Physicochemical properties of acetylated starches from some Indian kidney bean (Phaseolus vulgaris L.) cultivars

Authors

  • Idrees A. Wani,

    1.  Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143 005, India
    2.  Department of Food Science and Technology, University of Kashmir, Srinagar 190 006, India
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  • Dalbir S. Sogi,

    Corresponding author
    1.  Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143 005, India
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  • Balmeet S. Gill

    1.  Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143 005, India
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Summary

Starches separated from four kidney bean cultivars were modified by acetylation to reduce retrogradation and increase gel stability and compared with respective native starches (data of native starch reported by Wani et al., 2010). Acetylation was carried out by treating starches with 0.04 and 0.08 g of acetic anhydride per gram of starch dry weight basis (dwb) at 25 °C and pH between 8.0 and 8.5. The extent of acetylation increased proportionally with the concentration of acetic anhydride used. The pasting curves of 10.7% starch determined by Rapid Visco Analyzer at 160 rpm showed that acetylation decreased the setback viscosity values by 0.64–34.58% and pasting temperature by 4.4–9.2 °C when compared with the native starch. Differential scanning calorimetry observations also revealed significant (P ≤ 0.05) decrease in gelatinisation temperature of acetylated starches than the corresponding native starches. Hardness of starch gels varied between 14.3 and 44.0 g, which was significantly (P ≤ 0.05) lower than the corresponding native starch gels.

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