title: Physicochemical properties and digestibility of common bean (Phaseolus vulgaris L.) starches.
abstract: Physicochemical properties and digestibility of pinto bean, red kidney bean, black bean and navy bean starches were analyzed. All the common bean starches had oval and spherical granules with average diameter of 25.3-27.4 μm. Amylose contents were 32.0-45.4%. Black bean starch showed the highest peak viscosity, breakdown, final viscosity and setback, whereas red kidney bean starch showed the lowest pasting temperature, peak viscosity, breakdown, and setback. Pinto bean starch showed the highest onset and peak gelatinization temperatures, and the lowest gelatinization temperature range; whereas navy bean starch exhibited the lowest values. Amylopectin of red kidney bean had the highest molecular weight (Mw) and z-average gyration radius (Rz), whereas black bean amylopectin had the lowest values of Mw and Rz. The proportions of DP 6-12, DP 13-24, DP 25-36, and DP ≥ 37 and average branch-chain lengths were 23.30-35.21%, 47.79-53.53%, 8.99-12.65%, 6.39-13.49%, and 17.91-21.56, respectively. All the native bean starches were highly resistant to enzyme digestion.
authors.affiliation: College of Food Science and Engineering, Northwest A&F University, Yangling, Xian, Shaanxi 712100, China. Electronic address: dushuangkui@hotmail.com.
authors.forename: Shuang-Kui
authors.initials: SK
authors.lastname: Du
authors.affiliation: Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA.
authors.forename: Hongxin
authors.initials: H
authors.lastname: Jiang
authors.affiliation: Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA.
authors.forename: Yongfeng
authors.initials: Y
authors.lastname: Ai
authors.affiliation: Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA. Electronic address: jjane@iastate.edu.
authors.forename: Jay-Lin
authors.initials: JL
authors.lastname: Jane
mesh_terms: D027805:Phaseolus / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D014783:Viscosity
chemical_list: D013213:Starch
keywords: Common bean (Phaseolus vulgaris L.) starch; Digestibility; Pasting; Starch structure