Elucidation of the low resistant starch phenotype in Phaseolus vulgaris exhibited in the yellow bean Cebo Cela.
Resistant starch
alpha amylase
bean flour
starch structure
yellow bean
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Sep 2021
Sep 2021
Historique:
revised:
31
05
2021
received:
29
01
2021
accepted:
20
07
2021
pubmed:
16
8
2021
medline:
8
10
2021
entrez:
15
8
2021
Statut:
ppublish
Résumé
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.
Identifiants
pubmed: 34392534
doi: 10.1111/1750-3841.15883
doi:
Substances chimiques
Resistant Starch
0
Amylose
9005-82-7
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
3975-3986Subventions
Organisme : US Department of Agriculture, National Institute of Food and Agriculture
Organisme : Agricultural Research Service Projects
Informations de copyright
© 2021 Institute of Food Technologists. This article has been contributed to by US Government employees and their work is in the public domain in the USA.
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