Composition, Structure, Functionality, and Chemical Modification of Legume Starches: a Review
Overview
Physiology
Authors
Affiliations
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.
Frangopoulos T, Ketesidis A, Marinopoulou A, Goulas A, Petridis D, Karageorgiou V Foods. 2024; 13(20).
PMID: 39456395 PMC: 11506849. DOI: 10.3390/foods13203333.
Optimisation of dry heat treatment conditions for modification of faba bean ( L.) starch.
Fasakin O, Uchenna O, Ajayi O, Onarinde B, Konar S, Seung D Heliyon. 2024; 10(16):e35817.
PMID: 39253227 PMC: 11381590. DOI: 10.1016/j.heliyon.2024.e35817.
Umnajkitikorn K, Boonchuen P, Senavongse R, Tongta S, Tian Y, Hu Y Front Plant Sci. 2024; 15:1332150.
PMID: 38751837 PMC: 11094274. DOI: 10.3389/fpls.2024.1332150.
Correlation analysis on physicochemical and structural properties of sorghum starch.
Yan S, Li Z, Wang B, Li T, Li Z, Zhang N Front Nutr. 2023; 9:1101868.
PMID: 36712512 PMC: 9873550. DOI: 10.3389/fnut.2022.1101868.
Richards T, Rankovic A, Cant J, Shoveller A, Adolphe J, Ramdath D Animals (Basel). 2021; 11(10).
PMID: 34679949 PMC: 8532653. DOI: 10.3390/ani11102928.