Authors
Jing Qi, Bei Shen, Eric Nkurikiye, Yonghui Li, Yong-Cheng Shi
Published in
International journal of biological macromolecules. Pages 154482. Sep 12, 2026. Epub Sep 12, 2026.
Abstract
Pulse flours are increasingly used in foods, and their thermal behaviors are significantly influenced by moisture content. The objective of this study was to investigate the thermal properties of three dehulled pulse flours from yellow pea, lentil, and chickpea, each with ~80% extraction rate, at varying moisture levels using differential scanning calorimetry. To elucidate the contributions of starch, protein, and lipids in the flours, isolated starches, soluble and insoluble protein fractions, and defatted flours were also analyzed. Reducing moisture content shifted thermal transitions to higher temperatures (from ~65 °C at 75% moisture to 135 °C at 10% moisture) and produced multiple overlapping peaks. Starches in the flours gelatinized at ~5 °C higher than the isolated starches, reflecting the restriction by the intact matrix. The denaturation peaks of water-soluble and water-insoluble proteins overlapped between 80 and 100 °C at 75% moisture. At 40% moisture, peaks appeared at ~110 °C and 127°, and the transition temperatures increased with decreasing moisture content. Lipid removal narrowed starch gelatinization and protein denaturation transitions and increased their temperatures, particularly at low moistures. Phase transition diagrams - the relationship between the onset gelatinization temperature of the starch in each flour and moisture level were established. This study reveals the complex interactions among flour components and offers guidance on how to select processing conditions to control thermal behaviors of pulse flours in foods.
PMID:
42731795
Bibliographic data and abstract were imported from PubMed on 13 Sep 2026.
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