title: Fourier transform infrared and Raman spectroscopic study of the effect of the thermal treatment and extraction methods on the characteristics of ayocote bean starches.
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-1in 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-1indicated 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.
authors.affiliation: Instituto Tecnológico de Celaya-Tecnológico Nacional de México, Antonio García Cubas Pte #600 esq., Av. Tecnológico, A. P. 57, 38010 Celaya, Gto Mexico.
authors.forename: Aurea
authors.initials: A
authors.lastname: Bernardino-Nicanor
authors.affiliation: Instituto Tecnológico de Celaya-Tecnológico Nacional de México, Antonio García Cubas Pte #600 esq., Av. Tecnológico, A. P. 57, 38010 Celaya, Gto Mexico.
authors.forename: Gerardo
authors.initials: G
authors.lastname: Acosta-García
authors.affiliation: 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.
authors.forename: Norma
authors.initials: N
authors.lastname: Güemes-Vera
authors.affiliation: Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional del Instituto Politécnico Nacional, Unidad Michoacán, Justo Sierra No. 28, 59510 Jiquilpan, Mich Mexico.
authors.forename: José Luis
authors.initials: JL
authors.lastname: Montañez-Soto
authors.affiliation: Instituto Tecnológico de Tuxtepec-Tecnológico Nacional de México, Av. Dr. Victor Bravo Ahuja S/N Col. 5 de Mayo, Tuxtepec, Oaxaca México.
authors.forename: María
authors.initials: M
authors.lastname: de Los Ángeles Vivar-Vera
authors.affiliation: Instituto Tecnológico de Celaya-Tecnológico Nacional de México, Antonio García Cubas Pte #600 esq., Av. Tecnológico, A. P. 57, 38010 Celaya, Gto Mexico.
authors.forename: Leopoldo
authors.identifier: 0000-0001-8148-7372
authors.initials: L
authors.lastname: González-Cruz
keywords: Ayocote beans; Retrograded starch; Spectroscopic methods