title: Production of resistant starch by enzymatic debranching in legume flours.
abstract: Resistant starch (RS) was produced by enzymatic hydrolysis of flours from five different legumes: lentil, chickpea, faba bean, kidney bean and red kidney bean. Each legume was firstly treated thermally, then hydrolyzed with pullulanase for 24h at 50°C and pH 5 and lyophilized. At the end of each hydrolysis reaction, the RS amount ranged from 4.7% for red kidney beans to 7.5% for chickpeas. With respect to the curves of RS against hydrolysis time, a linear increase was observed initially and a plateau was generally achieved by the end of reaction. These curves were successfully modeled by a kinetic equation including three parameters: initial RS, RS at long operation time and a kinetic constant (k). Furthermore, the relative increase in hydrolysis, calculated using the kinetic parameters, was successfully correlated to the percentage of amylose.
authors.affiliation: Department of Chemical Engineering, University of Granada, 10871 Granada, Spain. Electronic address: rocio_morales@ugr.es.
authors.forename: Rocío
authors.initials: R
authors.lastname: Morales-Medina
authors.forename: María
authors.initials: M
authors.lastname: Del Mar Muñío
authors.forename: Emilia M
authors.initials: EM
authors.lastname: Guadix
authors.forename: Antonio
authors.initials: A
authors.lastname: Guadix
mesh_terms: D000688:Amylose / Q000032:analysis; D007887:Fabaceae / Q000378:metabolism*; D005612:Freeze Drying; D006026:Glycoside Hydrolases / Q000378:metabolism*; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D007700:Kinetics; D013213:Starch / Q000096:biosynthesis* / Q000737:chemistry / Q000378:metabolism; D013696:Temperature
chemical_list: D013213:Starch; D000688:Amylose; D006026:Glycoside Hydrolases; C100181:pullulanase
keywords: Enzyme; Hydrolysis; Legume; Pullulanase; Resistant starch