Characterization of dynamic of the structural changes of legume starches during gelatinization

Xiaojun Zhang; Chongyang Zhu; Donghui Geng; Yongqiang Cheng; Ning Tang

doi:10.1016/j.ijbiomac.2025.139673

Characterization of dynamic of the structural changes of legume starches during gelatinization

Int J Biol Macromol. 2025 Jan 8:139673. doi: 10.1016/j.ijbiomac.2025.139673. Online ahead of print.

Authors

Xiaojun Zhang¹, Chongyang Zhu², Donghui Geng³, Yongqiang Cheng³, Ning Tang⁴

Affiliations

¹ Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; School of Basic Medical Sciences, Future Health Laboratory of Innovation Center of Yangtze River Delta, Zhejiang University, Hangzhou 314100, China.
² Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China.
³ Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
⁴ Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: [email protected].

PMID: 39793833
DOI: 10.1016/j.ijbiomac.2025.139673

Abstract

This study investigated the dynamic changes in legume starches (common vetch, mung bean, and pea) during gelatinization. All three starches displayed a similar pattern: water absorption and swelling at lower temperatures (50-65 °C), structural rupture at medium temperatures (65-75 °C), and melting/reorganization at higher temperatures (75-90 °C). Gelatinization likely starts with internal structural dissociation, as evidenced by the weakening of the double helix structure and decreasing order observed throughout the process. Lamellar analysis further revealed that the amorphous region swelled first, followed by swelling and melting of the crystalline region. Interestingly, the resulting mutual melting system exhibited varying density, with mung bean starch showing the highest density, followed by pea starch and common vetch starch being the least dense. These findings contribute to a deeper understanding of morphological and structural transformations occurring within legume starches during gelatinization.

Keywords: Dynamic transformation; Gelatinization; Legume starch; Structure.