A multitechnique study of the structure of pulse starches at different levels of granule organization and their physicochemical properties

豆类作物的碳水化合物主要是淀粉。这些公司并没有从国际竞争力所需的增值研究中获益。因此，谷物、土豆和木薯淀粉继续主导世界食品和非食品行业的市场。因此，本研究的目标是发现：1)黑豆、扁豆、海军豆、芸豆、青豆、豇豆、皱豆、豇豆、小豆、蚕豆等脉冲淀粉的组成、形态和结构；2)颗粒结构对脉冲淀粉颗粒膨胀、糊化等特性的影响方式（表现为颗粒膨胀、分子秩序崩溃、结晶熔化和淀粉溶解等不可逆变化）；退化（当组成糊化淀粉的分子开始以有序的方式重新结合时发生的过程），流变特性（加热和冷却期间粘度的变化），以及对酸和酶水解的敏感性。这一建议是新颖的，因为这是第一个旨在调查从属于不同物种的生物型分离的脉冲淀粉的结构-性质关系的综合研究。此外，该新技术还扩展到使用广泛的分析技术在颗粒、超分子和分子水平上测定脉冲淀粉结构。这一建议具有重要意义，因为它将扩大关于淀粉结构和理化性质之间关系的知识库。这反过来又将增加主要依赖于原料销售的加拿大脉冲淀粉生产的价值。这项研究的结果将有利于加拿大的脉冲产业和育种计划，重点是淀粉生物合成和具有特定性能的新脉冲品种。此外，它将为研究脉冲淀粉的营养成分及其潜在的健康益处提供动力。建议的研究是可行的，并补充申请人过去和现在的研究。培训将包括4名研究生和5名本科生。

The carbohydrates of pulse crops are mostly starch. These starches have not benefited from the kind of value added research required for competitiveness on the international scale. As a result, cereal, potato & cassava starches continue to dominate world markets in food and non-food industries. Thus, the proposed research has as its goal the discovery of: 1) The composition, morphology and architecture of pulse starches such as black bean, pinto bean, navy bean, kidney bean, lima bean, field pea, wrinkled pea, cowpea, adzuki bean and fababean, and 2) The manner in which granule architecture influence pulse starch properties such as granular swelling, gelatinization (manifested by irreversible changes in granule swelling, collapse of molecular order, crystallite melting and starch solubilization), retrogradation (a process which occurs when the molecules comprising gelatinized starch begins to reassociate in an ordered manner), rheological characteristics (changes in viscosity during heating and cooling), and susceptibility towards acid and enzyme hydrolysis. The proposal is novel, since this is the first comprehensive study that has been designed to investigate structure-property relationships in pulse starches isolated from biotypes belonging to different species. Furthermore, the novelty also extends to the determination of pulse starch structure at the granular, supramolecular and molecular levels using a wide array of analytical techniques. This proposal is significant since it will widen the knowledge base with respect to the relationship between starch structure and physicochemical properties. This in turn will add value to pulse starch production in Canada that primarily relies on the sale of the raw material. The results of this study will benefit the Canadian pulse industry and breeding programs focused on starch biosynthesis and new pulse varieties with specific properties. In addition, it will provide the impetus into research on the nutritional fractions of pulse starches and their potential health benefits. The proposed research is feasible and complements applicants past and present research. The training will include 4 graduate and 5 undergraduate students.