Functionality and starch digestibility of wrinkled and round pea flours of two different particle sizes

Ren, Yikai; Setia, Rashim; Warkentin, Thomas D.; Ai, Yongfeng

doi:10.1016/j.foodchem.2020.127711

Cited by 48 publications

(30 citation statements)

References 36 publications

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“…This is mainly because cooking transforms granular starches into an amorphous state and eliminates the abovementioned factors responsible for the differences in their digestibility in a granular form. According to a study by Fleming and Vose (1979), the digestibility of cooked wrinkled pea starch still appears to be lower than that of cooked pulse, wheat, and potato starches in a rat feeding trial, which could be related to the high T c of this high‐amylose pea starch as shown in Table 6 (Edwards et al., 2018; Ren et al., 2021).…”

Section: Functional Properties Of Pulse Starchmentioning

confidence: 99%

A current review of structure, functional properties, and industrial applications of pulse starches for value‐added utilization

Ren

Yuan

Chigwedere

et al. 2021

Comp Rev Food Sci Food Safe

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Pulse crops have received growing attention from the agri‐food sector because they can provide advantageous health benefits and offer a promising source of starch and protein. Pea, lentil, and faba bean are the three leading pulse crops utilized for extracting protein concentrate/isolate in food industry, which simultaneously generates a rising volume of pulse starch as a co‐product. Pulse starch can be fractionated from seeds using dry and wet methods. Compared with most commercial starches, pea, lentil, and faba bean starches have relatively high amylose contents, longer amylopectin branch chains, and characteristic C‐type polymorphic arrangement in the granules. The described molecular and granular structures of the pulse starches impart unique functional attributes, including high final viscosity during pasting, strong gelling property, and relatively low digestibility in a granular form. Starch isolated from wrinkled pea—a high‐amylose mutant of this pulse crop—possesses an even higher amylose content and longer branch chains of amylopectin than smooth pea, lentil, and faba bean starches, which make the physicochemical properties and digestibility of the former distinctively different from those of common pulse starches. The special functional properties of pulse starches promote their applications in food, feed, bioplastic and other industrial products, which can be further expanded by modifying them through chemical, physical and/or enzymatic approaches. Future research directions to increase the fractionation efficiency, improve the physicochemical properties, and enhance the industrial utilization of pulse starches have also been proposed. The comprehensive information covered in this review will be beneficial for the pulse industry to develop effective strategies to generate value from pulse starch.

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Section: Functional Properties Of Pulse Starchmentioning

confidence: 99%

A current review of structure, functional properties, and industrial applications of pulse starches for value‐added utilization

Ren

Yuan

Chigwedere

et al. 2021

Comp Rev Food Sci Food Safe

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“…Some seed characteristics, such as seed shape (Kosson et al., 1994; Santos et al., 2019) and seed color (Tzitzikas et al., 2006), have been reported to be related to pea protein content. Wrinkle seeded types have higher protein, albumin, vicilin/legumin ratio, dietary fiber, and amylose but lower globulin and starch relative to the round seeded types (Ellis et al., 2011; Gueguen & Barbot, 1988; Ren et al., 2021). In their starch granules, these two kinds of peas often vary, where wrinkled types have round‐shaped compound starch granules and round seeded types have single potato‐shaped granules (Darbishire, 1908).…”

Section: Effect Of Other Traits On Pea Proteinmentioning

confidence: 99%

Pea proteins: Variation, composition, genetics, and functional properties

Daba¹,

Morris²

2021

Cereal Chem

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Background and objectives Field pea is a leading crop for plant‐based protein. Expanded market demand may necessitate targeted breeding and a deeper understanding of the level of variation and the factors affecting pea protein content, composition, and functionality. Findings Pea protein content varies from 13% to 38% and is influenced by environmental and genetic factors. Protein‐regulating genes per se directly and genes involved in starch biosynthesis indirectly play key roles in determining pea protein content and composition. Protein content is often negatively correlated with starch content and seed yield. A thorough analysis of the potential variation in the functional properties of pea protein is needed. Conclusions Since multiple genes and environmental variables influence pea protein, critical designing of a breeding scheme is essential to improve pea for protein isolation. The economics of protein isolation necessitates a high value for the starch‐rich by‐product. Improving protein and starch contents together may be complicated due to a negative association between these two traits. Two strategies to improve pea seed quality may be suggested: improving protein and starch together, or targeting varieties for specific end‐uses. Large‐scale evaluation of the functional properties of protein in broader germplasm and the inclusion of molecular breeding approaches are also relevant. Significance and novelty The variation in pea protein content, composition, and functional properties as well as the contributing environmental and genetic factors are discussed in this study. The review also explores the influence of starch biosynthesis genes in pea protein composition and provides a brief overview of protein fractionation methods. Research needs and breeding strategies are suggested for improving pea protein.

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“…While pulses are common dietary ingredients for both humans and animals, they are considered to be highly nutritious primarily due to their high levels of protein, in addition to carbohydrate, fiber, vitamins and minerals ( 6 ). Pulse crops are slowly digested due to relatively high amylose, resistant starch and dietary fiber content ( 7 , 8 ). This characteristic of pulses can be utilized to optimize satiety through a lowered glycemic response and glycemic index ( 6 ), a feature that is also in dogs [( 9 , 10 ), Briens et al, unpublished].…”

Section: Introductionmentioning

confidence: 99%

The Effects of 7 Days of Feeding Pulse-Based Diets on Digestibility, Glycemic Response and Taurine Levels in Domestic Dogs

et al. 2021

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Grain-based carbohydrate sources such as rice comprise 30–50% of commercial pet foods. Some pet foods however have removed the use of grains and have instead incorporated pulses, such as peas and lentils, resulting in grain-free diets. The hypothesis was dog diets with higher levels of dietary fiber will produce a low glycemic response due to decreased rates of digestion and lowered bioavailability of all macronutrients and increased fecal bile salt excretion. This in turn was hypothesized to produce lower plasma concentrations of cysteine, methionine and taurine after 7 days of feeding each test diet in dogs. Six diets were formulated at an inclusion level of 20% available carbohydrate, using white rice flour (grain) or whole pulse flours from smooth pea, fava bean, red lentil or 2 different wrinkled pea varieties (CDC 4,140–4 or Amigold) and fed to beagles in a randomized, cross-over, blinded design. After 7 days feeding each diet, fasting blood glucose was the lowest in the lentil (3.5 ± 0.1 mmol/L) and wrinkled pea (4,140–4; 3.6 ± 0.1 mmol/L) diet periods, while peak glucose levels was lowest after feeding the lentil diet (4.4 ± 0.1 mmol/L) compared to the rice diet. Total tract apparent digestibility of all macronutrients as well as taurine differed among diets yet plasma taurine was not outside normal range. Decreased macronutrient and amino acid digestibility was associated with increasing amylose and dietary fiber content but the specific causative agent could not be determined from this study. Surprisingly, digestibility decreases were not due to increased bile salt loss in the feces since increasing dietary fiber content led to decreased fecal bile salt levels. In conclusion, although pulse-based canine diets have beneficial low glycemic properties, after only 7 days, these pulse-based diets decrease macronutrient and amino acid digestibility. This is likely related at least in part to the lower animal protein content, but on a long-term basis could put domestic dogs at risk for low taurine and dilated cardiomyopathy.

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Functionality and starch digestibility of wrinkled and round pea flours of two different particle sizes

Cited by 48 publications

References 36 publications

A current review of structure, functional properties, and industrial applications of pulse starches for value‐added utilization

A current review of structure, functional properties, and industrial applications of pulse starches for value‐added utilization

Pea proteins: Variation, composition, genetics, and functional properties

The Effects of 7 Days of Feeding Pulse-Based Diets on Digestibility, Glycemic Response and Taurine Levels in Domestic Dogs

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