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Effect of storage of adzuki bean (Vigna angularis) on starch and protein properties

Citation

Yousif, AM and Batey, IL and Larroque, OR and Curtin, B and Bekes, F and Deeth, HC, Effect of storage of adzuki bean (Vigna angularis) on starch and protein properties, LWT - Food Science and Technology, 36, (6) pp. 601-607. ISSN 0023-6438 (2003) [Refereed Article]

Copyright Statement

Copyright 2003 Swiss Society of Food Science and Technology

DOI: doi:10.1016/S0023-6438(03)00078-1

Abstract

Differential scanning calorimetry was used to evaluate the effect of storage at 10C, 20C and 30C, and 40% and 65% relative humidity (RH) on adzuki bean starch gelatinisation and protein denaturation temperatures. Storage for 6 months at an elevated storage temperature (30C) caused increases in the starch gelatinisation onset temperature To) and gelatinisation peak temperature (Tp) for both Bloodwood and Erimo varieties. Storage at 40% RH resulted in higher To and Tp values than storage at 65% RH. The To of starch from Bloodwood and Erimo beans stored for up to 1.5 months at 10C and 65% were similar to those of fresh beans.

The changes in the salt-soluble protein component were less clear cut than those of the starch. Nonetheless, protein extracted from beans stored at 40% RH exhibited significantly lower To and Tp values compared with those stored at 65% RH. This indicates some destabilisation of the protein at the higher RH.

These results suggest that detrimental changes occur in starch and, to a lesser extent protein, of adzuki beans stored under unfavourable conditions. On the basis of these results, the best storage conditions to maintain the characteristics of fresh beans are low temperatures (e.g. 10C) and high RH (e.g. 65%).

Item Details

Item Type:Refereed Article
Keywords:adzuki, DSC, protein, starch, storage
Research Division:Agricultural, Veterinary and Food Sciences
Research Group:Food sciences
Research Field:Food chemistry and food sensory science
Objective Division:Plant Production and Plant Primary Products
Objective Group:Grains and seeds
Objective Field:Grain legumes
UTAS Author:Yousif, AM (Dr Adel Yousif)
ID Code:136815
Year Published:2003
Web of Science® Times Cited:19
Deposited By:Agriculture and Food Systems
Deposited On:2020-01-20
Last Modified:2020-03-31
Downloads:0

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