Isolation, composition, and physicochemical properties of starch from legumes: A review

Abstract

The review focuses on the structural, morphological, and physicochemical properties of starch from legume sources. The objective was to summarize some essential properties which are well documented in case of cereal and tuber starches as compared to legume starches. Starch is isolated using the dry or wet milling techniques. The amylose content of legume starches varies from normal to high in the range of 17.00-51.69%. Moisture content, lipid, ash, and nitrogen content of the legume starches have been reported varying from 3.12-16.00%, 0.04-1.40%, 0.03-0.65%, and 0.00-0.43%, respectively. Scanning electron microscopy (SEM) has revealed the legume starch granules having varying shapes and dimensions like cereal and tuber starches. Low swelling, high solubility, and retrogradation of several legume starches indicate their higher functional properties as compared to cereal and potato starches. Pasting and thermal properties that have commonly been determined using rapid visco analyzer (RVA) and differential scanning calorimeter (DSC) are also presented in this article. Starch is one of the most important food ingredients of legumes that may be employed for innumerable industrial applications. It exists with diverse forms and characteristics which offer a great scope of their applications with high technological value in both food and non-food industries.

Production of resistant starch (RS3) from edible bean starches

“…Resistant starch in the corn starch was very low (0.12%), indicating higher susceptibility to enzymatic degradation by amylase compared to the bean starches (RS 5 30.52-60.28%). The amylose content in the bean starches ranged from 30.37 to 33.25%, which is within the range of amylose reported in bean starches (27-45%) (Du, Hongxin, Jay-Lin, & Yongfeng, 2014;Hoover & Ratnayake, 2002;Sandhu & Lim, 2008;Wani et al, 2016).…”

Poly(lactic acid)/starch composites: Effect of microstructure and morphology of starch granules on performance

“…Some starches appear in the form of agglomerates (G‐50 and wheat) while others tend to appear in the form of flakes (cassava and green bean). Such variation in morphology of starch granules, from different botanical sources, has been reported in several reviews and articles . It was also observed that the surface of starches extracted from either tuberous crop (potato, cassava, and sweet‐potato), vegetables (pea), or legumes (green bean) are smooth.…”

“…All the materials used in this experimental work are available commercially. Additionally, all the starches used in this work are popular food resources and the information related to their microstructures and molecular weights have been studied extensively …”

Reducing the glycaemic index and increasing the slowly digestible starch content in gluten‐free cereal‐based foods: a review

“…In particular, the high content of viscous soluble dietary fibre constituents, along with the relatively greater amylose (from 17% up to 52%) content when compared to starch from cereal grains, can mutually contribute to lowering the GI values of legumes, thus making legume flours and legume starches more suitable for promoting slow and moderate postprandial glucose and insulin responses in human subjects (Sandhu & Lim, 2008). In addition, legumes starches can form viscous pastes as compared to cereal starches, thus indicating high resistance to swelling and rupture (Wani et al, 2016). Detailed information concerning chemical composition and starch properties of several legume grains can be obtained elsewhere (Rebello et al, 2014;Wani et al, 2016).…”

“…In addition, legumes starches can form viscous pastes as compared to cereal starches, thus indicating high resistance to swelling and rupture (Wani et al, 2016). Detailed information concerning chemical composition and starch properties of several legume grains can be obtained elsewhere (Rebello et al, 2014;Wani et al, 2016).…”