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Characteristics of starch from different bean genotypes and its effect on biodegradable films
Author(s) -
Vanier Nathan Levien,
de Oliveira Jean Paulo,
Bruni Graziella Pinheiro,
El Halal Shanise Lisie Mello,
Villanova Franciene Almeida,
Zavareze Elessandra da Rosa,
Dias Alvaro Renato Guerra,
Bassinello Priscila Zaczuk
Publication year - 2019
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.9292
Subject(s) - starch , amylose , crystallinity , solubility , food science , swelling , chemistry , resistant starch , hydrolysis , horticulture , materials science , composite material , biology , biochemistry , organic chemistry , crystallography
BACKGROUND Starches from four common bean genotypes were characterized and used in the production of biodegradable films. Starches were characterized by their swelling power, solubility, amylose content, granule morphology, relative crystallinity, thermal and pasting properties, and susceptibility to α‐amylase hydrolysis. Films were characterized according to their morphology, mechanical and water vapor barrier properties, whiteness and opacity. RESULT Depending on the common bean genotype, a great variation on starch properties was found, which, in turn, clearly impacted on the characteristics of the starch‐based films. Starches from BRS Pitanga and BRS Pérola genotypes exhibited the highest amylose content and the lowest swelling capabilities. Bean starch from the IPR Uirapuru genotype presented granules with an irregular surface and shape. Starches from IPR Uirapuru and BRS Estilo genotypes provided well‐structured biodegradable films, without the occurrence of fissures or cracks. Moreover, starch films containing starch from BRS Estilo genotype exhibited the highest flexibility, permeability and solubility. CONCLUSION The morphological, mechanical and water vapor barrier properties of films elaborated with common bean starch vary greatly as a function of the bean genotype used for starch production. © 2018 Society of Chemical Industry