Lentil Starch Research Articles

Debranched Lentil Starch-Sodium Alginate-Based Encapsulated Particles of Lacticaseibacillus rhamnosus GG: Morphology, Structural Characterization, In Vitro Release Behavior, and Storage Stability.

Starches with different degrees of debranching (DBS30, DBS60, and DBS90) and sodium alginate were used as the wall material for encapsulating particles of Lacticaseibacillus rhamnosus GG (LGG). The structural characteristics of these encapsulated particles were examined, along with the impact of varying levels of debranching on the encapsulation efficiency, the in vitro release of LGG under the simulated gastrointestinal environment, and the storage stability of the encapsulated particles. The results revealed a transformation in the crystalline polymorph from C- to B+V-type following debranching and retrogradation. This process also resulted in a significant decrease in molecular weight and polydispersity index, accompanied by an increase in amylose and resistant starch levels along with the relative crystallinity of the debranched lentil starch. Comparatively, DBS60-LGG and DBS90-LGG exhibited higher encapsulation efficiency and encapsulation yield than UDBS-LGG and DBS30-LGG. Furthermore, these encapsulated particles provided enhanced protection for LGG in both the simulated gastrointestinal environment and the storage process. It can be inferred that a superior encapsulation performance of the debranched lentil starch-sodium alginate-based encapsulated LGG particles was associated with higher debranching levels, a more uniform molecular weight distribution, and a more ordered multi-scale structure of the debranched lentil starch.

Exploring the potential of flour, starch concentrate, and protein concentrate from Richlea lentils in the development of lentil based extruded puffs.

Lentil puffs were developed from a mixed design of varying weight fractions of lentil flour (x1), lentil starch concentrate (x2), and lentil protein concentrate (x3) using a twin-screw pilot scale extruder at a dry feed rate of 20kg/h (d.b.), a water feed rate of 2kg/h, and an extruder screw speed of 350rpm. Evaluations of the extrudate properties (expansion ratio, unit density), instrumental texture (hardness, crunchiness, and crispiness), and sensory properties (overall and texture liking, just about right (JAR), and check all that apply (CATA) were conducted, and the optimum lentil puff formulation was determined from sensory liking. Increasing x1 and x2 both increased the expansion ratio of the lentil puffs, whereas the interactions of x3 with x1 and x2 both reduced the unit density. All three formulation factors positively impacted the instrumental crunchiness and crispiness of the lentil puffs, whereas x3 had a larger impact on crunchiness, and x1 and x2 had a larger impact on crispiness. Lentil puff formulations with x3≥0.66 presented significantly lower sensory liking scores than those with x2≥0.33. The JAR test revealed that all lentil puff formulations were penalized for not having the right level of hardness, whereas the CATA test identified the crispy and crunchy attributes to positively correlate with overall and texture liking scores. The optimum lentil puff formulation was predicted from a maximum overall liking score of 6.1 and texture liking score of 6.7, to contain 50% (w/w, d.b.) of lentil starch concentrate and 25% of both lentil flour and lentil protein concentrate.

Structural and Pasting Properties of Lentil Starch: A Comprehensive Review

ABSTRACTLentils are highly nutritious as they are rich in both proteins and starch, making them a crucial component of the human diet. This review article focuses on the morphology, microstructure, and pasting properties of lentil starch (LS). The LS exhibits poor crystallinity due to its high amylose‐to‐amylopectin ratio as reflected in its pasting behavior. The shapes of the LS granule range a wide variety, starting from huge ovals to small rounds, as captured in the scanning electron microscope (SEM). Fourier transform infrared (FTIR) spectroscopy displays the arrangement of starch molecules at the vicinity of the granule surface and detects the presence of additional functional groups in the modified starches. X‐ray diffraction (XRD) demonstrates both the qualitative and quantitative alterations in the crystalline domains of starch granules effectively. Nuclear magnetic resonance (NMR), in particular 13C CP/MAS have successfully examined the structural order of amylolyzed LS concentrations and amylose–lipid complex at the molecular level. This review might be of interest to the professionals involved in food and pharmaceuticals on product development using lentil as one of the ingredients in their formulations.

Differentiation of electron beam and X-ray irradiation modified starch under vacuum conditions: Multi-scale structure and properties

This study modified lentil starch stored in a vacuum and regular (Ziplock-packed) conditions using electron beam irradiation and X-rays. The effects of these irradiations and environments on starch modification were evaluated by comparing changes in physicochemical and functional properties. Both electron beam and X-ray irradiation significantly reduced the short-range order and molecular weight of the starch while increasing the content of short chains. Under a vacuum environment, all irradiations exhibited more substantial degradation effects than regular conditions. Electron beam irradiation significantly reduced the relative crystallinity and the content of long chains, whereas X-rays had a more pronounced impact on disrupting the crystal structure of lentil starch. The vacuum environment enhanced the effectiveness of irradiation in improving the antidigestive properties of starch, leading to an increase in resistant starch content from 75.75% to 79.22%. This study offers new insights into producing modified starches using irradiation in combination with specific treatment environments.

Evolution of multi-scale structure and microbiota metabolism of lentil resistant starch during the dynamic fermentation in vitro

This study investigated the structural changes of resistant starch (RS) derived from autoclaved lentil starch (ALRS) and untreated lentil starch (ULRS) during in vitro colonic fermentation, as well as their regulatory effects on the composition of the intestinal microbiota. Following in vitro fermentation, both RS samples exhibited a progressive decrease in molecular weight and a gradual increase in double helix/order. Bifidobacterium was more abundant in ULRS during the initial period of fermentation, while ALRS showed higher abundance in the later stage. ALRS demonstrated greater production of short-chain fatty acids (SCFAs) compared to ULRS, likely attributed to its higher structural order and faster fermentation pattern. The distinct surface morphologies of ULRS and ALRS played a crucial role in determining the accessibility of RS substrates for microbial fermentation. These different structural patterns also influenced the shifts in microbial composition in fecal cultures, leading to variations in SCFAs production through anaerobic fermentation.

The Effect of Maltose on Structural, Physicochemical, and Digestive Properties of Lentil Starch under Electron Beam Irradiation.

This study investigated the effects of electron beam irradiation (EBI) on the structural, physicochemical, and functional properties of lentil starch with varying maltose content. EBI did not significantly disrupt the starch's surface structure or cause amorphization of starch and maltose crystals, but it significantly reduced the intensity of starch's XRD peaks. The presence of maltose intensified internal growth ring damage, leading to more cross-link and rearrangement between short chains, improving short-range ordering of lentil starch and enhancing starch's solubility and thermal stability. Additionally, adding maltose that EBI then treats can lead to an increased content of slowly digestible starch in samples.

Lentil aspiration pneumonitis

This patient has a complex medical history that includes intellectual disability, blindness, deafness, seizure disorder, tracheomalacia, and recurrent aspiration. He had a percutaneous endoscopic gastrostomy in place for tube feeding. He again presented with acute respiratory distress, hypoxemia, fever, and leukocytosis. Chest computed tomography (CT) revealed bilateral infiltrates and nodular densities. A previous chest CT done 6 years prior to admission revealed multiple micronodules scattered throughout both lung fields. The patient had had a previous lung biopsy 20 years prior to admission which revealed lentil starch material in bronchioles and multifocal foreign body giant cell reactions. The patient was treated with an empiric antibiotic regimen and improved. This case demonstrates the radiographic and histologic changes associated with lentil pneumonia which is an unusual type of aspiration pneumonia. Keywords: Lentil pneumonia, granulomas, aspiration, nodules

Morphological, structural, chemical, vibrational, thermal, pasting, and functional changes in pea starch during germination process

Background: Changes in the structural and physicochemical properties of pea starch could be significantly affected by germination treatment, which can provide a theoretical basis for promoting the use of this starch in the food industry. Methods: This work aims to evaluate the effect of germination time on the structural, thermal, rheological and functional properties of pea starches to determine their potential in the production of fermented beverages. The physicochemical changes during the germination process of peas and native and germinated starch granules were evaluated. Results: For germination critical time was 0.985 days, with 95% of germinated grains. The starch grains did not undergo any morphological change during the germination process as seen in the scanning electron microscopy images, indicating the absence of the α and ß - amylases responsible for the starch splitting. The X-ray patterns revealed that the crystalline structures of pea starch with and without germination were unchanged and contained by hexagonal and orthorhombic glucopyranose crystals. The viscosity profiles of the starches do not show significant changes; the most representative change is the increase in the gelatinization onset temperature of the paste from germinated starches compared to native starch. The functional properties of starches showed generally low values, with statistically significant differences between water absorption index, water solubility index, and starch swelling power and germination time. Conclusions: In general terms, it can be concluded that lentil starch does not undergo significant changes in its physicochemical and functional integrity with respect to the grain germination process.

Multi-Scale Structural Insights into Enzymatically Hydrolyzed Lentil Starch Concentrates Prepared by In Vitro Method Using Different Types of Enzymes.

This study was undertaken to investigate the enzymatic hydrolysis of lentil starch concentrates from conventional cooked seeds (CCLSC) by the action of different types of enzymes, including pancreatin (PC-EHSC), heat-stable α-amylase (HS-EHSC), β-amylase (βA-EHSC), amyloglucosidase (AMG-EHSC), and multi-enzymes (βA-HS-AMG-EHSC); their multi-scale structural characteristics of the enzymatic hydrolysis products of lentil starch concentrates were compared. The morphological features distinguished among different samples. The Fourier-transform infrared spectroscopy and solid-state 13C CP/MAS NMR spectral features indicated the possible formation of a binary and ternary complex among amylose, protein and lipids. The X-ray diffraction results revealed that the V-type characteristic diffraction peaks were more obvious for samples including PC-EHSC and βA-EHSC, which was in line with their lowest polydispersity index (DPn). PC-EHSC and βA-EHSC also showed an increased peak intensity of the scattering maximum on the small-angle X-ray scattering spectra, whereas CCLSC exhibited an overall lower peak intensity within the studied q range of scattering. The highest XRD crystallinity and the lowest DPn value obtained for PC-EHSC indicated that the starch polymers modified by pancreatin could produce glucan chains with a comparatively homogenous Mw distribution that are readily recrystallized by hydrogen bonding through chain aggregation. Comparatively, the lowest relative crystallinity for HS-EHSC obtained from XRD suggested that thermostable α-amylolysis was unfavorable for the formation of starch structure with a higher degree of molecular order. This study could provide useful information for the needed research to obtain a deeper understanding of the impact of different amylolysis actions on the structural organization of starch hydrolysates and to provide a theoretical foundation for the development of fermentable enzymatically hydrolyzed starch with well-tailored physiological properties.

Preparation of rutin-loaded microparticles by debranched lentil starch-based wall materials: Structure, morphology and in vitro release behavior

Different treatments of autoclaving, pullulanase debranching and/or ultrasound were applied to prepare debranched lentil starch (DBLS). Their fine structures can affect the retrogradation patterns of DBLSs, which consequently could affect their potential use as delivery carrier of sensitive bioactive compounds. An attempt was made to use these DBLSs as wall materials to encapsulate rutin, aiming to improve the bioaccessibility, meanwhile to enhance the aqueous solubility and stability of rutin molecules. Their encapsulation efficiency, structural characteristics, thermal stability, morphological features, antioxidant activity and in vitro release behavior under simulated upper gastrointestinal tract environment were evaluated. The results suggested that rutin was dispersed in the DBLS polymer matrix, showing the amorphous nature that further authenticates the encapsulation and entrapment of rutin. The structural analyses of microparticles revealed that rutin could interacted with DBLS biopolymer chains by hydrogen bonds, making the starch molecular chains less susceptible to interact with themselves for reordering. The encapsulation efficiency was found to be in an opposite trend with those values obtained for relative crystallinity, melting enthalpy, degree of order/double helices of DBLS wall materials before encapsulation. The release rate results indicated that DBLS carrier with lower Mw, DPn and higher molecular order was beneficial for the slower release of rutin encapsulated in the microparticles.

Influence of sprouting on phenolic composition and starch characteristics of lentil and horse gram

SummaryEffect of sprouting on the content of different phenolic compounds and starch characteristics of horse gram was compared to that of lentil. Increase in gallic acid, p‐coumaric acid and ferulic chlorogenic acid content was observed in horse gram and lentil, respectively, with sprouting. Luteolin content in basic‐bound fraction increased in lentil and decreased in horse gram with sprouting. Lentil starches showed higher retrogradation tendency than horse gram starches. Storage modulus and retrogradation tendency of starch gels decreased initially followed by an increase after 96 h of sprouting. Horse gram starches showed higher crystallinity than lentil starches, and crystallinity increased with increase in sprouting period. Horse gram starches showed higher onset, peak and conclusion temperature than lentil starches. Transition temperatures decreased with increase in sprouting duration in both the pulses. Sprouting changed the crystalline structure of starch significantly as well as phenolic composition of both the pulses.

Physicochemical and Structural Characterization of Microfluidized and Sonicated Legume Starches

Modified starches gained importance in food industry due to their improved functional properties. In this study, two legume starches (chickpea and lentil) were modified by using ultrasonication (US) and microfluidization (MF) techniques. The objective of the study was to investigate the effects of these methods on the functional, rheological thermal properties and particle size, morphology, and crystal structure of modified starch samples. Time domain NMR relaxometry experiments were also conducted to understand the changes in the microstructure. Results showed that swelling power of starches increased, but their solubility values decreased significantly with both treatments (p < 0.05). Apparent viscosities of both samples showed a decreasing trend with increasing shear rate. Gelatinization temperatures of starches decreased with treatments significantly (p < 0.05). Both methods resulted in significantly lower volume mean diameter (D [4,3]) and span values as compared to the native ones. SEM images demonstrated that morphology of the starches changed significantly. Time domain (TD) NMR results showed that modified starch samples had longer T2 relaxation times. After treatments, the structural change was also observed through FTIR experiments. Both ultrasonication and microfluidization were found to be effective and novel technologies for the modification of chickpea and lentil starches.

Effect of chemical modification with citric acid on the physicochemical properties and resistant starch formation in different starches

Potato, cassava, sweet potato, banana and lentil starches were modified with citric acid (CA) with the main objective of enhancing the resistant starch (RS) and slowly digestible starch (SDS) fractions and to compare starches of diverse botanical origins. The percentage CA substitution of modified starches ranged from 3.84 to 15.06 and showed similar type of XRD patterns, but with variation in intensity and percentage crystallinity. The peaks around 1705 cm−1 and 1150 cm−1 in FT-IR spectra of modified starches confirmed the presence of CA group. Scanning electron microscopy confirmed that there were no noticeable changes in granular structure and morphology. No peaks could be observed in RVA pasting profiles of modified starches, confirming cross-linking reaction. The SDS and RS were significantly higher in modified starches of all origins and consequently there was a lower estimated glyceamic index (EGI). Modified starches were associated with lower setback viscosity indicating their lower temperature stability.

Morphological, structural and digestibility properties of RS4 enriched octenyl succinylated sweet potato, banana and lentil starches

Resistant starch (RS), RS4 type, has been synthesized by octenyl succinylation of sweet potato, lentil and banana starches and comparatively evaluated for their physicochemical and digestibility properties. The effect of substitution level and physicochemical properties of the modified starches were correlated with their in vitro starch digestibility, rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) contents. The modified starches were characterized by Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM) and X-ray diffraction analysis (XRD) analyses. The three starches showed distinctly different digestibility and functional properties along with different crystalline pattern, granule shape and sizes. The octenyl succinylated starches showed a significant increase in RS and SDS when compared to the corresponding native starches. Correlation analysis showed that degree of substitution, swelling power and gelatinization temperatures of the modified starches were positively correlated to RS whereas negative correlation was observed for syneresis, setback viscosity and loss modulus with RS.

Characterization and in vitro digestibility of non‐conventional starches from guinea arrowroot and La Armuña lentils as potential food sources for special diet regimens

Starches from guinea arrowroot (Calathea allouia) and La Armuña lentils (Lens culinaris var. La Armuña; certificate of origin La Armuña, Salamanca, Spain) were characterized and their in vitro digestibility investigated. This with the aim to compare the functional properties of starches from two different crops: Guinea arrowroot, which originated from the Amazon, and La Armuña lentils, an extremely well known species, but poorly studied as a starch source. To achieve this, proximate analysis, water activity, color parameters, microstructural analysis, X‐ray diffraction, thermogravimetric analysis, rheological characterization, differential scanning calorimetry, resistant starch (RS), and in vitro digestibility assays were carried out. The study revealed that guinea arrowroot starch has some exceptional properties that “could” be promising for the development of functional foods, especially for those suffering from obesity and diabetes. In addition, the high purity of the guinea arrowroot starch compared to the La Armuña lentil starch enabled the preparation of whiter and more thermally resistant starches that could be used in sauces, ice creams and pasteurized juices. Finally, the guinea arrowroot starch (higher amylose content, 17.97%) showed a higher percent crystallinity (25%) than the La Armuña lentil starch (lower amylose content 15.94%, and crystallinity 14%). This was attributed to the formation of an amylose–lipid complex in the guinea arrowroot starch.

Resistant starch type V formation in brown lentil (Lens culinaris Medikus) starch with different lipids/fatty acids

This study aimed to characterize the brown lentil (Lens culinaris Medikus) starch and investigate the formation of amylose-lipid complexes (Resistant Starch Type V) by the addition of different lipids/fatty acids (10%, w/w) to both raw and cooked starch samples. Resistant starch content (measured by the official method of AACCI (Method 32-40), using the resistant starch assay kit) of raw brown lentil starch (BLS) increased significantly by the additions of lipids/fatty acids, starch sample complexed with HSO (hydrogenated sunflower oil) (14.1±0.4%) being the highest. For the cooked starch/lipid complexes, more profound effect was evident (22.2–67.7%). Peak, breakdown and trough viscosity values of the amylose-lipid complexed starches were significantly lower than that of BLS (p<0.05), while significant decreases in the setback and final viscosities were only detected in oil samples, but not in fatty acids. Each lipid in concern exerted different effects on the digestibility of starch and amylose-lipid complex formation while having no substantial differential effects on the thermal properties of starch depicted by differential scanning calorimetry (DSC). Amylose-lipid complex formation with suitable fatty acids/lipids seems a promising way of increasing resistant starch content of food formulations. Although the applications being quite uncommon yet, brown lentil seems to have potential both as a starch and also as a resistant starch source.

Effect of dual modification of sonication and γ-irradiation on physicochemical and functional properties of lentil (Lens culinaris L.) starch

Starch isolated from lentil was subjected to two treatments namely sonication and, a dual treatment of sonication and irradiation at a dose of 5kGy. Lentil yielded 26.12±1.56g starch/100g of lentil. Chemical composition of native starch revealed 7.83±0.28% moisture, 0.23±0.30% protein, 0.35±0.05% fat and 0.10±0.00% ash. The results revealed that pasting properties of lentil starch were not affected upon sonication. However, these decreased significantly (p≤0.05) upon dual treatments. Amylose content of native starch was 31.16±1.80g/100g which showed a decrease upon sonication and dual treatments. Sonication and dual treatments (sonication and irradiation) decreased hunter ‘L’ value while ‘a’ and ‘b’ values showed an increase. Syneresis decreased more or less insignificantly upon sonication. However, a significant decrease in syneresis was observed after 120h storage following dual treatments. Sonication did not decrease the functional properties significantly while as dual treatment induced a significant decrease in functional properties. FT-IR analysis revealed a decrease in the intensities of OH, CH and OC stretches and CH2 bending upon sonication and dual treatments.

Physicochemical and Digestion Characteristics of Starch and Fiber‐Rich Subfractions from Four Pulse Bagasses

The aim of this study was to characterize the physicochemical, functional, and digestion properties of bagasses derived from broad beans, chickpeas, lentils, and white beans, and to isolate the starch and a fiber‐rich fraction that can be used as a food ingredient. The bagasses showed different chemical compositions that were related to their botanical origin. The further processing that involved mechanical separation of starch yielded up to 69.65% with ≥80.12% recovery and high purity (≥94.42%), and a fiber‐rich fraction (total dietary fiber content ≥72.75%) in which the majority was insoluble fiber. The starch digestion fractions of the isolated lentil starch showed the highest amount of slowly digestible starch (30.76%), whereas the white bean contained the highest resistant starch content (15.65%). All starches showed predicted glycemic indexes ≤ 66.90, which classify them as medium glycemic foods. In vitro protein digestion was higher for the bagasse fraction (up to 89.78%), followed by the fiber‐rich fraction (84.36%). This research demonstrates that it is possible to revalorize the use of pulses bagasse, which could contribute to enhance the technological and economic output of the protein isolation process, rendering two potentially functional fractions.

Impact of high pressure treatment on functional, rheological, pasting, and structural properties of lentil starch dispersions

Lentil starch (LS) dispersions (flour to water 1:4w/w) were subjected to high pressure (HP) treatment at 0.1, 400, 500 and 600MPa for 10min, followed by evaluation on the functional, particle size, rheological, pasting, and structural properties of post-process samples. Water holding capacity of pressurized starch increased with the pressure intensity due to increase in damaged starch. The amount of resistant starch increased from 5 to 6.8% after pressure treatment at 600MPa. An increase in starch granule particle size (196–207μm) was obvious after HP treatment. The lentil starch was completely gelatinized after pressure treatment at 600MPa for 10min as evidenced from differential scanning calorimetry, rheometry, X-ray diffraction (XRD) and scanning electron microscopy observation. The elastic modulus, G′ of lentil starch gel was less frequency dependent, and higher in magnitude at high pressure (>500MPa) than at lower pressure range (≤400MPa). XRD analysis revealed the disappearance of two diffraction peak intensities at 14.86° and 22.82° at 600MPa for 10min, which confirms the transformation of crystalline to amorphous region of lentil starch. Pasting properties were significantly influenced by the pressure treatment especially at 600MPa, resulting in a considerable decrease in peak viscosity, breakdown and final viscosity, and an increase in peak time. It can be inferred that the functional properties of pressure-treated LS are mainly based on the structural destruction of granules.

Acute Effects of Lentil Fractions on Satiety and Glycemic Responses Before and After a Meal in Healthy Young Men

AimsLentils are a rich source of nutrients and are high in protein, starch and dietary fiber, which promote certain health benefits, such as reducing post prandial glycemia and subsequent food intake (second meal effect). However, it remains unclear which component(s) are responsible for these effects. Therefore, the present study examined the effects of consuming lentil preparations of increased macronutrient content (fiber, starch and protein) on subjective appetite, blood glucose (BG) and insulin before and after a pizza meal, served either 30 or 120 min later, in healthy young men.MethodsTwo randomized, cross over, repeated measures experiments were conducted. Forty eight healthy males consumed iso‐volumetric (300 ml) tomato soup alone (control), or with the addition of 20 g of one of the following lentil preparations: lentil protein (75%) isolate, lentil protein (55%) concentrate, lentil starch (60%) or lentil fiber (55%). Treatment consumption was followed by a fixed‐energy pizza meal (12 kcal/kg body weight), served at either 30 minutes (exp‐1) or 120 minutes (exp‐2) later.ResultsIn exp‐1, with the exception of the increase in pre‐meal BG after the lentil starch preparation (p&lt;0.0001), there was no effect of treatment composition. The lentil protein isolate and concentrate, but not lentil starch or lentil fiber, treatments lowered post‐meal glycemia compared to the control (P&lt;0.0001) without increasing blood insulin concentrations. No effects were seen on pre‐meal measures of satiety; however, in addition to post‐meal BG subjective appetite was also lower (P&lt;0.05) after consumption of both lentil protein isolate and concentrate compared to the control. In contrast to exp‐1, lentil starch resulted in lower pre‐ and post‐meal subjective appetite compared to the control in exp‐2 (P&lt;0.05); however, consumption of lentil starch also led to higher BG values. The post‐meal effects of the lentil protein preparations on lowering blood glucose were greater after the 120 min than 30 min meal.ConclusionLentil protein is the macronutrient that contributes most to the low glycemic properties of lentils. Additions of these, or similar preparations, to high glycemic foods may aid in post‐prandial glucose control.Support or Funding InformationThis study was supported by Agriculture and Agri‐Food Canada (AAFC) and Saskatchewan Pulse Growers (SPG), Canada, Reference 497290