In Vitro and in Vivo Hydrolysis of Legume Starches by α-Amylase and Resistant Starch Formation in Legumes—A Review
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Legume starches exhibit a lower glycemic index than cereal or tuber starches due to high levels of amylose and strong interactions between amylose chains.
“Legume starches have been known to exhibit a lower GI than cereal or tuber starches due to high levels of amylose and strong interactions between amylose chains [49].”
From The Effect of Cooking and Cooling Chickpea Pasta on Resistant Starch Content, Glycemic Response, and Glycemic Index in Healthy Adults (2024) · cites this paper as [49]
Cites
Nutritional Implications Of Resistant Starch
Asp, N.-G., van Amelsvoort, J. M. M., & Hautvast, J. G. A. J. (1996) · Nutrition Research Reviews · doi:10.1079/nrr19960004 · Cited by 206 · see citing works
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Review: Starch Matrices and the Glycemic Response
Parada, J., & Aguilera, J. M. (2011) · Food Science and Technology International · doi:10.1177/1082013210387712 · Cited by 110 · see citing works
Bojarczuk, A., Kęszycka, P., Marszałek, K., & Gajewska, D. (2024) · Metabolites · doi:10.3390/metabo14110585 · Cited by 11 · see citing works
- Authors
- Hoover, R., & Zhou, Y.
- Affiliations
- Memorial University of Newfoundland (CA)
- Corresponding author
- Hoover, R
- ORCID
- Zhou, Y
- Venue
- Carbohydrate Polymers
- Publisher
- Elsevier BV
- Published
- 2003-12
- Volume
- 54
- Issue
- 4
- Pages
- 401-417
- ISSN
- 0144-8617 (ISSN-L)
- OpenAlex
- W2037770073
- Cited by
- 260
- References
- 1
- Citations by year
- 2026: 8 · 2025: 6 · 2024: 10 · 2023: 7 · 2022: 9 · 2021: 26 · 2020: 11 · 2019: 18 · 2018: 16 · 2017: 12 · 2016: 14 · 2015: 15 · 2014: 11 · 2013: 15 · 2012: 13
- FWCI
- 0.43
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Carbohydrate Polymers (publishedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Phytase and its Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- legume starch, resistant starch, alpha-amylase, starch hydrolysis, starch digestibility, in vitro starch digestion, retrogradation, gelatinization, starch modification, food processing effects, Fabaceae
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