Physicochemical, structural, and digestive properties of pea starch obtained via ultrasonic-assisted alkali extraction

Wang, Ning; Shi, Ningning; Fei, Hongli; Liu, Yuan; Zhang, Yaqi; Li, Zhijiang; Ruan, Chuanmin; Zhang, Dongjie

doi:10.1016/j.ultsonch.2022.106136

Cited by 40 publications

(14 citation statements)

References 51 publications

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“…For example Wang et al . (2022) found that the resistant starch content of pea starch increased after sonication, while Chan et al . (2010) observed that small fissures, depending on the structural properties of the starch, could be generated on the starch surface after sonication.…”

Section: Resultsmentioning

confidence: 99%

“…Although most studies have found no effect of sonication on the resistant starch content, other studies such as that of Chan et al (2010) and Wang et al (2022) have shown some effects on starch. For example Wang et al (2022) found that the resistant starch content of pea starch increased after sonication, while Chan et al (2010) observed that small fissures, depending on the structural properties of the starch, could be generated on the starch surface after sonication. The sensitivity towards sonication is enhanced by the presence of natural pores and cavities within the starch granule, which further weakens its structure.…”

Section: Effect Of Ultrasound-assisted Soaking On Selected Nutritiona...mentioning

confidence: 92%

“…At the highest US treatment intensity, higher degree of plant tissue is disrupted, leading to a higher available surface for digestive enzymes (Gadalkar & Rathod, 2017). Although most studies have found no effect of sonication on the resistant starch content, other studies such as that of Chan et al (2010) and Wang et al (2022) have shown some effects on starch. For example Wang et al (2022) found that the resistant starch content of pea starch increased after sonication, while Chan et al (2010) observed that small fissures, depending on the structural properties of the starch, could be generated on the starch surface after sonication.…”

Section: Effect Of Ultrasound-assisted Soaking On Selected Nutritiona...mentioning

confidence: 99%

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Effect of ultrasound‐assisted soaking on the hydration kinetics and physicochemical properties of chickpeas

Bender,

Yamsaengsung,

Waziiroh

et al. 2024

Int J of Food Sci Tech

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SummaryUnderstanding the behaviour of legumes during soaking results of importance since this might affect subsequent processing steps and thus final product quality. The aim of this study was to determine the effect of different ultrasound‐assisted soaking conditions (45.8–108.7 W cm−2 for 10–30 min) on the hydration, physicochemical and nutritional properties of kabuli chickpeas. During sonication, the temperature of the soaking media was either controlled at 20 °C (treatment referred to as US) or allowed to rise (treatment referred to as US + T). Selected temperature treatments without sonication (treatment referred to as T) were also included to identify thermal effects. Results showed that higher sonication intensities enhanced water imbibition up to a moisture content of 74.5% (w/w), being more pronounced in treatments where a temperature rise was allowed. Hydration kinetics were well described by the Peleg model (R2 = 0.961–0.998). Samples treated with temperature (US + T; T) showed high solid (0.8–5.1%), di‐ (13.2–59.7%) and α‐galactosyl‐sucrose oligosaccharide (5.4–58.7%) losses. In contrast, high US treatments enhanced oligosaccharides to up to 26.2% as well as pasting properties, while decreasing leaching losses (0.93–3.33%). Nutritional properties of sonicated chickpeas were only slightly affected after cooking following no clear trend. Overall, sonication was an effective pre‐treatment to reduce hydration time of up to 90% in chickpeas, especially when combined with temperature, and could be applied to drastically reduce the processing time of chickpea and chickpea flour in the food industry.

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Section: Resultsmentioning

confidence: 99%

Section: Effect Of Ultrasound-assisted Soaking On Selected Nutritiona...mentioning

confidence: 92%

Section: Effect Of Ultrasound-assisted Soaking On Selected Nutritiona...mentioning

confidence: 99%

See 1 more Smart Citation

Effect of ultrasound‐assisted soaking on the hydration kinetics and physicochemical properties of chickpeas

Bender,

Yamsaengsung,

Waziiroh

et al. 2024

Int J of Food Sci Tech

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“…422,423 Pea starch granules are oval shape, [424][425][426] with a diameter of 15.70-29.49 μm 427 and 20 μm. 428 In the case of pea starch, amylose values of 32.24% 429 and 79.42% 430 were found, which provides an excellent film-forming property. In this context, it is essential to find value-added applications for this starch, with the production of films for food packaging being a very promising alternative.…”

Section: Pla/pea Starchmentioning

confidence: 97%

Polymer blends of poly(lactic acid) and starch for the production of films applied in food packaging: A brief review

Silva

Rios

Santana

2023

Polymers from Renewable Resources

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The limited degradation of synthetic polymers used in food packaging when discarded in the environment is a major concern for society. Therefore, industry and academia have sought to develop biodegradable and eco-friendly materials for single-use in packaging. An interesting alternative for the food industry is biodegradable polymeric films, which is why different biopolymers have been used in the production of sustainable packaging. It is worth mentioning that the use of biodegradable polymers is one of the most successful innovations in the industry to address issues related to the environment. Among the available raw materials, starch extracted from different renewable sources is very promising for this purpose, due to its abundance, low-cost compared to other polymers and ability to produce non-toxic films. However, when used alone, pure starch has many limitations, which can be overcome by developing a mixture with other polymers (polymer blends), preferably from renewable and biodegradable sources, such as poly(lactic acid) (PLA). In this context, the absence of literature reviews evidencing the results of the application of films in foods led us to write this article, given the importance of polymer blends produced with different types of starch (cassava, corn, pea, potato, rice and wheat) and the PLA matrix. According to the results, it is clear that polymer blends based on PLA/Starch for food packaging are very promising, already being part of the industries solutions, aiming to minimize the large volume of plastic waste of petrochemical origin discarded in nature. Obviously, as with any technology, more research is needed to further improve the performance of the films, and while much research has made great strides, there are still limitations that prevent the commercialization of these materials.

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“…Ultrasonic treatment reduced the peak viscosity of potato, Xiaomi and waxy corn starches, and the lower viscosity may be attributed to physical damage to the starch granules, increasing the water permeability of hydration (Han et al, 2019;Yang et al, 2019b). Mechanical oscillation and cavitation during ultrasonic treatment can lead to long chain breakage and decrease the interaction force between starch particles, thus resulting in the decrease of viscosity (Wang et al, 2022c). In addition, ultrasonic-assisted enzymatic treatment is more effective in improving the solubility of starch, mainly because it degrades the structure of loose starch granules and makes it easier for water to enter the reticular structure.…”

Section: Effect Of Ultrasonic Pretreatment On Physicochemical Propert...mentioning

confidence: 99%

Recent progress of starch modification assisted by ultrasonic wave

et al. 2023

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Starch is a kind of natural polymer, which is the main energy source for human body and important industrial raw materials.As a new non-thermal processing technology, ultrasonic has the advantages of green energy-saving, safety, high efficiency and convenient application. It plays an important role in starch modification process. In this paper, the effects of ultrasound on the multi-scale structure and physicochemical properties of starch were reviewed. The application of ultrasonic synergistic modification in starch modification was also analyzed, which is expected to provide some reference for the green modification of starch and its industrial production and application.

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Physicochemical, structural, and digestive properties of pea starch obtained via ultrasonic-assisted alkali extraction

Cited by 40 publications

References 51 publications

Effect of ultrasound‐assisted soaking on the hydration kinetics and physicochemical properties of chickpeas

Effect of ultrasound‐assisted soaking on the hydration kinetics and physicochemical properties of chickpeas

Polymer blends of poly(lactic acid) and starch for the production of films applied in food packaging: A brief review

Recent progress of starch modification assisted by ultrasonic wave

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