title: Physico-chemical, functional and structural properties of RS3/RS4 from kidney bean (Phaseolus vulgaris) cultivars.
abstract: Starch isolated from four kidney bean cultivars (Yellow bean, Red bean, Black bean and White bean) were physically and chemically modified in order to prepare resistant starch (RS3/RS4). Following the Heat-moisture treatment (HMT) and Citric acid modification (CT) of the native starch, the amylose content got decreased whereas bulk and tapped density (g/ml) increased. Both HMT and CT reduced the swelling power and the solubility of native starch. Pasting temperature increased and peak, breakdown, final, and set-back viscosity decreased after both the modifications. Fourier Transform Infrared Spectroscopy (FTIR) analysis displayed peaks at 1020cm(-1) in HMT and 1724cm(-1) in CT starches. Differential Scanning Calorimetry (DSC) analysis revealed that samples were more stable after modification. X-ray diffraction (XRD) analysis revealed reordering of chain segments to more crystalline structure. These results suggested modifications resulted in starch with improved properties and could be a possible method for the RS preparation with better thermal stability.
authors.affiliation: Department of Food Science and` Technology, University of Kashmir, Srinagar, India. Electronic address: adil.gani@gmail.com.
authors.forename: Adil
authors.initials: A
authors.lastname: Gani
authors.affiliation: Department of Food Science and` Technology, University of Kashmir, Srinagar, India.
authors.forename: Amreen
authors.initials: A
authors.lastname: Jan
authors.affiliation: Department of Food Science and` Technology, University of Kashmir, Srinagar, India.
authors.forename: Asima
authors.initials: A
authors.lastname: Shah
authors.affiliation: Department of Food Science and` Technology, University of Kashmir, Srinagar, India.
authors.forename: F A
authors.initials: FA
authors.lastname: Masoodi
authors.affiliation: Department of Food Science and` Technology, University of Kashmir, Srinagar, India.
authors.forename: Mudasir
authors.initials: M
authors.lastname: Ahmad
authors.affiliation: Department of Food Science and` Technology, University of Kashmir, Srinagar, India.
authors.forename: Bilal Ahmad
authors.initials: BA
authors.lastname: Ashwar
authors.affiliation: Department of Food Science and` Technology, University of Kashmir, Srinagar, India.
authors.forename: Rehana
authors.initials: R
authors.lastname: Akhter
authors.affiliation: Department of Food Science and` Technology, University of Kashmir, Srinagar, India.
authors.forename: Idrees Ahmed
authors.initials: IA
authors.lastname: Wani
mesh_terms: D065966:Absorption, Physicochemical; D000688:Amylose / Q000032:analysis; D055598:Chemical Phenomena; D019343:Citric Acid / Q000737:chemistry; D003116:Color; D006358:Hot Temperature; D009821:Oils / Q000737:chemistry; D027805:Phaseolus / Q000737:chemistry*; D012995:Solubility; D013213:Starch / Q000737:chemistry*; D014867:Water / Q000737:chemistry
chemical_list: D009821:Oils; D014867:Water; D019343:Citric Acid; D013213:Starch; D000688:Amylose
keywords: Citric acid modification; Heat moisture treatment; Kidney bean