Effect of single and dual hydrothermal treatments on the crystalline structure, thermal properties, and nutritional fractions of pea, lentil, and navy bean starches

摘要: Pea, lentil and navy bean starches were annealed at 50 °C (70% moisture) for 24 h heat-moisture treated 120 (30% h. These also modified by a combination of annealing (ANN) treatment (HMT). The impact single dual modifications (ANN–HMT HMT–ANN) on the crystalline structure, thermal properties, amounts rapidly digestible starch (RDS), slowly (SDS), resistant (RS) investigated. Birefringence remained unchanged ANN but decreased HMT. Granular swelling amylose leaching Relative crystallinity, gelatinization enthalpy, short-range order granule surface increased Gelatinization transition temperatures temperature range HMT, respectively. HMT SDS RS levels in all starches. However, RDS pea starch. In gelatinized starches, level levels. Changes to properties RDS, SDS, further ANN–HMT HMT–ANN.