02270naa a2200337 a 450000100080000000500110000800800410001902400270006010000180008724501220010526000090022752012990023665000100153565000270154565000190157265000110159165000200160265000100162265000130163265000120164565000140165765000230167170000230169470000170171770000230173470000210175770000230177870000190180170000220182077300900184220951282020-02-12 2019 bl uuuu u00u1 u #d7 a10.1002/jsfa.92922DOI1 aVANIER, N. L. aCharacteristics of starch from different bean genotypes and its effect on biodegradable films.h[electronic resource] c2019 aStarches from four common bean genotypes were characterized and used in the production of biodegradable films. Starches were characterized by their swelling power, solubility, amylose content, granule morphology, relative crystallinity, thermal and pasting properties, and susceptibility to a-amylase hydrolysis. Films were characterized according to their morphology, mechanical and water vapor barrier properties, whiteness and opacity. Depending on the common bean genotype, a great variation on starch properties may be found, which, in turn, clearly impact the characteristics of the starch-based films. Starches from BRS Pitanga and BRS Pérola genotypes exhibited the highest amylose content and the lowest swelling capabilities. Bean starch from the IPR Uirapuru genotype presented granules with an irregular surface and shape. Starches from IPR Uirapuru and BRS Estilo genotypes provided well-structured biodegradable films, without the occurrence of fissures or cracks. Moreover, starch films containing starch from BRS Estilo genotype exhibited the highest flexibility, permeability and solubility. The morphological, mechanical and water vapor barrier properties of films elaborated with common bean starch vary greatly as a function of the bean genotype used for starch production. aBeans aBiodegradable products aParticle films aStarch aStarch granules aAmido aBiofilme aFeijão aGenótipo aPhaseolus Vulgaris1 aOLIVEIRA, J. P. de1 aBRUNI, G. P.1 aEL HALAL, S. L. M.1 aVILLANOVA, F. A.1 aZAVAREZE, E. da R.1 aDIAS, A. R. G.1 aBASSINELLO, P. Z. tJournal of the Science of Food and Agriculturegv. 99, n. 3, p. 1207-1214, Feb. 2019.