Optimisation of dry heat treatment conditions for modification of faba bean ( Vicia faba L.) starch.

Autor:	Fasakin OB; Centre of Excellence in Agri-Food Technologies, National Centre for Food Manufacturing, University of Lincoln, Holbeach, PE12 7PT, UK., Uchenna OF; Centre of Excellence in Agri-Food Technologies, National Centre for Food Manufacturing, University of Lincoln, Holbeach, PE12 7PT, UK., Ajayi OM; Centre of Excellence in Agri-Food Technologies, National Centre for Food Manufacturing, University of Lincoln, Holbeach, PE12 7PT, UK., Onarinde BA; Centre of Excellence in Agri-Food Technologies, National Centre for Food Manufacturing, University of Lincoln, Holbeach, PE12 7PT, UK., Konar S; School of Chemistry, Joseph Banks Laboratories, University of Lincoln, Green Lane, Lincoln, LN6 7DL, UK., Seung D; John Innes Centre, Norwich Research Park, Norwich, NR4 7UH, UK., Oyeyinka SA; Centre of Excellence in Agri-Food Technologies, National Centre for Food Manufacturing, University of Lincoln, Holbeach, PE12 7PT, UK.
Jazyk:	angličtina
Zdroj:	Heliyon [Heliyon] 2024 Aug 14; Vol. 10 (16), pp. e35817. Date of Electronic Publication: 2024 Aug 14 (Print Publication: 2024).
DOI:	10.1016/j.heliyon.2024.e35817
Abstrakt:	Faba bean is a protein-rich starchy grain that is underutilised in the UK. The starch of faba bean can be modified using environmentally friendly methods like dry heat treatment (DHT) to enhance functional and its physicochemical properties. This study investigated the impact of dry heat temperature and time on the structure, functional and physicochemical properties of faba bean starch (FBS) using a two-factor central composite rotatable design. Factors (DHT temperature:100-150 °C and DHT time:0.5-5 h) with their respective α mid-point values led to 13 experimental runs. Selected pasting and functional properties were measured as response variables. Corn starch was included as a reference and compared with the FBS modified using the optimized conditions. DHT increased peak (approx. 2205-2267 cP), final (approx. 3525-3642 cP) and setback (approx. 1887-1993 cP) viscosities but decreased the amylose content of FBS. Colour, as measured by lightness value, morphology and crystalline type were not altered but the starches showed a loss of order and an increase in crystallinity after DHT. FBS appeared resilient to DHT but showed higher swelling power and pasting properties compared to the corn starch control. The optimum DHT conditions to produce starch with desirable properties are a temperature of 100 °C for 0.1716 h, with a desirability factor of 66 %. Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (© 2024 The Authors.)
Databáze:	MEDLINE
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