Production and physicochemical properties of resistant starch from hydrolysed wrinkled pea starch

Abstract

The content and physicochemical properties of resistant starches (RS) from wrinkled pea starch obtained by different molecular mass reduction processes were evaluated. Native and gelatinised starches were submitted to acid hydrolysis (2 m HCl for 2.5 h) or enzymic hydrolysis (pullulanase, 40 U g )1 for 10 h), followed by hydrothermal treatment (autoclaving at 121°C for 30 min), refrigeration (4°C for 24 h) and lyophilisation. Native starch showed RS and total dietary fibre contents of 39.8% and 14.3%, respectively, while processed ones showed values from 38.5% to 54.6% and from 22.9% to 37.1%, respectively. From these, the highest contents were among acid-modified starches. Processed starches showed endotherms between 144 and 166°C, owing to the amylose retrogradation. Native and processed starches showed low viscosity, which is inversely proportional to the RS concentration in samples. The heat treatment promoted an increase in the water absorption index. The pea starch is a good source for obtaining resistant starch by acid hydrolysis.

Storage stability and pasting properties of hydrothermally treated pearl millet flour

“…Similarly, Shobana & Malleshi () used hydrothermal treatment for finger millet grains to improve dehulling efficiency and observed similar dough making qualities of treated and control samples. Hydrothermal treatment has been used in several other grains such as sorghum (Bolade & Buraimoh, ), rice (Shih et al ., ), pigeon pea (Tiwari et al ., ), mung bean (Li & Gao, ) and pea (Polesi et al ., ) to achieve desired changes in physico‐chemical properties of flour and starch.…”

Comparative studies on physicochemical properties of three potato varieties different in RS2 and RS3 contents

“…During cooking, the helices structure in starch granules might be destroyed. The formation of RS3 during retrogradation was mainly a result of the increased molecular entanglement in the gel network and the increased molecular order caused by the formation of short‐chain helices outside of amylopectin 40 . This can explain why DN303 with the highest ratio of A/B had the highest RS3, and ZS‐5 with the highest proportion of A/B1 and A/B1‐2 had the lowest RS3 content.…”

Production of resistant starch (RS3) from edible bean starches

“…The pullulanase treatment method was effective in producing a significantly higher RS3 yield than the heat–cold method. An RS3 yield of 38.5% was obtained by Polesi, Sarmento, and Franco () using the pullulanase method. However, they used wrinkled pea starch that had an amylose content of 61%.…”