Composition, molecular structure, properties, and modification of pulse starches: A review

The major carbohydrate of pulse seeds is starch, which accounts for 22–45% of the dry matter. In recent years, substantial progress has been made on the molecular structure of cereal and tuber starches and their impact on functionality. Similar studies on pulse starches are limited. This review summ...

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Veröffentlicht in:	Food research international 2010-03, Vol.43 (2), p.399-413
Hauptverfasser:	Hoover, R, Hughes, T, Chung, H.J, Liu, Q
Format:	Artikel
Sprache:	eng
Schlagworte:	carbohydrate content Carbohydrates Cereals chemical constituents of plants chemical structure dry matter content Drying Foods functional properties legumes literature reviews modified starch Molecular structure Seeds starch Starches
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Beschreibung
Zusammenfassung:	The major carbohydrate of pulse seeds is starch, which accounts for 22–45% of the dry matter. In recent years, substantial progress has been made on the molecular structure of cereal and tuber starches and their impact on functionality. Similar studies on pulse starches are limited. This review summarizes the present status of knowledge on the isolation, composition, molecular structure, properties and modification of pulse starches. Future research needs in the area of pulse starches are outlined.
ISSN:	0963-9969
DOI:	10.1016/j.foodres.2009.09.001