Physicochemical, Morphological, and Digestibility Properties of Round and Wrinkled Pea Starches

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2025-03-20 DOI:10.1002/cche.10880

Sintayehu D. Daba, Rebecca J. McGee, Sean M. Finnie

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Abstract

Background and Objectives

Pea protein isolation results in a significant amount of starch-rich byproduct. Efficient utilization of this byproduct can be crucial for economic feasibility of protein isolation process. In this study, we examined the physicochemical, morphological, and digestibility properties of starches derived from round and wrinkled peas grown across three locations (Pullman, WA; Richland, MT; and Sidney, MT) in 2023.

Findings

Our findings showed that wrinkled pea flour had higher protein, but lower starch concentration compared to round pea flour. The starch from wrinkled peas contained a higher amylose concentration than that from round peas (60% vs. 29%). When subjected to a Rapid Visco Analyzer (RVA) test at 95°C, round peas demonstrated well-defined pasting profiles with higher final viscosity, while wrinkled peas exhibited minimal swelling and viscosity development. At 140°C, wrinkled peas displayed significant granular swelling and viscosity development, with variety PLS 595 showing the highest final viscosity among the wrinkled pea lines. Round peas had lower pasting temperatures, which is a minimum temperature to cook starch, by at least 40°C compared to wrinkled peas. The round peas formed stronger gels. Cluster analysis grouped round and wrinkled peas into two distinct clusters. The recorded parameters were also clustered into groups. Parameters in the same group were positively correlated while parameters from the different groups were negatively correlated. Wrinkled peas exhibited higher early-stage digestibility, but comparable total digestible starch after 4 h of digestion compared to round peas. The resistant starch concentration was slightly lower in wrinkled peas compared to round peas. Scanning electron microscopy (SEM) revealed distinct granular morphologies: round peas had simple granules, while wrinkled peas had compound granules.

Conclusions

The study highlights significant differences between round and wrinkled peas in terms of their starch properties.

Significance and Novelty

The findings suggest potential for targeted use of these starches based on their unique properties. Utilization of starch-rich byproducts has an important implication on the overall economic viability and sustainability of pea protein isolation processes.

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圆和皱豌豆淀粉的理化、形态和消化特性

背景与目的豌豆蛋白分离产生大量富含淀粉的副产品。该副产品的有效利用对蛋白质分离工艺的经济可行性至关重要。在这项研究中，我们检查了从三个地方生长的圆形和皱巴巴的豌豆中提取的淀粉的物理化学，形态和消化特性(Pullman， WA；里奇兰,太;和悉尼，MT)。我们的研究结果表明，与圆形豌豆粉相比，皱纹豌豆粉的蛋白质含量较高，但淀粉含量较低。皱豌豆淀粉的直链淀粉含量高于圆豌豆（60%比29%）。当在95°C下进行快速粘度分析仪（RVA）测试时，圆豌豆表现出明确的糊状特征，最终粘度更高，而皱豌豆表现出最小的膨胀和粘度发展。在140°C时，皱豌豆表现出明显的颗粒膨胀和粘度发展，品种PLS 595在皱豌豆品系中表现出最高的最终粘度。圆豌豆的糊化温度（煮淀粉的最低温度）比皱豌豆低至少40°C。圆豌豆形成了更坚固的凝胶。聚类分析将圆豌豆和皱豌豆分成两个不同的簇。记录的参数也被聚类成组。同一组参数呈正相关，不同组参数呈负相关。与圆豌豆相比，皱豌豆的早期消化率更高，但消化4 h后总可消化淀粉含量相当。与圆豆相比，皱豆的抗性淀粉浓度略低。扫描电子显微镜（SEM）显示出明显的颗粒形态：圆豌豆为单一颗粒，而皱豌豆为复合颗粒。该研究强调了圆豌豆和皱豌豆在淀粉特性方面的显著差异。这些发现表明，基于这些淀粉的独特性质，有针对性地使用它们是有潜力的。富含淀粉的副产品的利用对豌豆蛋白分离过程的整体经济可行性和可持续性具有重要意义。

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.