Structural and physicochemical properties of pea starch affected by germination treatment

Gao, Licheng; Wu, Yixin; Wan, Chenxi; Wang, Pengke; Yang, Pu; Gao, Xiaoli; Eeckhout, Mia; Gao, Jinfeng

doi:10.1016/j.foodhyd.2021.107303

Cited by 35 publications

(21 citation statements)

References 38 publications

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“…Compared to the raw chickpea flour, more indentations and crimples were observed on the surface of starch granules in case of germinated flour (after 4 days) due to the hydrolysis of starch granules. Similar observations have been made in case of starch isolated from germinated pea (Gao et al, 2022).…”

Section: Sem Analysissupporting

confidence: 86%

Elucidation of chickpea hydration, effect of soaking temperature, and extent of germination on characteristics of malted flour

Kaur

Prasad

2022

Journal of Food Science

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Germination is a biochemical process that has been widely used to improve the nutritional quality, functional properties, and bioavailability of the protein. Soaking is the preliminary step for germination. Effect of soaking temperature on germination parameters was studied to select the suitable soaking temperature for germination. The effect of germination time on nutritional, functional, and microstructural properties of chickpea flour was evaluated. The soaking temperature was selected as 30°C depending on the germination percentage, vigor value, and mean germination time. Physico‐chemical composition, antioxidant activity, ascorbic acid, total phenolic, and total flavonoid were investigated over 4 days of germination. It was found that protein content increased on dry matter basis, whereas carbohydrate and fat content decreased during germination. Ascorbic acid content was found to increase to about 3.52 times. Antioxidant activity increased from 24.14% to 58.50% after 4 days of germination. Water absorption capacity was found to decrease, whereas oil absorption capacity increased. XRD pattern depicted a decrease in crystallinity due to the degradation of amylopectin and increased amylose content. SEM was used to study the microstructural changes with increase in germination time. DSC studies were also carried out to study the effect of germination on thermal properties of chickpea flour. Practical Application This research work gives an outline of the available literature on the mechanism of hydration and germination process with the associated chemical and biochemical changes in the bioactive components along with the special emphasis on the health benefits. The present work is an effort toward the development of chickpea‐based meal‐replacement beverages.

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Section: Sem Analysissupporting

confidence: 86%

Elucidation of chickpea hydration, effect of soaking temperature, and extent of germination on characteristics of malted flour

Kaur

Prasad

2022

Journal of Food Science

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“…The peas ( Pisum sativum L.) are the second largest grain legume, which are widely grown in Europe, North America and Asia due to their strong adaptability and high nutritional economic value ( Robinson & Domoney, 2021 ). Peas contain abundant nutritional composition, including protein, dietary fiber, fatty acids, trace elements and phenolics etc, which received increasing attentions in recent years ( Gao et al, 2022 ). However, the differences of gene specificity and the growing environment conditions are likely to result in significant differences in their nutritional composition ( Gao et al, 2022 ; Robinson et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…Peas contain abundant nutritional composition, including protein, dietary fiber, fatty acids, trace elements and phenolics etc, which received increasing attentions in recent years ( Gao et al, 2022 ). However, the differences of gene specificity and the growing environment conditions are likely to result in significant differences in their nutritional composition ( Gao et al, 2022 ; Robinson et al, 2021). For example, there are differences in starch content between two different pea phenotypes: smooth (smooth seed surface) pea and wrinkled pea (wrinkled seed surface).…”

Section: Introductionmentioning

confidence: 99%

Comprehensive analysis in the nutritional composition, phenolic species and in vitro antioxidant activities of different pea cultivars

et al. 2023

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“…This increased the swelling and reduced the interaction between the molecular chains, thus reducing the crystallinity. The relative crystallinity was usually correlated with the amount and the average chain length of amylopectin and the moisture content of the starch particles [ 28 ]. In the present study, the relative crystallinity of the fermented quinoa flour after the cold stress treatment may have been reduced by the pores on the surface of the quinoa flour ( Figure 6 ), resulting in the erosion of weak crystalline structure.…”

Section: Resultsmentioning

confidence: 99%

Enhance Production of γ-Aminobutyric Acid (GABA) and Improve the Function of Fermented Quinoa by Cold Stress

Zhang

et al. 2022

Foods

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Quinoa is an excellent source of γ-aminobutyric acid (GABA), which is a natural four-carbon non-protein amino acid with great health benefits. In this study, the quinoa was treated by cold stress before fermentation with Lactobacillus plantarum to enhance the amount of GABA. The best Lactobacillus plantarum for GABA production was selected from sixteen different strains based on the levels of GABA production and the activity of glutamic acid decarboxylase (GAD). Cold stress treatments at 4 °C and at −20 °C enhanced the amount of GABA in the fermented quinoa by a maximum of 1191% and 774%, respectively. The surface of the fermented quinoa flour treated by cold stress showed more pinholes, mucus, faults and cracks. A Fourier transform infrared spectrophotometer (FTIR) analysis revealed that cold stress had a violent breakage effect on the -OH bonds in quinoa and delayed the destruction of protein during fermentation. In addition, the results from the rapid visco analyzer (RVA) showed that the cold stress reduced the peak viscosity of quinoa flour. Overall, the cold stress treatment is a promising method for making fermented quinoa a functional food by enhancing the production of bioactive ingredients.

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Structural and physicochemical properties of pea starch affected by germination treatment

Cited by 35 publications

References 38 publications

Elucidation of chickpea hydration, effect of soaking temperature, and extent of germination on characteristics of malted flour

Elucidation of chickpea hydration, effect of soaking temperature, and extent of germination on characteristics of malted flour

Comprehensive analysis in the nutritional composition, phenolic species and in vitro antioxidant activities of different pea cultivars

Enhance Production of γ-Aminobutyric Acid (GABA) and Improve the Function of Fermented Quinoa by Cold Stress

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