Abstract: This study analyzed the differences in physicochemical and functional properties of starches from five different sources of lentil (Shanxi lentil, Huining-1 lentil, Huining-2 lentil, Huanxian lentil, and Anding lentil). The results showed significant variations among lentil varieties in starch composition (amylose content 12.84%–20.35%), solubility (4.16%–6.67%), swelling power (9.32%–11.25%), and thermal properties (pasting temperature 61.706–64.118 ℃). Among them, Shanxi lentil starch exhibited the highest pasting temperature (To = 64.118 ℃) and the lowest swelling power (9.32%), along with the highest gel hardness (2 843.504 g) and the best elasticity. In contrast, Huining-1 lentil starch showed the highest peak viscosity (6 521.333 cP) and swelling power (11.25%), while Huining-2 lentil starch showed the highest gel resilience (0.644) but the lowest hardness (2 198.089 g). Significant differences were also observed in the content of rapidly digestible starch (RDS). The resistant starch (RS) content of lentils ranged from 12.45% (Shanxi lentil) to 17.57% (Huining-2 lentil), indicating that lentils could serve as an excellent source of RS. Their high RS content suggests potential applications in regulating blood glucose and promoting intestinal health. Principal component analysis (PCA) revealed that starch composition, pasting properties, and texture characteristics were key indicators for distinguishing starches from different lentil varieties. The amylose content of lentil starch influenced the thermal stability and gel strength, while the amylopectin content affected the peak viscosity and swelling properties. These findings provide a theoretical basis for the targeted application of different lentil varieties in gelled products, thickeners, and rapidly processed foods.

Key words: lentil starches; physicochemical properties; gelatinization properties; gel texture properties; digestive properties