Physicochemical properties, structural properties, and in vitro digestibility of pea starch treated with high hydrostatic pressure

Liu, Ming; Wu, Na‐Na; Yu, Guoping; Zhai, Xuguang; Xue, Chuang; Zhang, Min; Tian, Xiaohui; Liu, Yanxiang; Wang, Liping; Tan, Bin

doi:10.1002/star.201700082

Cited by 49 publications

(40 citation statements)

References 34 publications

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“…The CV values of yellow pea and red lentil extrudates produced by N 2 gas injection method were found to be higher than the values achieved with the conventional extrusion process and the differences were mostly significant ( P < 0.05). Higher amounts of soluble starch were probably produced in extrudates with N 2 gas injection, due to the higher gas pressure (300 kPa) in the barrel, resulting in higher cold viscosity values, in line with results obtained for high hydro static pressure treatments of barley and pea starch, albeit at much lower pressures.…”

Section: Resultssupporting

confidence: 93%

Functional and thermal properties of yellow pea and red lentil extrudates produced by nitrogen gas injection assisted extrusion cooking

Masatcioglu

Köksel

2019

J Sci Food Agric

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BACKGROUND There are excellent opportunities for greater incorporation into our diets of pulses, which are rich in proteins and dietary fibers, if their functional properties are modified to fit a wide range of applications in the food industry. The objective of this research was to produce high protein and fiber extrudates from yellow pea and red lentil flours using conventional and N2 gas injection assisted extrusion cooking methods. The effects of process variables on extrudate functional and thermal properties were also investigated. RESULTS The cold viscosity of extrudates produced by N2 gas injection were higher than those produced by conventional extrusion, indicating that gas‐assisted extrusion does affect the end‐product pasting properties. At higher barrel temperatures (150–175 °C) extrudates did not exhibit any thermal transition in their thermograms, and thus their starches were completely gelatinized and proteins completely denatured during extrusion. In general, water solubility of extrudates produced by N2 gas injection was significantly (P < 0.05) higher than those produced by conventional extrusion. Emulsion capacity and stability of yellow pea extrudates were in the range of 44–50% and 42–47%, respectively, and the counterpart values of red lentil extrudates were very similar (in the range of 43–47% and 43–46%, respectively). CONCLUSION Nitrogen gas injection assisted extrusion cooking can be used practically in development of pulse extrudates which contain high protein and dietary fiber. This novel and innovative technique is a reliable alternative method to the conventional CO2 gas injection assisted extrusion cooking methods in the snack food and food ingredient industries. © 2019 Society of Chemical Industry

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Section: Resultssupporting

confidence: 93%

Functional and thermal properties of yellow pea and red lentil extrudates produced by nitrogen gas injection assisted extrusion cooking

Masatcioglu

Köksel

2019

J Sci Food Agric

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“…Alterations in starch gelatinization properties on nanoscopic scale can be visualized using differential scanning calorimetry. In starch–water suspensions, a destruction of starch crystallinity was already determined by differential scanning calorimetry (DSC) and X-ray method [ 24 ]. These results coincide with findings in these studies, despite the significant lower moisture content in the present study.…”

Section: Resultsmentioning

confidence: 99%

High-Pressure Treatment of Non-Hydrated Flour Affects Structural Characteristics and Hydration

Jakobi

Jekle

Becker

2018

Foods

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In recent years, high-pressure treatment (HPT) has become an established process concerning the preservation of food. However, studies dealing with the structural, and consequently functional modification of non-hydrated starchy matrices (moisture content ≤ 15%) by HPT are missing. To close this knowledge gap, pressure (0–600 MPa, 10 min) and pressurization time depending (0–20 min, 450 MPa) alterations of wheat flour were investigated. Pressure rise from 0 to 600 MPa or pressurization time rise from 0 to 20 min resulted in a decline of amylopectin content from 68.3 ± 2.0% to 59.7 ± 1.5% (linearly, R2 = 0.83) and 59.6 ± 0.7% (sigmoidal), respectively. Thereby, detectable total amount of starch decreased from 77.7 ± 0.8% linearly to 67.6 ± 1.7%, and sigmoidal, to 69.4 ± 0.4%, respectively. Increase in pressure caused a linear decrease in gelatinization enthalpy of 33.2 ± 5.6%, and linear increase in hydration properties by 11.0 ± 0.6%. The study revealed structural and technological relevant alterations of starch-based food matrices with low moisture content by HPT, which must be taken into consideration during processing and preservation of food.

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“…, < 30 min) (Leite et al., 2017). Although HHP has shown discrepant impacts on the gelatinization and pasting behaviors of pulse starches, most previous studies have revealed that the applied high pressure is able to induce partial gelatinization, thus lowering the gelatinization ΔH of the modified starches (Ahmed et al., 2016; Leite et al., 2017; Liu et al., 2018).…”

Section: Modifications Of Pulse Starchesmentioning

confidence: 99%

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

Ren

Yuan

Chigwedere

et al. 2021

Comp Rev Food Sci Food Safe

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Pulse crops have received growing attention from the agri‐food sector because they can provide advantageous health benefits and offer a promising source of starch and protein. Pea, lentil, and faba bean are the three leading pulse crops utilized for extracting protein concentrate/isolate in food industry, which simultaneously generates a rising volume of pulse starch as a co‐product. Pulse starch can be fractionated from seeds using dry and wet methods. Compared with most commercial starches, pea, lentil, and faba bean starches have relatively high amylose contents, longer amylopectin branch chains, and characteristic C‐type polymorphic arrangement in the granules. The described molecular and granular structures of the pulse starches impart unique functional attributes, including high final viscosity during pasting, strong gelling property, and relatively low digestibility in a granular form. Starch isolated from wrinkled pea—a high‐amylose mutant of this pulse crop—possesses an even higher amylose content and longer branch chains of amylopectin than smooth pea, lentil, and faba bean starches, which make the physicochemical properties and digestibility of the former distinctively different from those of common pulse starches. The special functional properties of pulse starches promote their applications in food, feed, bioplastic and other industrial products, which can be further expanded by modifying them through chemical, physical and/or enzymatic approaches. Future research directions to increase the fractionation efficiency, improve the physicochemical properties, and enhance the industrial utilization of pulse starches have also been proposed. The comprehensive information covered in this review will be beneficial for the pulse industry to develop effective strategies to generate value from pulse starch.

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Physicochemical properties, structural properties, and in vitro digestibility of pea starch treated with high hydrostatic pressure

Cited by 49 publications

References 34 publications

Functional and thermal properties of yellow pea and red lentil extrudates produced by nitrogen gas injection assisted extrusion cooking

Functional and thermal properties of yellow pea and red lentil extrudates produced by nitrogen gas injection assisted extrusion cooking

High-Pressure Treatment of Non-Hydrated Flour Affects Structural Characteristics and Hydration

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

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