Structural and Pasting Properties of Lentil Starch: A Comprehensive Review

Abstract

Lentils are highly nutritious as they are rich in both proteins and starch, making them a crucial component of the human diet. This review article focuses on the morphology, microstructure, and pasting properties of lentil starch (LS). The LS exhibits poor crystallinity due to its high amylose-to-amylopectin ratio as reflected in its pasting behavior. The shapes of the LS granule range a wide variety, starting from huge ovals to small rounds, as captured in the scanning electron microscope (SEM). Fourier transform infrared (FTIR) spectroscopy displays the arrangement of starch molecules at the vicinity of the granule surface and detects the presence of additional functional groups in the modified starches. X-ray diffraction (XRD) demonstrates both the qualitative and quantitative alterations in the crystalline domains of starch granules effectively. Nuclear magnetic resonance (NMR), in particular ¹³C CP/MAS have successfully examined the structural order of amylolyzed LS concentrations and amylose–lipid complex at the molecular level. This review might be of interest to the professionals involved in food and pharmaceuticals on product development using lentil as one of the ingredients in their formulations.