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Composition, structure, functionality, and chemical modification of legume starches: a review
1Department of Biochemistry, Memorial University of Newfoundland, St. John's, Canada.
Canadian Journal of Physiology and Pharmacology
|January 1, 1991
Summary
Legume seed starch, a major component, has unique properties distinct from cereal and tuber starches. This review covers legume starch structure, functionality, and future research directions.
Area of Science:
- Agricultural Chemistry
- Food Science
- Carbohydrate Chemistry
Background:
- Starch is the primary carbohydrate in legume seeds, comprising up to 45% of seed weight.
- Research on starch structure-function relationships has predominantly focused on cereal and tuber starches, with less attention paid to legume starches.
Purpose of the Study:
- To comprehensively review the current knowledge on legume starch.
- To discuss composition, structure, functionality, digestibility, and chemical modification of legume starches.
- To cover concepts of granule structure, gelatinization, retrogradation, and rheology specific to legume starches.
Main Methods:
- Literature review of existing research on legume starch.
- Synthesis of information on starch composition, structure, and properties.
- Analysis of concepts related to starch behavior (gelatinization, retrogradation, rheology).
Main Results:
- Legume starches exhibit distinct characteristics compared to cereal and tuber starches.
- A significant body of knowledge exists on legume starch composition and structure.
- Understanding of legume starch functionality, digestibility, and modification is evolving.
Conclusions:
- Further research is needed to fully elucidate the unique chemistry and applications of legume starches.
- Bridging the knowledge gap between legume and other starches is crucial for optimizing their use.
- Future studies should focus on detailed characterization and functional properties of legume starches.