TY  - JOUR
AV  - none
VL  - 145
JF  - LWT
A1  - Suárez-Diéguez, Teodoro
A1  - Pérez-Moreno, Fidel
A1  - Ariza-Ortega, José Alberto
A1  - López-Rodríguez, Guadalupe
A1  - Nieto, Juan Antonio
TI  - Obtention and characterization of resistant starch from creole faba bean (Vicia faba L. creole) as a promising functional ingredient
N2  - A procedure easy to upscale industrially aimed at obtaining resistant starch (RS) type III (RS-III) was optimized, using a native faba bean from Mexico (Vicia faba L. creole) as RS source for the first time. Pullulanase debranching treatment (6?18 enzyme units (U)/g starch; 0?27 h) and retrogradation process (?30 °C, 2 °C or 20 °C; 1?6 days) was optimized for faba beans. Optimal conditions were determined at 18 U/g for 27 h and a retrogradation process at 20 °C for 6 days. Obtained faba bean RS was also compared with RS obtained from conventional sources, beans (Phaseolus vulgaris L. Jamapa) and maize, under these optimal conditions. Beans (faba beans, 64.88%; beans, 64.84%) yielded greater RS-III than maize (58.44%). The retrogradation process increased the crystallinity structure of the RS samples compared to their respective NS. Typical legume C pattern (faba bean and beans) and cereal A pattern (maize) of samples changed to an irregular polymorphic morphology type B + V, caused by retrogradation, and increasing RS content. As consequence, the digestibility of the retrograded samples was significantly reduced (approximately 50%) and increasing the amount of slow digestible starch fraction (SDS).
UR  - http://doi.org/10.1016/j.lwt.2021.111247
ID  - uninimx2942
SN  - 00236438
Y1  - 2021///
KW  - Resistant starch; Retrogradation; Debranching; Digestibility; Faba bean
ER  -