The effect of storage on the solubilization pattern of bean hull non-starch polysaccharides

The storage of Carioca bean at 30 °C and 75% relative humidity for eight months altered the solubilization pattern of hulls non-starch polysaccharides. The polysaccharide physicochemical pattern changed, resulting in a shift in the composition of water-soluble and water-insoluble polysaccharides caused by the insolubilization of galacturonans and xyloglucan. Hulls make up 10% of whole beans, which showed an increase of about 5% in water-insoluble polysaccharides and a decrease of about 1% in water-soluble polysaccharides with aging. These values suggest that cotyledons and hulls together account for an increase of about 2 g of water-insoluble polysaccharides and a decrease of 1.5 g of water-soluble polysaccharides per 100 g of beans. This change in the polysaccharide composition may produce a considerable difference in the dietary fiber profile. The alterations observed in bean hull non-starch polysaccharide composition were similar to those previously observed in the cotyledon.