Composition, Thermal Behavior, and Gel Texture of Prime and Tailings Starches from Garbanzo Beans and Peas

Abstract

Prime and tailings starches of garbanzo beans and peas were separated and the chemical composition, physical properties, thermal behavior, and gel properties were determined. Starch granules <35 μm were 85% in garbanzo beans, 66.8% in a smooth pea cv. Latah, and only 18.4% in a smooth pea cv. SS Alaska. Amylose content of prime starch was 35.9% in garbanzo beans, 44.5–48.8% in smooth peas, and 86.0% in wrinkled pea cv. Scout. Tailings starch amylose content was at least 8% higher than the corresponding prime starch. The endothermic enthalpy value of garbanzo bean and two smooth pea prime starches ranged from 12.1 to 14.2 J/g, while prime starch from wrinkled peas gave a distinctly lower enthalpy value of 1.1 J/g. Differential scanning calorimetry endothermic enthalpy and amylograph pasting properties of prime starch were significantly related to its amylose content (P < 0.05). Prime starches of garbanzo beans and smooth peas produced highly cohesive elastic gels. Wrinkled pea prime starch formed the strongest (though brittle) gel, as indicated by high hardness (21.8 N), low cohesiveness (0.29), and low springiness (0.82). Hardness of gel stored at 22°C and at 4°C was positively correlated with amylose content of starch.

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

“…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.…”

Caracterización funcional del almidón de fríjol Zaragoza (Phaseolus Lunatus L.) y cuantificación de su almidón resistente

“…Entra en la clasificación de almidón normal, con contenido de amilosa entre 17 y 24% y gelatiniza a temperaturas superiores de 70°C (Morrison, 1988). Este contenido de amilosa es menor en comparación al de semillas de P. lunatus en México con 32,6% (Betancur et al, 2003), y en semillas de garbanzo (48,1%) y guisantes (52,6%) (Czuchajowska et al, 2003); estas variaciones posiblemente se dan de acuerdo a la zona donde se cultivan las semillas, las condiciones de almacenamiento y los tratamientos previos en la extracción del almidón.…”

Pea Starch: Composition, Structure and Properties — A Review

“…** 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].…”