Effect of hydrothermal modifications on properties and digestibility of grass pea starch

Piecyk, Małgorzata; Drużyńska, Beata; Ołtarzewska, Agnieszka; Wołosiak, Rafał; Worobiej, Elwira; Ostrowska–Ligęza, Ewa

doi:10.1016/j.ijbiomac.2018.07.063

Cited by 41 publications

(29 citation statements)

References 45 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…[22,23] Pea seeds represent a potential source of starch, consisting of about 48% starch. [24,25] Pea starches have a high amylose content, ranging between 33.1-49.6% for smooth pea starch and 60.5-88% for wrinkled pea starch. The main difference between normal pea (smooth pea) and wrinkled pea starches is in their amylose/amylopectin ratios, as well as in the presence of an intermediate material of low molecular weight in the wrinkled pea starch.…”

Section: Pea Starchmentioning

confidence: 99%

“…Grass pea starch was isolated using a 0.1% NaOH (w/v) solution. The residue was air dried, milled, and passed through a 90-µm pore sieve in a study conducted by Piecyk et al [24] Overall, the presence of the insoluble proteins and fiber made the starch isolation from legume seeds difficult, since these compounds are subject to sedimentation with starch. However, a low ash content (0.12-0.20%) is indicative of an effective fiber removal and a low protein content (0.15-18%) confirms the high degree of starch purification during isolation.…”

Section: Pea Starchmentioning

confidence: 99%

See 1 more Smart Citation

Methods for the Extraction of Roots, Tubers, Pulses, Pseudocereals, and Other Unconventional Starches Sources: A Review

et al. 2020

View full text Add to dashboard Cite

New botanical materials are emerging as unconventional sources of starch, increasing their economic value and, therefore, providing a higher starch demand with novel and unique properties for the substitution of traditional starch sources. Overall, starch isolation from roots and tubers is simple and based on breaking vegetal cells to release the starch. Starch extraction from pulses is more complex due to their higher protein and lipid content and smaller starch granules compared to roots and tuber starches. Starch from pseudocereals can be isolated by wet milling. Recently, alternative sources of starch have been proposed, including tree, herbs/shrubs, and fruits; the isolation of starch from these sources involves wet milling procedures in the presence or absence of the chemical solutions. This review summarizes the usual laboratory methods and recent advances in the extraction of starches from roots, tubers, pulses, and pseudocerals. Starch extraction methods from unconventional sources are also described. This review may be useful to guide researchers and technologists from the industry in their choice of better starch extraction methods, presenting the advantages and disadvantages of each method.

show abstract

Section: Pea Starchmentioning

confidence: 99%

Section: Pea Starchmentioning

confidence: 99%

Methods for the Extraction of Roots, Tubers, Pulses, Pseudocereals, and Other Unconventional Starches Sources: A Review

et al. 2020

View full text Add to dashboard Cite

show abstract

“…However, the disadvantages of natural starch, such as easy aging, gelatinization, low solubility in cold water, poor heat resistance, poor shear force, and poor mechanical resistance and structural change, limit its application in the food industry. Therefore, various physical, chemical, and biological methods have been used to change the structure of starch granules and endow its characteristic properties (Li et al., 2014; Piecyk et al., 2018). In the previous study, our laboratory modified lily starch by using heat–moisture and acid treatments and found that modified lily starches presented enhanced physicochemical properties and could be used in industrial‐resistant starch and food ingredients (Li et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

Effects of ultra‐high pressure on the morphological and physicochemical properties of lily starch

Zhang

Jiang

et al. 2020

Food Science & Nutrition

View full text Add to dashboard Cite

In this study, starch extracted from lily bulbs were modified using an ultra‐high pressure (UHP) treatment at six different pressure levels (100, 200, 300, 400, 500, and 600 MPa). The effects of UHP treatment on the physicochemical and morphological properties of lily starch were investigated. The morphological observation revealed that UHP treatment led to particle expansion and aggregation. Compared with the native and lily starch treated at 100–500 MPa, the lily starch treated at 600 MPa exhibited almost completely disrupted morphology and a larger particle size, indicating nearly complete gelatinization of the starch. The relative crystallinity of the UHP‐treated starch remarkably reduced. Gelatinization temperatures via differential scanning calorimetry decreased with increasing pressure. The rapid viscoanalyzer results revealed that the lily starch treated with UHP at 600 MPa showed low values of peak viscosity, trough viscosity, breakdown, final viscosity, and setback. These results indicated that UHP was an effective physical modification method for lily starch, UHP treatment (600 MPa, 30 min) caused nearly complete gelatinization of lily starch, and lily starch modified using UHP might expand the application of lily in the food field.

show abstract

“…In addition, both soaking and cooking seeds reduces contents of neurotoxins even by 90% [20]. Starch of grass pea seeds grown in Poland has a high amylose content (38-39%), exceeding that found in seeds of other Polish legumes [21], which may affect starch digestibility especially after cooking the seeds. Moreover, based on available literature, it can be concluded that the influence of processing on digestibility of grass pea starch was not examined in contrary to other legume starches.…”

Section: Introductionmentioning

confidence: 99%

Effect of different processes on composition, properties and in vitro starch digestibility of grass pea flour

et al. 2018

Self Cite

View full text Add to dashboard Cite

The objective of this study was to determine the effect of processes of seed disintegration and cooking and their order on digestibility of starch of grass pea seeds. Analyses were carried out in flour made of cooked grass pea seeds (CSF) and in flour made of raw ground seeds and subjected to identical treatments (CF). In addition, physicochemical properties of flour were determined to identify factors which affected starch digestibility. In CSF, analyses demonstrated decreased temperatures and enthalpy of transition and an increased range of transition temperatures. However, enthalpy value was still relatively high, probably as a result of starch retrogradation during drying. Compared to CF, the rate of starch hydrolysis in CSF was significantly lower and, as a consequence, the predicted glycemic index (pGI) was also significantly lower. The rate of CF starch hydrolysis and a high value of its pGI point to a highly significant effect of seeds disintegration before cooking, which resulted in complete gelatinization of starch during cooking. In contrast, incomplete gelatinization of starch during cooking and retrogradation of gelatinized starch during drying were observed in CSF. These changes caused slower starch hydrolysis, lower pGI, and significantly higher content of resistant starch in these flours compared to CF. Results obtained in study demonstrate that flour from cooked grass pea seeds may be used in food products to decrease their GI and to enrich them in resistant starch.

show abstract

Effect of hydrothermal modifications on properties and digestibility of grass pea starch

Cited by 41 publications

References 45 publications

Methods for the Extraction of Roots, Tubers, Pulses, Pseudocereals, and Other Unconventional Starches Sources: A Review

Methods for the Extraction of Roots, Tubers, Pulses, Pseudocereals, and Other Unconventional Starches Sources: A Review

Effects of ultra‐high pressure on the morphological and physicochemical properties of lily starch

Effect of different processes on composition, properties and in vitro starch digestibility of grass pea flour

Contact Info

Product

Resources

About