Starch is the most abundant carbohydrate in beans,and its composition,structure and physicochemical properties directly affect the research and application of bean starch products.In this study,mung beans,chickpeas,broad beans,peas and kidney beans were used to extract starches,and their structures and physicochemical properties were analysed and compared.The results showed that the starch granules of five kinds of beans were similar and mostly elliptical in shape,and varied in size.XRD pattern ana-lyses showed that all the five beans starches had C-type structure,the spectral absorption peaks of which were similar and only differed in their intensities.The amylose content of above 25%,and their solubility and swelling power increased with temperature rising.The retrogradation of kidney bean starch paste was higher than that of the other 4 starch pastes,and the retrogradation volume remained un-changed after 24 h.The freeze-thaw stability also decreased with the increase of freeze-thaw times,among which,the freeze-thaw sta-bility of mung bean starch was the strongest and that of chickpea starch was the worst.The difference of enzymatic digestion rate of the five starches with the extension of hydrolysis time was significant,especially the pea starch.This study provides a theoretical basis for the development and utilization of bean resources in Xinjiang.
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