The Effect of Various Extracting Agents on the Physicochemical and Nutritional Properties of Pea Starch

Abstract

Organic acids (5% lactic acid and 5% acetic acid, w/v) and biosolvents (5% ethyl lactate, 5% and 10% d-limonene, w/v) are used as extraction agents during starch isolation from pea flour. NaOH at 0.4% w/v served as a control. The results show few differences in starch granular morphology, apparent amylose content, and most thermal parameters, and negligible differences in starch crystalline structure. However, noticeable differences are observed in protein and starch damage content, and pasting viscosities among starch isolated by different extraction agents. The starch extracted by 5% ethyl lactate has the highest protein residue (1.1%) compared to others (≤0.4%), while the starch extracted by 5% acetic acid shows the lowest pasting viscosities. d-Limonene at 5% seems to be a promising biosolvent to isolate pea starch for its low residual protein, and no solvent residue, yet the highest pasting viscosities in starch. Fourier transform infrared spectroscopy (FTIR) detects bands of residual protein in all samples, and also unique bands at 1564, 1575, and 1720 cm −1 related to acid residue in starches extracted by the two organic acids. Chemometric analysis of FTIR spectra differentiates starches extracted by biosolvents from those extracted by alkali and acidic agents.

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

“…However, environmental and health concerns over the use of sulfur dioxide and relevant salts have fostered research to utilize more benign compounds and/or enzymes in the wet milling of maize, such as organic and inorganic acids ( e.g ., lactic, citric, hydrochloric, and phosphoric acids) (Du et al., 1996) and proteases (Johnston & Singh, 2001). Extraction agents, such as organic acids (lactic and acetic acids) and biosolvents (ethyl lactate and d ‐limonene), have also been explored to improve the yield and purity of isolated starch from pea flours, which show functionality comparable to the control starch isolated using sodium hydroxide (NaOH) (Lu et al., 2019). Future investigations are required to understand the influence of the extraction agents on the sensory quality of the derived starch and as well the functional and sensory attributes of protein fraction, a high‐value food ingredient as discussed previously.…”

“…Unlike RS3 derived from maize, potato, and wheat starches of a waxy background (Cai & Shi, 2013, 2014), RS3 derived from pea starch failed to form spherulites with an ordered lamellar structure, which was ascribed to the heterogeneous distribution of linear starch chains consisting of both amylose and amylopectin branch chains (Li et al., 2020). It was noteworthy that the higher proportion of long amylopectin branch chains rendered pea starch (Section 3.4) more desirable for the development of such RS3, which showed enzymatic resistance greater than the product from normal maize starch (Li et al., 2020; Lu et al., 2019). With the primary focus being on the influence of enzymatic modifications on the digestibility of pulse starches based on the current literature, future research is required to explore the potential of using enzymatic modifications to enhance the physicochemical properties pulse starches for broader industrial uses.…”

Recent Advances and Applications in Starch for Intelligent Active Food Packaging: A Review

“…At present, starch extraction methods mainly include the alkali method, enzymatic method, and surfactant method. The Alkali method and enzymatic method use the action of alkali or enzymes to hydrolyze starch in combination with components, such as proteins and cellulose, and then release starch, improving the yield of starch; the surfactant method is to use sodium alkyl benzene sulfonate and other surfactants combined with protein so that the modified protein and starch form complex separation to achieve the purpose of starch extraction [ 40 , 41 , 42 ]. Starch properties vary by grain variety, growing climate, soil quality, and other growing conditions, ranging from more than 70% starch in cereals to 36% to 47% starch in dried beans.…”

Micromeritic, thermal, dielectric, and microstructural properties of legume ingredients: A review

“…The major peaks and their band assignments observed for legume starches are listed in Table 8. IR spectra of starches are shown to be sensitive to the molecular level such as crystallinity, helicity, and confrontation (Lu et al, 2019). The absorbance bands at 1047 or 1045 and 995 cm −1 are related to the crystallinity and molecular order of starch granule, whereas absorbance band at 1022 cm −1 has been associated with the amorphous and disordered state of starch granule; hence, the ratio of 995/1022 cm −1 is used to enumerate the changes in degree of double helix and 1047/1022 cm −1 to enumerate degree of short‐range molecular order (Xu et al, 2019).…”