COMPOSITION, STRUCTURE, FUNCTIONALITY, AND CHEMICAL MODIFICATION OF LEGUME STARCHES - A REVIEW

被引：150

作者：

HOOVER, R ^{[1
]}

SOSULSKI, FW ^{[1
]}

机构：

[1] UNIV SASKATCHEWAN,DEPT CROP SCI & PLANT ECOL,SASKATOON S7N 0W0,SASKATCHEWAN,CANADA

来源：

CANADIAN JOURNAL OF PHYSIOLOGY AND PHARMACOLOGY | 1991年 / 69卷 / 01期

关键词：

LEGUME STARCH; STRUCTURE; FUNCTIONALITY; MODIFICATION; DIGESTIBILITY;

D O I：

10.1139/y91-012

中图分类号：

R9 [药学];

学科分类号：

1007 ;

摘要：

The major carbohydrate of the legume seed is starch, which represents up to 45% of the total seed weight. In recent years, substantial progress has been made in understanding the relationship between starch structure and functionality. However, these studies have been mainly on cereal and tuber starches. The present status of knowledge on the composition, structure, functionality, digestibility, and chemical modification of legume starches is reviewed. In addition present concepts of granule structure, gelatinization, retrogradation, and rheology are also reviewed. Future research needs in the area of legume starch chemistry are discussed.

引用

页码：79 / 92

页数：14

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