Relationship between alpha-amylase degradation and the structure and physicochemical properties of legume starches.

摘要

Starches from different cultivars of black beans, pinto beans, smooth peas, lentils and wrinkled peas were isolated and their composition, physicochemical properties and susceptibility towards porcine pancreatic alpha-amylase were determined.; The yield of starch ranged from 16.4 to 34.1% on a whole seed basis. The shape of the granules in black bean, pinto bean, smooth pea and lentil varied from round to oval to irregular, while compounds in rounded rosette were observed for wrinkled pea starch. Bound and total lipids ranged from 0.26 to 0.80% and 0.35 to 0.84%, respectively. The total amylose content of black bean, pinto bean, smooth pea and lentil were in the range of 30.5--39.3%, whereas that of wrinkled pea was much higher (78.4%). The percentage of lipid-complexed amylose in native starches ranged from 10.3 to 12.2%. The X-ray diffraction pattern was of the 'B' type in wrinkled pea starch and of the 'C' type in the other starches. (Abstract shortened by UMI.)