eprintid: 2942 rev_number: 6 eprint_status: archive userid: 2 dir: disk0/00/00/29/42 datestamp: 2022-07-22 23:30:13 lastmod: 2022-07-22 23:30:13 status_changed: 2022-07-22 23:30:13 type: article metadata_visibility: show creators_name: Suárez-Diéguez, Teodoro creators_name: Pérez-Moreno, Fidel creators_name: Ariza-Ortega, José Alberto creators_name: López-Rodríguez, Guadalupe creators_name: Nieto, Juan Antonio title: Obtention and characterization of resistant starch from creole faba bean (Vicia faba L. creole) as a promising functional ingredient ispublished: pub subjects: uneat_sn divisions: uninimx_produccion_cientifica full_text_status: none keywords: Resistant starch; Retrogradation; Debranching; Digestibility; Faba bean abstract: 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). date: 2021 publication: LWT volume: 145 pagerange: 111247 id_number: doi:10.1016/j.lwt.2021.111247 refereed: TRUE issn: 00236438 official_url: http://doi.org/10.1016/j.lwt.2021.111247 access: close language: en citation: Artículo Materias > Alimentación Universidad Internacional Iberoamericana México > Investigación > Producción Científica Cerrado Inglés 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). metadata Suárez-Diéguez, Teodoro; Pérez-Moreno, Fidel; Ariza-Ortega, José Alberto; López-Rodríguez, Guadalupe y Nieto, Juan Antonio mail SIN ESPECIFICAR (2021) Obtention and characterization of resistant starch from creole faba bean (Vicia faba L. creole) as a promising functional ingredient. LWT, 145. p. 111247. ISSN 00236438