Structure of faba bean, black bean and pinto bean starches at different levels of granule organization and their physicochemical properties

The structure and physicochemical properties of pulse starches isolated from different cultivars of faba bean (FB), black bean (BB) and pinto bean (PB) were examined. FB starches exhibited numerous cracked granules, whereas the surface of PB and BB starches showed no evidence of cracks or indentations. Apparent amylose, phosphorus and bound lipid contents ranged from 25.8 to 33.6%, 0.004 to 0.009% and 0.13 to 0.15%, respectively. Variations in …