Lentil starch: Effect of the amylose content on structural, physicochemical, and digestibility characteristics

Lentils are a type of legume that have been cultivated and consumed in Asia and Europe for millennia. The seeds of this plant are rich in nutrients and primarily contain starch. This study investigated the impact of amylose content (13.9-20.0 %) on molecular, physicochemical, and digestibility properties of four lentil starches. The 4 starches did not differ significantly in appearance, and all exhibited C-type crystallization. Higher amylose content (NMG-1: 20.0 %) correlated with larger granules of 22.2 μm, reduced solubility (3.3 %), elevated gelatinization temperatures (To: 64.8 °C), and enhanced thermal stability, attributed to stabilized double helix structure. Conversely, low-amylose starch (NX-1: 13.9 %) exhibited higher swelling power (11.6 g/g) and adhesiveness (-21.90 g/s), with superior slow digesting and resistant starch fractions. NMG-1 demonstrated structural rigidity (hardness: 3023.60 g) and low breakdown viscosity (1647 cP), ideal for heat-stable applications, while NX-1's viscous properties suited sauces or low-GI products. Intermediate amylose varieties GS-1 and GS-2 balanced solubility and texture for general thickening. The results obtained provide a comprehensive information of the functional properties of lentil starch. Findings highlight amylose-driven functional diversity, guiding tailored starch selection for food processing and functional food design.