Physicochemical properties and in vitro digestibility of pulse starches and derivatized type 3 resistant starch
Bibliographic record
Abstract
The objective of this thesis was to isolate and characterize pea, lentil and faba bean\nstarches from air-classified flours and to develop a novel type 3 resistant starch (RS3) from the\nisolated pulse starches. In the pulse processing industry in Canada, the majority of pulse starches\nare generated in the form of starch-rich flours from air classification. The first study aimed to\nisolate starches of a high purity from the most common starch-rich pulse flours (i.e., pea, lentil\nand faba bean) and to determine and compare the molecular structure, functional properties and\nin vitro digestibility of the isolated pulse starches with those of four important commercial\nstarches (i.e., Roquette pea, normal maize, waxy maize and tapioca). The isolated pulse starches\nshowed amylose contents and amylopectin branch-chain-length (BCL) distributions similar to\nthat of Roquette pea starch. Consequently, the granular morphologies, crystalline structure,\nthermal properties, pasting properties, gelling ability and in vitro digestibility of the isolated\npulse starches were comparable to those of Roquette pea starch but were distinctively different\nfrom those of commercial maize and tapioca starches.\nBecause the isolated pea, lentil and faba bean starches exhibited similar amylose contents\nand comparable amylopectin BLC distributions, the isolated pea starch was selected as the\nrepresentative pulse starch to develop a novel RS3 product through acid thinning, debranching\nand recrystallization in the second study, with commercial normal maize starch being included\nfor comparison. Starting from the respective native starches, the modification method yielded\n68.1% of RS3 from pea and 59.6% from normal maize. In vitro starch digestibility assay\nrevealed that pea RS3 (in both uncooked and cooked states) was less digestible to amylolytic\nenzymes than normal maize RS3. The results obtained could be ascribed to the formation of\nthermally more stable double-helical crystallites in the former, which consisted of a larger\nproportion of intermediate chains and a smaller proportion of short chains when compared with\nnormal maize RS3. This study indicated that the developed modification method was effective to\nincrease the enzymatic resistance of pulse starch, which could be employed to prepare lowglycemic\nfood ingredients and expand new markets for the underutilized co-product.
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How this classification was reachedexpand
Full frame distilled prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.
Codex and Gemma teacher scores by category
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.001 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.001 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.000 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one teacher head, not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".