Effect of germination time on structural properties of azuki bean flour (Vigna agularis) germination

Authors

DOI:

https://doi.org/10.33448/rsd-v9i2.2317

Keywords:

X-ray diffraction; FTIR; Legume.

Abstract

The aim of the present work was to analyze the structural properties of germinated adzuki bean flour at different germination stages. Germination was conducted with four replications of 50 seeds and germination was performed at 6, 8, 10 and 12 days, considering protrusion or root size as an indicator of germination. To obtain the flour, germinated adzuki beans were placed in trays and placed in a drying oven at a temperature of 50 °C and an air velocity of 1.0 m.s-1 until constant mass; X-ray diffraction analyzes and Fourier transform infrared spectroscopy were performed in the formulations. All samples were classified as crystallinity type A and showed an increase in the degree of crystallinity according to germination time. The structure of molecules of germinated adzuki bean flour was modified according to germination time and root size. Differences in intensity were observed in diffractograms and spectrograms, in the latter no different peak was verified by prolonged germination.

References

Ambigaipalan, P., Hoover, R., Donner, E., Liu, Q., Jaiswal, S., Chibbar, R., & Seetharaman, K. (2011). Structure of faba bean, black bean and pinto bean starches at different levels of granule organization and their physicochemical properties. Food Research International, 44(9), 2962-2974.

Ascheri, D. P. R., Morais, C. C., Asquieri, E. R., Carvalho, C. W. P., & Ascheri, J. L. R. (2014). Characterization of starch extracted from the roots of Cissus simsiana Roem. & Schult. Semina: Ciências Agrárias, 35(2), 787-799.

Bedin, A. C. (2014). Caracterização de misturas de amidos de feijão e tuberosas (mandioca e batata-doce) e sua aplicação na obtenção de biofilmes.

Bewley, J. D., Hempel, F. D., Mccormick, S., Zambryski, P. Reproductive development. In: Buchanan, B.B.; Gruissem, W.; Jones, R.L. (Eds.). (2001). Biochemistry and molecular biology of plants. Rockville, MD: Courier Companies.

Brasil. Ministério da Agricultura e Reforma Agrária. Secretaria Nacional de Defesa Agropecuária. Departamento Nacional de Defesa Vegetal. (2009). Regras para análise de sementes. Brasília.

Chung, H. J., Liu, Q., Lee, L., Wei, D. (2011). Relationship between the Structure, physicochemical Properties and in Vitro Digestibility of Rice Starches with Different Amylose Contents. Food Hydrocolloids, 25, p.968–975.

Donnald, A. M. (2004). Understanding starch structure and functionality. In: Eliasson, A. C. Starch in food: structure function and applications. CRC Press, cap. 5, p. 156-184.

Granza, A. G., Travalini, A. P., Farias, F. O., Colman, T. A. D., Schnitzler, E., & Demiate, I. M. (2015). Effects of acetylation and acetylation–hydroxypropylation (dual-modification) on the properties of starch from Carioca bean (Phaseolus vulgaris L.). Journal of Thermal Analysis and Calorimetry, 119(1), 769-777.

Hoover, R., & Ratnayake, W. S. (2002). Starch characteristics of black bean, chick pea, lentil, navy bean and pinto bean cultivars grown in Canada. Food Chemistry, 78(4), 489-498.

Kaga, A., Isemura, T., Tomooka, N., Vaughan, D. 2008. The genetics of domestication

of the azuki bean (Vigna angularis). Genetics, 178(2), 1013e1036.

Kan, L., Nie, S., Hu, J., Wang, S., Bai, Z., Wang, J., Zhou, Y., Jiang, J., Zeng, Q., & Song, K. (2018). Comparative study on the chemical composition, anthocyanins, tocopherols and carotenoids of selected legumes. Food Chemistry, 260, 317-326.

López-Amoros, M. L., El-Naggar, T., Dueñas, M., Ortega, T., Estrella, Hernandez, T., Carretero, M. E. (2013). Effect of cooking and germination on phenolic composition and biological properties of dark beans (Phaseolus vulgaris L.). Food Chemistry, 138(1), 547-555.

Maaran, S., Hoover, R., Donner, E., & Liu, Q. (2014). Composition, structure, morphology and physicochemical properties of lablab bean, navy bean, rice bean, tepary bean and velvet bean starches. Food chemistry, 152, 491-499.

Mina, J., Valadez-Gonzalez, A., Herrera-Franco, P., Zuluaga, F., & Delvasto, S. (2011). Physicochemical characterization of natural and acetylated thermoplastic cassava starch. Dyna, 78(166), 174-182.

Mrozek, M. F., & Weaver, M. J. (2002). Detection and identification of aqueous saccharides by using surface-enhanced Raman spectroscopy. Analytical chemistry, 74(16), 4069-4075.

Mukai, Y., & Sato, S. (2011). Polyphenol-containing azuki bean (Vigna angularis) seed coats attenuate vascular oxidative stress and inflammation in spontaneously hypertensive rats. The Journal of Nutritional Biochemistry, 22(1), 16-21.

Pajak, P., Socha, R.; Galkowska, D., Roznowski, J., Fortuna, T. (2014). Phenolic profile and antioxidant activity in selected seeds and sprouts. Food Chemistry, 43, 300–306.

Sajilata, M. G., Singhal, R. S., & Kulkarni, P. R. (2006). Resistant starch–a review. Comprehensive reviews in food science and food safety, 5(1), 1-17.

Silverstein, R. M., & Bassler, G. C. (1962). Spectrometric identification of organic compounds. Journal of Chemical Education, 39(11), 546.

Taiz, L., & Zeiger, E. (2004). Fisiologia Vegetal (3. ed). Porto Alegre: Artmed.

Valencia, G. A., Moraes, I. C. F., Lourenço, R. V., Bittante, A. M. Q. B., & Sobral, P. J. D. A. (2015). Physicochemical, morphological, and functional properties of flour and starch from peach palm (Bactris gasipaes K.) fruit. Starch‐Stärke, 67(1-2), 163-173.

Vanier, N. L., da Rosa Zavareze, E., Pinto, V. Z., Klein, B., Botelho, F. T., Dias, A. R. G., & Elias, M. C. (2012). Physicochemical, crystallinity, pasting and morphological properties of bean starch oxidised by different concentrations of sodium hypochlorite. Food chemistry, 131(4), 1255-1262.

Van Soest, J. J., & Vliegenthart, J. F. (1997). Crystallinity in starch plastics: consequences for material properties. Trends in biotechnology, 15(6), 208-213.

Win, K. T., Oo, A. Z., Kojima, K., Salem, D., Yamaya, H., Bellingrath-Kimura, S. D., ... & Yokoyama, T. (2016). Genotypic difference in 137Cs accumulation and transfer from the contaminated field in Fukushima to azuki bean (Vigna angularis). Journal of environmental radioactivity, 158, 138-147.

Won, C., Jin, Y. I., Kim, M., Lee, Y., Chang, Y. H. (2017). Structural and Rheological Properties of Potato Starch Affected by Degree of Substitution by Octenyl Succinic Anhydride. International Journal of Food Properties. Doi:10.1080/10942912.2016.1272610.

Downloads

Published

01/01/2020

How to Cite

ALMEIDA, R. L.; SANTOS, N. C.; PEREIRA, T. dos S.; SILVA, V. M. de alcântara; RIBEIRO, V. H. de A.; BORGES, I. M. S.; ALMEIDA, R. D.; SILVA, L. R. I. da; MOREIRA, F. I. N.; CABRAL, M. B. Effect of germination time on structural properties of azuki bean flour (Vigna agularis) germination. Research, Society and Development, [S. l.], v. 9, n. 3, p. e28932317, 2020. DOI: 10.33448/rsd-v9i2.2317. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/2317. Acesso em: 26 dec. 2024.

Issue

Vol. 9 No. 3

Section

Agrarian and Biological Sciences

License

Authors who publish with this journal agree to the following terms:

1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.