School of Health Sciences, University of Ballarat, Mount Helen, VIC 3353, Australia.
Carbohydr Polym. 2013 Feb 15;92(2):1484-96. doi: 10.1016/j.carbpol.2012.10.035. Epub 2012 Oct 23.
The physicochemical properties of lentil starch were measured and linked up with its functional properties and compared with those of corn and potato starches. The amylose content of lentil starch was the highest among these starches. The crystallinity and gelatinization enthalpy of lentil starch were the lowest among these starches. The high amylose: amylopectin ratio in lentil starch resulted into low crystallinity and gelatinization enthalpy. Gelatinization and pasting temperatures of lentil starch were in between those of corn and potato starches. Lentil starch gels showed the highest storage modulus, gel strength and pasting viscosity than corn and potato starch gels. Peleg's model was able to predict the stress relaxation data of these starches well (R(2)>0.98). The elastic modulus of lentil starch gel was less frequency dependent and higher in magnitude at high temperature (60 °C) than at lower temperature (10 °C). Lentil starch is suitable where higher gel strengthened pasting viscosity are desired.
菜豆淀粉的物理化学性质进行了测量，并将其功能性质与其与玉米和马铃薯淀粉的功能性质进行了比较。菜豆淀粉的直链淀粉含量在这些淀粉中最高。菜豆淀粉的结晶度和糊化焓最低。菜豆淀粉中高直链淀粉：支链淀粉的比例导致其结晶度和糊化焓较低。菜豆淀粉的糊化和糊化温度介于玉米和马铃薯淀粉之间。菜豆淀粉凝胶的储能模量、凝胶强度和糊化粘度均高于玉米和马铃薯淀粉凝胶。Peleg 模型能够很好地预测这些淀粉的应力松弛数据（R²＞0.98）。菜豆淀粉凝胶的弹性模量在高温（60°C）时比在低温（10°C）时受频率的影响更小，幅度也更高。在需要更高凝胶强度和糊化粘度的情况下，菜豆淀粉是合适的选择。
