Information on the physicochemical variability in dry bean seeds from different varieties grown over distinct crop years is lacking. This study was designed to investigate the relationship between the environment and the seed characteristics of 25 edible dry bean varieties and to expand the knowledge on their proximate composition, starch digestibility, solvent retention capacity, and pasting and thermal properties. The impact of bean genotype (25 varieties), growing environment (two crop years), and powder particle size (≤0.5 mm, ≤1.0 mm) was investigated. Statistical differences (P > 0.05) in seed characteristics and in starch, amylose and protein contents were found among the 25 varieties. Unique pasting and thermal properties were observed, and genotype and particle size greatly affected these properties. The accumulated information can be used in breeding programs to select bean lines possessing unique properties for food ingredients while increasing the market value of the crop and enhancing human health.

缺乏有关在不同作物年度种植的不同品种的干豆种子理化变异性的信息。本研究旨在调查25种可食用干豆品种的环境与种子特性之间的关系，并扩大其近乎组成，淀粉消化率，溶剂保留能力以及糊化和热特性的知识。研究了大豆基因型（25个变种），生长环境（两个作物年）和粉粒大小（≤0.5毫米，≤1.0毫米）的影响。在这25个变种中，发现种子特性以及淀粉，直链淀粉和蛋白质含量的统计差异（P> 0.05）。观察到独特的糊化和热性质，并且基因型和粒度极大地影响了这些性质。