Studies on the Starches of Edible Legume Seeds

Abstract

A review with 73 references (1954-1968) including 22 references of Kawamura, Tada, et al. The legumes studied are the peanut, broad bean, pea, adzuki bean, mung bean, kidney bean, asparagus bean, hyacinth bean, sword bean, soybean, and Yokohama bean. Topics include physical properties of starch granules, fractionation and determination of amylose and amylopectin, and biochemical studies on starch metabolism. Legume starches were divided into two groups according to granule size, a (large) and b (small), according to amylose content, α(high) and β(low), and according to the Brabender amylogram, A (nonviscous paste) and B (viscous paste). All starches belonging to A had large granules (a) and high amylose content (α), while most of starches of B had small granules (b) and low amylose content (β). The starches from mature broad beans and peas belonged to a and α, while those from immature ones belonged to b and β . In broad beans and peas, appositive growth of starch granules was presumed.