Affiliation:
1. Department of Applied Agriculture Central University of Punjab Bathinda 151401 India
2. Department of Food Science and Technology Graphic Era Deemed to be University Dehradun 248002 India
3. Department of Food Science and Technology Guru Nanak Dev University Amritsar 143005 India
4. Graduate School of Bioresources Mie University Tsu Mie 5148507 Japan
5. NARO Hokkaido Agricultural Research Center (NARO/HARC) Memuro Hokkaido 0820081 Japan
Abstract
AbstractThe present work evaluates starch from 29 diverse pea accessions for structural (amylose content and amylopectin chain length distribution), granule size distribution, thermal, pasting, and retrogradation properties. Amylose content and the proportion of amylopectin chains with the degree of polymerization (DP) of 6–10, 11–20, and >20 vary in the range from 21.4% to 57.0%, 17.9% to 25.8%, 64.0% to 66.5%, and 9.4% to 16.7%, respectively. Starches with a higher proportion of small granules (<5 µm) have a greater proportion of amylopectin chains with DP > 10 and exhibit higher transition temperatures/enthalpy and vice versa. Retrogradation in starch pastes relates negatively to the proportion of amylopectin chains with DP < 10. Paste viscosities relate negatively with amylopectin chains with DP > 10, amylose content, and retrogradation while positively with transition temperatures/enthalpy and the potential of granules to swell.
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