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。这些淀粉没有从国际竞争力所需的增值研究中受益。因此，谷物、马铃薯和木薯淀粉继续主导世界食品和非食品工业市场。因此，拟议的研究的目标是发现：1）黑豆、平托豆、菜豆、利马豆、豌豆、皱豌豆、豇豆、赤豆和蚕豆等豆类淀粉的组成、形态和结构，以及2）颗粒结构影响豆类淀粉性质的方式，例如颗粒膨胀，糊化（表现为颗粒溶胀、分子有序瓦解、微晶熔融和淀粉增溶的不可逆变化）、凝沉（当包含胶凝淀粉的分子开始以有序方式重新缔合时发生的过程），流变特性（加热和冷却过程中粘度的变化），以及对酸和酶水解的敏感性。该建议是新颖的，因为这是第一个全面的研究，已被设计为调查的结构-性能关系的豆类淀粉分离属于不同物种的生物型。此外，新奇还延伸到使用广泛的分析技术在颗粒、超分子和分子水平上测定豆类淀粉结构。这一建议是有意义的，因为它将扩大知识基础方面的淀粉结构和理化性质之间的关系。这反过来又将增加加拿大主要依赖原材料销售的豆类淀粉生产的价值。 这项研究的结果将有利于加拿大豆类产业和育种计划，重点是淀粉生物合成和新的豆类品种具有特定的性能。此外，它还将推动对豆类淀粉的营养成分及其潜在健康益处的研究。 所提出的研究是可行的，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.