Multiscale structural characterization, physicochemical properties, and in vitro digestibility of pea starch produced by two different processes

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2024-12-08 DOI:10.1002/cche.10857

Zhiwei Sun, Xiangying Zhao, Liping Liu, Qiangzhi He, Ruiguo Li, Jiaxiang Zhang

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引用次数: 0

Abstract

Background and Objectives

Dry grinding pea starch (DG) and wet grinding pea starch (WG) are two primary industrial starches with significantly different structures, physicochemical properties, and application potentials. To date, there have been no detailed studies examining these differences. Therefore, the aim of this study was to (i) investigate the effects of dry grinding and wet grinding on the structure of pea starch, and (ii) examine how the structure of pea starch influences its physicochemical properties and digestibility.

Findings

The crystallinity (35.75%), medium and long amylopectin (AP) chains (22.00%), swelling power (17.23 g/g), gelatinization temperature (76.4°C), and gelatinization viscosity (5585.0 cP) of WG were higher than those of DG (24.29%, 20.36%, 16.90 g/g, 75.9°C, and 5196.3 cP). In contrast, the average particle size (APS) (24.31 μm), resistant starch content (45.80%), and gel hardness (509.70 g) were lower than those of DG (25.68 μm, 52.13%, and 617.53 g).

Conclusions

Significant structural differences exist between WG and DG, with APS and AP chain length distribution being the primary factors contributing to the distinct physicochemical characteristics of the two pea starches.

Significance and Novelty

This is the first detailed comparison of the properties of commercial pea starch produced by two different processes. The results provide theoretical insights that underpin the use of pea starch in functional foods and promote the development of new starch-based products.

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两种不同工艺生产的豌豆淀粉的多尺度结构表征、理化性质和体外消化率

背景与目的干磨豌豆淀粉（DG）和湿磨豌豆淀粉（WG）是两种主要的工业淀粉，它们的结构、理化性质和应用前景都有很大的不同。到目前为止，还没有对这些差异进行详细的研究。因此，本研究的目的是(i)研究干磨和湿磨对豌豆淀粉结构的影响，以及（ii）研究豌豆淀粉结构如何影响其理化性质和消化率。结果：WG的结晶度（35.75%）、中长支链（AP）链（22.00%）、溶胀力（17.23 g/g）、糊化温度（76.4℃）和糊化粘度（5585.0 cP）均高于DG（24.29%、20.36%、16.90 g/g、75.9℃、5196.3 cP）。平均粒径（APS）为24.31 μm，抗性淀粉含量（45.80%）和凝胶硬度（509.70 g）均低于DG （25.68 μm， 52.13%和617.53 g）。结论WG和DG在结构上存在显著差异，APS和AP链长分布是造成两种豌豆淀粉理化特性差异的主要因素。本文首次详细比较了两种不同工艺生产的商品豌豆淀粉的性质。研究结果为豌豆淀粉在功能性食品中的应用提供了理论依据，并促进了新型淀粉基产品的开发。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.