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A comparison between the properties of seed, starch, flour and protein separated from chemically hardened and normal kidney beans
Author(s) -
Kaur Maninder,
Singh Narpinder
Publication year - 2007
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2798
Subject(s) - starch , absorption of water , food science , solubility , chemistry , enthalpy , hardening (computing) , swelling , modified starch , nuclear chemistry , materials science , organic chemistry , composite material , physics , layer (electronics) , quantum mechanics
The physicochemical, functional and thermal properties of starch, flour and protein isolates obtained from chemically hardened kidney beans were evaluated. A rapid chemical hardening procedure (soaking in acetate buffer, pH = 4.0, 37 °C, 6 h) was used to produce hardened kidney beans. Chemical hardening altered physicochemical, cooking, hydrating and textural properties of beans to a significant level ( P < 0.05). Soaked and cooked chemically hardened beans had a higher value for different textural parameters than their normal counterparts. Chemical hardening increased cooking time (from 49 to 123 min) of beans and decreased swelling power and solubility of starch. The turbidity value of gelatinized starch suspensions from chemically hardened beans was significantly lower than that from normal beans. Chemical hardening of beans caused significant increase in transition temperatures ( T o , T p , T c ) and enthalpy of gelatinization (Δ H gel ) of both starch and flour. Chemically hardened bean starch showed significantly higher pasting temperature (94.9 °C) as compared to normal bean starch (83.2 °C). Flour and protein isolate from chemically hardened beans showed significantly lower water absorption, oil absorption, foaming capacity and gelling ability than those from normal beans. The onset temperature ( T m ), peak denaturation temperature ( T d ) and heat of transition or enthalpy (Δ H ) of protein isolate from hardened and normal beans did not differ significantly. Copyright © 2007 Society of Chemical Industry