 

  • Méndez JP, García FP, Sandoval OAA, Marzo MAM, Gutiérrez ADR (2012) Establishment of quality indices and indicators (QIMB), for fast evaluation of quality to Barley cultivated in the south of the State of Hidalgo, Mexico. Am Eurasian J Agric Environ Sci 12:1023–1029

    Google Scholar 

  • Nobrega MM, Olivato JB, Müller CMO, Yamashita F (2012) Biodegradable starch-based films containing saturated fatty acids: thermal, infrared and Raman spectroscopic characterization. Polímeros 22:467–474. doi:10.1590/S0104-14282012005000068

    Article  Google Scholar 

  • Parvinzadeh Gashti M, Stir M, Bourquin M, Hulliger J (2013) Mineralization of calcium phosphate crystals in starch template inducing a brushite kidney stone biomimetic composite. Cryst Growth Des 13:2166–2173. doi:10.1021/cg4002434

    Article  CAS  Google Scholar 

  • Pascoal AM, Di-Medeiros MC, Batista KA, Leles MI, Lião LM, Fernandes KF (2013) Extraction and chemical characterization of starch from S. Lycocarpum fruits. Carbohydr Polym 98:1304–1310

    Article  CAS  Google Scholar 

  • Robyt JF, Choe J, Hahn RS, Fuchs EB (1996) Acid modification of starch granules in alcohols: effects of temperature, acid concentration, and starch concentration. Carbohydr Res 281:203–218. doi:10.1016/0008-6215(95)00347-9

    Article  CAS  Google Scholar 

  • Schoch TJ, Maywald EC (1968) Preparation and properties of various legume starches. Cereal Chem 45:564–573

    CAS  Google Scholar 

  • Tovar J, Bjoerck IM, Asp NG (1990) Starch content and alpha-amylolysis rate in precooked legume flours. J Agric Food Chem 38:1818–1823. doi:10.1021/jf00099a007

    Article  CAS  Google Scholar 

  • van Soest JJ, Tournois H, de Wit D, Vliegenthart JF (1995) Short-range structure in (partially) crystalline potato starch determined with attenuated total reflectance Fourier-transform IR spectroscopy. Carbohyd Res 279:201–214. doi:10.1016/0008-6215(95)00270-7

    Article  Google Scholar 

  • Warsame AO, Kimani PM (2014) Canning quality of new drought-tolerant dry bean (Phaseolus vulgaris L.) lines. American J Food Technol 9:311–317. doi:10.3923/ajft.2014.311.317

    Article  Google Scholar 

  • Xijun L, Haibo S, Lin L, Hong W, Nan Z (2014) Characterizing the chemical features of lipid and protein in sweet potato and maize starches. Starch Stärke 66:361–368. doi:10.1002/star.201300145

    Article  Google Scholar 

  • Zhang L, Xie W, Zhao X, Liu Y, Gao W (2009) Study on the morphology, crystalline structure and thermal properties of yellow ginger starch acetates with different degrees of substitution. Thermochim Acta 495:57–62. doi:10.1016/j.tca.2009.05.019

    Article  CAS  Google Scholar 

Download references

Acknowledgements

The authors would like to acknowledge the Tecnológico Nacional de México for the financial support of project number 5938.16-P.A-P and the Autonomous University of Hidalgo State for their technical services during this study.

Author information

Authors and Affiliations

  1. Instituto Tecnológico de Celaya-Tecnológico Nacional de México, Antonio García Cubas Pte #600 esq., Av. Tecnológico, A. P. 57, 38010, Celaya, Gto, Mexico

    Aurea Bernardino-Nicanor, Gerardo Acosta-García & Leopoldo González-Cruz

  2. Centro de Investigacion en Cienciay Tecnologia de Alimentos, Instituto de Ciencias Agropecuarias, Universidad Autonoma del Estado de Hidalgo, Av. Universidad Km 1, 43000, Tulancingo, Mexico

    Norma Güemes-Vera

  3. Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional del Instituto Politécnico Nacional, Unidad Michoacán, Justo Sierra No. 28, 59510, Jiquilpan, Mich, Mexico

    José Luis Montañez-Soto

  4. Instituto Tecnológico de Tuxtepec-Tecnológico Nacional de México, Av. Dr. Victor Bravo Ahuja S/N Col. 5 de Mayo, Tuxtepec, Oaxaca, México

    María de los Ángeles Vivar-Vera

Authors
  1. Aurea Bernardino-Nicanor
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Gerardo Acosta-García
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Norma Güemes-Vera
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. José Luis Montañez-Soto
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. María de los Ángeles Vivar-Vera
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Leopoldo González-Cruz
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Leopoldo González-Cruz.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Bernardino-Nicanor, A., Acosta-García, G., Güemes-Vera, N. et al. Fourier transform infrared and Raman spectroscopic study of the effect of the thermal treatment and extraction methods on the characteristics of ayocote bean starches. J Food Sci Technol 54, 933–943 (2017). https://doi.org/10.1007/s13197-016-2370-1

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-016-2370-1

Keywords

Search

Navigation