Effect of Pretreatment on the Properties of Bean Starch and Its Application in Low GI Foods

ZHANG Liu; QI Jifeng; JIA Yanju; SHENG Qinghai; ZHAO Wei; ZHANG Aixia; LIU Jingke; LI Shaohui

doi:10.13386/j.issn1002-0306.2022040268

Volume 44 Issue 5

Feb. 2023

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Science and Technology of Food Industry > 2023 > 44(5): 429-436. > DOI: 10.13386/j.issn1002-0306.2022040268

ZHANG Liu, QI Jifeng, JIA Yanju, et al. Effect of Pretreatment on the Properties of Bean Starch and Its Application in Low GI Foods[J]. Science and Technology of Food Industry, 2023, 44(5): 429−436. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022040268.

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Effect of Pretreatment on the Properties of Bean Starch and Its Application in Low GI Foods

1.
College of Biological Science and Engineering, Hebei University of Economics and Business, Shijiazhuang 050061, China
2.
Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050050, China
3.
Agricultural Regional Development Center of Hebei Province, Shijiazhuang 050051, China

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Received Date: April 23, 2022
Available Online: December 25, 2022

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Abstract

Abstract

Pretreatment methods affect the properties of bean starch and thus the application of bean products. This article reviewed the effects of different pretreatment methods on the properties of bean starch such as particle morphology, molecular structure, solubility, pasting properties and resistant starch content, and analyzed the impact of those pretreatment methods on the application of beans in the development of low GI foods. Hydrothermal, ultra-high pressure, dry heated, irradiated, ultrasonic and enzymatic treatments under certain conditions increased the content of resistant starch or amylose starch in bean starch, which was beneficial for the application of bean in the development of low GI food. In addition, this paper summarized the current status of the application of different pretreated bean products in the development of low GI food, and provided an outlook on the future prospects.
- bean starch,
- physical and chemical properties,
- resistant starch,
- pretreatment methods,
- low GI food

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Science and Technology of Food Industry

Effect of Pretreatment on the Properties of Bean Starch and Its Application in Low GI Foods

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