Composition, structure, functionality, and chemical modification of legume starches: a review
- 1 January 1991
- journal article
- review article
- Published by Canadian Science Publishing in Canadian Journal of Physiology and Pharmacology
- Vol. 69 (1) , 79-92
- https://doi.org/10.1139/y91-012
Abstract
The major carbohydrate of the legume seed is starch, which represents up to 45% of the total seed weight. In recent years, substantial progress has been made in understanding the relationship between starch structure and functionality. However, these studies have been mainly on cereal and tuber starches. The present status of knowledge on the composition, structure, functionality, digestibility, and chemical modification of legume starches is reviewed. In addition present concepts of granule structure, gelatinization, retrogradation, and rheology are also reviewed. Future research needs in the area of legume starch chemistry are discussed.Key words: legume starch, structure, functionality, modification, digestibility.Keywords
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