Composition, molecular structure, properties, and modification of pulse starches: A review
Citation
Hoover, R., Hughes, T., Chung, H.-J., and Liu, Q. (2009). "Composition, molecular structure, properties, and modification of pulse starches: A review.", Food Research International, 43(2), pp. 399-413. doi : 10.1016/j.foodres.2009.09.001
Abstract
The major carbohydrate of pulse seeds is starch, which accounts for 22-45% of the dry matter. In recent years, substantial progress has been made on the molecular structure of cereal and tuber starches and their impact on functionality. Similar studies on pulse starches are limited. This review summarizes the present status of knowledge on the isolation, composition, molecular structure, properties and modification of pulse starches. Future research needs in the area of pulse starches are outlined. © 2009 Elsevier Ltd. All rights reserved.