Journal article
Composition, molecular structure, properties, and modification of pulse starches: A review
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 …
Authors
Hoover R; Hughes T; Chung HJ; Liu Q
Journal
Food Research International, Vol. 43, No. 2, pp. 399–413
Publisher
Elsevier
Publication Date
March 2010
DOI
10.1016/j.foodres.2009.09.001
ISSN
0963-9969