Effect of chemical treatments on the functional, morphological and rheological properties of starch isolated from pigeon pea (Cajanus cajan)

Guleria, Prixit; Yadav, B. S.

doi:10.1016/j.crfs.2022.10.001

Cited by 7 publications

(1 citation statement)

References 64 publications

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“…Acetylation enabled greater water and oil holding capacities, a lower retrogradation tendency, and a lower glycemic index compared to those of native pigeon pea starch, highlighting the potential of pigeon pea modified starch for applications as a thickening and stabilizing agent. Guleria and Yadav evaluated the rheological properties of native, cross-linked, oxidized, and hydroxypropylated starches from pigeon pea. The chemical modifications resulted in changes to several properties of starches, reducing paste clarity, gel hardness, swelling power, and solubility.…”

Section: Methods For Pigeon Pea Protein Isolationmentioning

confidence: 99%

Pigeon Pea, An Emerging Source of Plant-Based Proteins

Locali-Pereira,

Boire,

Berton-Carabin

et al. 2023

ACS Food Sci. Technol.

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Making use of neglected pulse crops is a way to promote biodiversity and combat malnutrition in emerging countries, as well as a strategy to provide alternative and resilient sources of plant-based proteins. Pigeon pea (Cajanus cajan) is a pulse native to tropical and subtropical regions, such as Asia, India, and South America. Despite its great nutritional potential, pigeon pea is an underutilized crop, and its production is restricted to smallholder cultivators. Pigeon pea exploration for food application is a means to boost the cultivation and valorization of this crop, in addition to contributing to meeting the worldwide demand for high quality plant-based proteins obtained from sustainable crops. This review synthesizes the main research findings involving pigeon pea exploration for food applications, from the processing of its seeds and flours to the extraction and modification of its proteins, highlighting its potential as a food ingredient. Several initiatives have been carried out with the aim of investigating and improving the functional qualities of pigeon pea. Aqueous fractionation has been investigated under different conditions, showing it to be a viable process to produce protein-rich ingredients. Modifications of proteins, as in enzymatic hydrolysis processes, allow for releasing bioactive peptides of interest for applications in functional foods. Despite the overall potential, a knowledge gap has been identified regarding bulk rheological and interfacial properties of pigeon pea proteins, which need to be further investigated.

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Section: Methods For Pigeon Pea Protein Isolationmentioning

confidence: 99%

Pigeon Pea, An Emerging Source of Plant-Based Proteins

Locali-Pereira,

Boire,

Berton-Carabin

et al. 2023

ACS Food Sci. Technol.

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Recent Advancements on Barnyard Millet Starch: A Sustainable Alternative to Conventional Starch

Bangar,

Balakrishnan,

Navaf

et al. 2024

Starch Stärke

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The global demand for starch has been steadily increasing, driven by various industries such as food, pharmaceuticals, and textiles. However, conventional starch sources, such as corn and wheat, are associated with significant environmental concerns and resource depletion. Therefore, there is a growing need to explore sustainable alternatives to conventional starches. Barnyard millet starch can be a promising sustainable alternative to conventional starch. The starch extracted from barnyard millet exhibits unique physicochemical properties, including high amylose content, small granule size, and good gel‐forming ability. These properties make it suitable for various industrial applications. In the food industry, it can be used as a thickening agent, stabilizer, and fat replacer in various products, including sauces, soups, bakery items, and dairy alternatives. Moreover, barnyard millet starch shows promise in the textile industry as a sizing agent and for producing biodegradable films. However, challenges related to scaling up production, processing techniques, and market acceptance must be addressed to realize the potential of barnyard millet starch fully. Embracing barnyard millet starch can contribute to a more sustainable and resource‐efficient future, reducing the ecological footprint associated with starch production. This review article focuses on the properties, modifications, functionality, and applications of barnyard starch.

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Impact of Cross‐Linking on the Physicochemical and Physiological Characteristics of Barnyard Millet (Echinochloa frumentacea) Grains Starch

Bhatt,

Singh,

Garg

et al. 2024

Starch Stärke

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Barnyard millet starch (Echinochloa frumentacea) has been investigated for its potential in drug delivery systems due to its unique properties. This study examined the physicochemical and physiological properties of cross‐linked barnyard millet starch (BMS) using varying concentrations of sodium tripolyphosphate (STPP). Physicochemical and physiological properties of the cross‐linked starches are analyzed. Cross‐linking resulted in reduced swelling capacity and solubility of starch samples. Morphological analysis revealed rough surfaces with cavities and minute cracks in cross‐linked starches. Acute and sub‐acute toxicity studies in test animals indicated no adverse effects, with LD50 values within acceptable limits at 2000 mg kg−1. Hematological, biochemical, and lipid profiles showed no significant alterations compared to the control group. The study demonstrated a low acute toxicity level and favorable safety profile for STPP‐cross‐linked starch. These findings highlighted the potential of cross‐linked barnyard millet starch as a carrier in drug delivery system and for food applications. This study supports the potential of cross‐linked barnyard millet starch in pharmaceutical formulations.

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Effect of chemical treatments on the functional, morphological and rheological properties of starch isolated from pigeon pea (Cajanus cajan)

Cited by 7 publications

References 64 publications

Pigeon Pea, An Emerging Source of Plant-Based Proteins

Pigeon Pea, An Emerging Source of Plant-Based Proteins

Recent Advancements on Barnyard Millet Starch: A Sustainable Alternative to Conventional Starch

Impact of Cross‐Linking on the Physicochemical and Physiological Characteristics of Barnyard Millet (Echinochloa frumentacea) Grains Starch

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