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Starch Content and α-Amylolysis Rate in Precooked Legume Flours

Tovar, Juscelino LU orcid ; Björck, Inger M. LU and Asp, Nils-Georg LU (1990) In Journal of Agricultural and Food Chemistry 38(9). p.1818-1823
Abstract

Dried lentils (Lens culinaris) and beans (Phaseolus vulgaris, black, brown, white, and red) were boiled until soft, freeze-dried, and milled. This procedure yielded precooked flours (PCF), rich in intact cells filled with starch granules. Starch content in the various bean PCFs was underestimated by enzymic assays. Potentially available starch in PCFs was evaluated after complete release of starch by mechanical disruption of cell wall structures. Total starch content, measured after solubilization in 2 N KOH, was higher than the potentially available starch, indicating that all PCFs contained important quantities of resistant starch, i.e., retrograded amylose (3–9%, dwb). Limited enzymic availability of starch in PCFs was... (More)

Dried lentils (Lens culinaris) and beans (Phaseolus vulgaris, black, brown, white, and red) were boiled until soft, freeze-dried, and milled. This procedure yielded precooked flours (PCF), rich in intact cells filled with starch granules. Starch content in the various bean PCFs was underestimated by enzymic assays. Potentially available starch in PCFs was evaluated after complete release of starch by mechanical disruption of cell wall structures. Total starch content, measured after solubilization in 2 N KOH, was higher than the potentially available starch, indicating that all PCFs contained important quantities of resistant starch, i.e., retrograded amylose (3–9%, dwb). Limited enzymic availability of starch in PCFs was also demonstrated by their low -amylolysis rate. Pepsin preincubation and additional heat treatment increased the rate and extent of in vitro enzymic hydrolysis. Considerable differences in susceptibility to a-amylase attack were observed between the various legume flours.

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publication status
published
subject
in
Journal of Agricultural and Food Chemistry
volume
38
issue
9
pages
6 pages
publisher
The American Chemical Society (ACS)
external identifiers
  • scopus:0001165711
ISSN
0021-8561
DOI
10.1021/jf00099a007
language
English
LU publication?
yes
id
bfc914c9-522f-4af8-bfee-697b9ed6e3f1
date added to LUP
2018-10-05 16:42:23
date last changed
2024-01-15 02:54:06
@article{bfc914c9-522f-4af8-bfee-697b9ed6e3f1,
  abstract     = {{<p>Dried lentils (<i>Lens culinaris</i>) and beans (<i>Phaseolus vulgaris</i>, black, brown, white, and red) were boiled until soft, freeze-dried, and milled. This procedure yielded precooked flours (PCF), rich in intact cells filled with starch granules. Starch content in the various bean PCFs was underestimated by enzymic assays. Potentially available starch in PCFs was evaluated after complete release of starch by mechanical disruption of cell wall structures. Total starch content, measured after solubilization in 2 N KOH, was higher than the potentially available starch, indicating that all PCFs contained important quantities of resistant starch, i.e., retrograded amylose (3–9%, dwb). Limited enzymic availability of starch in PCFs was also demonstrated by their low -amylolysis rate. Pepsin preincubation and additional heat treatment increased the rate and extent of in vitro enzymic hydrolysis. Considerable differences in susceptibility to a-amylase attack were observed between the various legume flours.</p>}},
  author       = {{Tovar, Juscelino and Björck, Inger M. and Asp, Nils-Georg}},
  issn         = {{0021-8561}},
  language     = {{eng}},
  month        = {{09}},
  number       = {{9}},
  pages        = {{1818--1823}},
  publisher    = {{The American Chemical Society (ACS)}},
  series       = {{Journal of Agricultural and Food Chemistry}},
  title        = {{Starch Content and α-Amylolysis Rate in Precooked Legume Flours}},
  url          = {{http://dx.doi.org/10.1021/jf00099a007}},
  doi          = {{10.1021/jf00099a007}},
  volume       = {{38}},
  year         = {{1990}},
}