RT info:eu-repo/semantics/article
T1 Modification of structural and physicochemical properties of cowpea (Vigna unguiculata) starch by hydrothermal and ultrasound treatments
A1 Acevedo, Belén A.
A1 Villanueva Barrero, Marina
A1 Chaves, María G.
A1 Avanza, María V.
A1 Ronda Balbás, María Felicidad
K1 Cowpea starch
K1 Physical modification
K1 Functional properties
K1 In vitro starch digestibility
K1 Structural properties
K1 3309 Tecnología de Los Alimentos
AB Cowpea (Vigna unguiculata) starch was physically modified by heat moisture treatment (HMT) or HMT followed by ultrasound treatment (UST). The modifications of starch crystallinity, morphology and digestibility as well as thermal, and pasting characteristics were evaluated. HMT was performed at 20% moisture content, for 2, 5 and 12 h at 100 °C (HMT2, HMT5, HMT12). UST was performed at 80% amplitude (20 kHz) for 30 min (2 s on-2 s off). The granule shape and XRD patterns were not modified by any of the applied treatments. 1H NMR revealed that HMT and HMT-UST caused a decrease of amylopectin branching degree. Thermal stability increased more in heat-moisture-treated-starch, while gelatinization enthalpy was not affected by the treatments applied. The resistant starch content increased up to 11% with HMT, whereas an increase in slow digestible starch (SDS) (+30%) was observed in HMT2-UST and HMT5-UST. The decrease in pasting viscosity of treated starch samples increased incrementally with heating time. The results demonstrate that HMT and HMT-UST expand the opportunities and potential of using modifying cowpea starches as ingredients in several food applications.
PB Elsevier
SN 0268-005X
YR 2021
FD 2021
LK https://uvadoc.uva.es/handle/10324/49022
UL https://uvadoc.uva.es/handle/10324/49022
LA eng
NO Food Hydrocolloids, 2021, 107266
NO Producción Científica
DS UVaDOC
RD 24-nov-2024