The physicochemical and structural properties and in vitro digestibility of pea starch isolated from flour ground by milling and air classification
文献类型： 外文期刊
作者： Zhang, Lixia 1 ; Apea-Bah, Franklin B. 2 ; Chen, Xin 3 ; Hornung, Polyanna Silveira 2 ; Malunga, Lovemore Nkhata 4 ; Beta, Trust 2 ;
作者机构： 1.Jiangsu Acad Agr Sci, Res Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China
2.Univ Manitoba, Dept Food & Human Nutr Sci, Winnipeg, MB R3T 2N2, Canada
3.Jiangsu Acad Agr Sci, Econ Crops Res Inst, Nanjing 210014, Jiangsu, Peoples R China
4.Agr & Agrifood Canada Govt Canada, 196 Innovat Dr, Winnipeg, MB R3T 6C5, Canada
5.Jiangsu Acad Agr Sci, Res Inst Agr Prod Proc, Zhong Lingjie Rd 50, Nanjing 210014, Jiangsu, Peoples R China
6.Univ Manitoba, Dept Food & Human Nutr Sci, 13 Freedman Crescent, Winnipeg, MB R3T 2N2, Canada
关键词： Pea starch particle size distributions; Thermal and pasting properties; Granule morphology structural properties; In vitro digestibility
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2023 年 419 卷
页码：
收录情况： SCI
摘要： The fine, coarse and parent starches were isolated from pea flour by milling and air-classification. Their structural, thermal, physicochemical properties and in vitro digestibility were investigated. Particle Size Distribution showed the fine starch with the smallest unimodal distribution (18.33 and 19.02 mu m) displayed higher degree of short-range molecular order and lower number of double helix structure. Scanning Electron Microscopy showed the morphology of the coarse starch granules as uniform in size and lacking protein particles on its smooth surface. Differential Scanning Calorimetry revealed the coarse starch had higher enthalpy changes while Rapid Visco Analysis showed higher peak, trough, and breakdown viscosities for the fine starch. In vitro digestibility featured the fine starch containing lower fast digesting starch contents, but with higher resistant starch content, indicating its resistance to enzymatic hydrolysis. The results could provide theoretical support for application of pea starch in functional foods and the manufacture of emerging starch products.
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