Pasting, morphological, thermal and crystallinity properties of starch isolated from beans stored under different atmospheric conditions

Few studies have elucidated the changes in starch properties during the long storage period, and none have explained the starch properties of bean grains stored under a nitrogen-modified atmosphere at a low-temperature. This study aims to evaluate the changes in pasting, morphological, thermal and crystallinity properties of starch isolated from carioca bean grains stored for 360 days under three different atmospheric conditions: hermetic storage at 5 °C, a nitrogen-modified atmosphere at 15 °C and a normal atmosphere at 25 °C. The starch isolated from grains stored under nitrogen at 15 °C did not differ in the solubility and pasting properties. However, they showed lower crystallinity, swelling power and heat that is necessary for gelatinisation compared to starch isolated from grains stored under a normal atmosphere at 25 °C. Therefore, the storage under nitrogen-modified atmosphere is an alternative for the preservation of the thermal and crystallinity properties of bean starch.