豆类淀粉的组成、结构、功能及化学改性：综述
Composition, structure, functionality, and chemical modification of legume starches: a review.
作者信息
Hoover R, Sosulski F W
机构信息
Department of Biochemistry, Memorial University of Newfoundland, St. John's, Canada.
出版信息
Can J Physiol Pharmacol. 1991 Jan;69(1):79-92. doi: 10.1139/y91-012.
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.
豆类种子的主要碳水化合物是淀粉，其占种子总重量的比例高达45%。近年来，在理解淀粉结构与功能之间的关系方面取得了重大进展。然而，这些研究主要集中在谷物和块茎淀粉上。本文综述了豆类淀粉在组成、结构、功能、消化率和化学改性方面的知识现状。此外，还综述了颗粒结构、糊化、老化和流变学的当前概念。讨论了豆类淀粉化学领域未来的研究需求。
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