Abstract
This study aimed to modify granular lentil (LS), faba bean (FBS) and pea (PS) starches with maltogenic α-amylase (MGA) from Bacillus stearothermophilus, and the MGA-modified starches were then characterized and compared with that produced from native normal maize starch (NMS). MGA treatment did not change the wide-angle X-ray diffraction (WAXD) patterns for all starches. The chain lengths of amylose and long branch chain of amylopectin of all starches were shortened by MGA hydrolysis. The shortening of amylopectin chain length resulted in the retardation of retrogradation rates. The degradation of molecular and granular structures was attributed to the extremely low pasting viscosities of all MGA-modified starches. The 24-h MGA modification increased the resistant starch (RS) contents of cooked LS, FBS, PS and NMS by 5.9%, 6.5%, 4.2% and 4.7%, respectively. The information presented in this study will be important for pulse industries to find new markets for the underutilized pulse starches.
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