Pulse starch is a promising alternative food ingredient. The demand for pulse starch is increasing due to attributed functionalities, healthier food preferences, and its clean label. However, the functional attributes that would facilitate utilization of pulse starch by food industries require additional investigation. In this study, starch from 18 pulses are purified and selected functional properties are characterized. 18‐pulse seed types are wet milled and used for starch isolation. Yield, proximate compositions, solubility, swelling power, least gelation concentration, oil and water absorption capacities (OAC and WAC), and water absorption and solubility indexes (WAI and WSI) are characterized for each of the starches. Additionally, the effect of moist‐heat treatment and oil‐type on WAC, WAI, WSI, and OAC are determined. Results indicate differences in yield, proximate composition, L* color value, granule morphology, and starch WAC and OAC based on biotypes and significantly (p < 0.05) differed by moist‐heat treatment, and oil type, respectively. The WAC is correlated to amylose content (Pearson correlation coefficient; r = 0.551, p < 0.01). This study provides a basis for better understanding the functionality of pulse starches, enabling their improved usage as food ingredients.

中文翻译：

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来自18个脉冲的纯化淀粉具有明显不同的形态，吸油量和吸水量，溶胀力和浊度

豆类淀粉是有前途的替代食品成分。归功于功能性，更健康的食品偏爱及其干净的标签，对豆类淀粉的需求正在增加。但是，有助于食品工业利用豆类淀粉的功能特性需要进一步研究。在这项研究中，对来自18个脉冲的淀粉进行了纯化，并对选定的功能特性进行了表征。将18脉冲种子类型湿磨并用于淀粉分离。对每种淀粉表征了产率，接近的组成，溶解度，溶胀能力，最小胶凝浓度，油和水吸收能力（OAC和WAC）以及水吸收和溶解度指数（WAI和WSI）。此外，确定了湿热处理和油型对WAC，WAI，WSI和OAC的影响。p  <0.05）分别因湿热处理和油类型而异。WAC与直链淀粉含量相关（皮尔森相关系数；r  = 0.551，p  <0.01）。这项研究为更好地了解豆类淀粉的功能性提供了基础，从而使它们能够更好地用作食品成分。