Structural modifications of low hydrated pea starch subjected to high thermomechanical processing

Barron, Cécile

doi:10.1016/s0144-8617(00)00146-6

Cited by 50 publications

(34 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The ratio of amylose to amylopectin is one of the main distinctions between smooth peas and wrinkled peas. The amylose content in starch granules of smooth peas range from 33.1% to 48.8% (Barron et al 2000;Biliaderis et al 1981;Colonna and Mercier 1984;Colonna and Mercier 1985;Czuchajowska et al 1998), whereas the corresponding values of wrinkled peas are from 64% to 88% (Biliaderis et al 1981;Colonna and Mercier 1984;Colonna and Mercier 1985;Praznik et al 1994). Our study further indicated that the amylose content in high protein peas is significantly higher than those in other pea types.…”

Section: Discussionsupporting

confidence: 53%

Protein content correlates with starch morphology, composition and physicochemical properties in field peas

et al. 2016

View full text Add to dashboard Cite

Protein and starch are two major components in field peas. In this study, we investigated the starch morphologies, compositions, and thermal properties between high protein peas (approximately 30%) and other market types of field peas (yellow, green, maple, and marrowfat peas, with approximately 23% protein contents). For the shape and size, high protein peas had the compound starch granules that could be easily fragmented into small irregular and polygonal granules, whereas other pea types had oval or kidney-like starch granules with high percentage of large granule sizes. High protein peas had significantly lower starch contents (27.2%-34.2%) than other pea types (45.5%-47.4%). However, the amylose content (74.6%-89.2%) in high protein peas were significantly higher that of other pea types (50.1%-54.1%). Our differential scanning calorimeter (DSC) data showed that the onset temperature (T o ), peak temperature (T p ), and conclusion temperature (T c ) of starch gelatinization in high protein peas were significantly higher than those of other pea types, whereas the enthalpy change (ΔH) of high protein peas was significantly lower than those of other pea types. The unique properties of high protein peas characterized in this study provided useful information to further improve pea quality.Key words: Pisum sativum, protein, starch, SEM, DSC.Résumé : Les protéines et l'amidon sont deux grandes composantes du pois. Dans le cadre de cette étude, les auteurs ont examiné la morphologie, la composition et les propriétés thermiques de l'amidon des variétés de pois à haute teneur en protéines (30 % environ) et des autres variétés commerciales (pois jaune, vert, perdrix, et Marrowfat, contenant approximativement 23 % de protéines). En ce qui concerne la forme et la taille, les variétés riches en protéines sont celles qui comptent les granules d'amidon composé pouvant le plus facilement se fragmenter en petits granules polygonaux irréguliers, les autres variétés ne renfermant que des granules d'amidon ovales ou réniformes et une forte proportion de granules de grosse taille. Les variétés très protéinées contenaient sensiblement moins d'amidon (27,2 % à 34,2 %) que les autres sortes de pois (45,5 % à 47,4 %). Toutefois, la concentration d'amylose (74,6 % à 89,2 %) des pois à haute teneur en protéines était significativement plus élevée que celle relevée chez les autres cultivars (50,1 % à 54,1 %). Les données obtenues avec le calorimètre différentiel à balayage indiquent que la température initiale, la température maximale et la température terminale de la gélatinisation de l'amidon sont significativement plus élevées chez les pois très riches en protéines que chez les autres types, alors que la variation d'enthalpie (ΔH) est significativement plus faible chez les pois très protéinés, comparativement aux autres variétés commerciales. Les propriétés uniques des pois à haute teneur en protéines caractérisées dans cette étude fournissent des informations utiles en vue d'une amélioration de la qualité de cette culture...

show abstract

Section: Discussionsupporting

confidence: 53%

Protein content correlates with starch morphology, composition and physicochemical properties in field peas

et al. 2016

View full text Add to dashboard Cite

show abstract

“…** In many instances, the amylose content of starches have been determined by colorimetric procedures without prior defatting and/or by not taking into account the iodine complexing ability of the long external amylopectin chains. 1 Barron et al [148], 2 Conde-Petit et al [149], 3 Biliaderis et al [80], 4 Colonna and Mercier [24], 5 Czuchajowska et al [150], 6 Bogracheva et al [18], 7 Lloyd et al [47], 8 Bogracheva et al [67], 9 Vasanthan and Bhatty [146], 10 Ratnayake et al [31], 11 Colonna and Mercier [23], 12 Biliaderis et al [80], 13 Praznik et al [151], 14 shows a higher limiting viscosity number (h), average degree of polymerization (DP n ), number average molecular weight (M n ) and degree of branching than amylose from wrinkled pea. Amyloses from other legume starches have not been well characterized and the reported values for iodine affinity (IBC), β-amylolysis, DP n and η are in the range 16-22, 79-86.9, 1000-1900 and 136-280, respectively [40].…”

Section: Structure Of Amylose and Amylopectinmentioning

confidence: 99%

“…Ratnayake et al[31],2 Barron et al[148],3 Davydova et al[39],4 Bertoft et al[46],5 Gujska et al[84],6 Colonna et al[42],7 Bertoft et al[48]. * name given by the author(s).…”

mentioning

confidence: 99%

Pea Starch: Composition, Structure and Properties — A Review

2002

View full text Add to dashboard Cite

Recently, pea has developed into a major protein crop in Western Canada. In the search for new food protein resources, small commercial facilities in Canada have engaged in manufacturing protein concentrates from pea by air classification or wet milling techniques. However, the major products from these processes are either crude or refined pea starches. Pea starch has been utilized almost exclusively for industrial application. A major factor, which has an adverse effect on the widespread utilization of pea starch in food industry, it its high extent of retrogradation. This review summarizes the present knowledge on composition, structure and physiochemical properties of smooth and wrinkled seeded pea starches with a view to providing suggestions for needed research to improve the utilization of pea starches in the food industry.

show abstract

“…The moisture contents of all starch samples were adjusted to ~ 19% by being kept in a desiccator over saturated BaCh solution (25°C, aw=0.9) for about 1 week (Barron et al, 2000).…”

Section: X-ray Diffractionmentioning

confidence: 99%

Relationship between ?-amylase degradation and the structure and physicochemical properties of legume starches

Zhou

2004

Carbohydrate Polymers

147

View full text Add to dashboard Cite

Structural modifications of low hydrated pea starch subjected to high thermomechanical processing

Cited by 50 publications

References 30 publications

Protein content correlates with starch morphology, composition and physicochemical properties in field peas

Protein content correlates with starch morphology, composition and physicochemical properties in field peas

Pea Starch: Composition, Structure and Properties — A Review

Relationship between ?-amylase degradation and the structure and physicochemical properties of legume starches

Contact Info

Product

Resources

About