Pulse starches are unique in their structure when compared with other crop starches. They contain high amounts of amylose and are characterized by a C-type crystalline polymorph. These characteristics make pulse starches distinctive and provide them with unique physicochemical and nutritional properties, such as low gelatinization onset (To) and peak (Tp) temperatures, low gelatinization enthalpy (ΔH), high final and setback viscosities during pasting, and relatively low digestibility. This chapter reviews present studies and current knowledge on pulse starch extractions, granular structure, molecular characteristics, physicochemical and nutritional properties, and industrial utilization. The information contained in this chapter will be beneficial for both pulse industry stakeholders and the future researchers studying pulses.
Authors
Zhang Y; Dupuis JH; Liu Q
Book title
Starch in Food Structure Function and Applications