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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Cereal Crops Research » Research » Publications at this Location » Publication #369695

Research Project: Enhancement of Hard Spring Wheat, Durum, and Oat Quality

Location: Cereal Crops Research

Title: A Green Approach for Pea Starch Modification

Author
item VATANSEVER, SERAP - NORTH DAKOTA STATE UNIVERSITY
item WHITNEY, KRISTIN - NORTH DAKOTA STATE UNIVERSITY
item Ohm, Jae-Bom
item SIMSEK, SENAY - NORTH DAKOTA STATE UNIVERSITY
item HALL, CLIFFORD - SOUTH DAKOTA STATE UNIVERSITY

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 1/31/2020
Publication Date: N/A
Citation: N/A

Interpretive Summary: .

Technical Abstract: Dry pea (Pisum sativum L.) is a prominent driver of plant-based food and gluten-free markets due to its nutrient profile, such as high lysine, fiber, resistant starch, and folate contents. However, strong pea flavor restricts pea ingredient utilization in the food industry. The goal of this study was to investigate the impacts of supercritical fluid extraction (SFE), as a deodorization tool, on morphological, thermal, structural, and pasting properties of pea starch isolated from deodorized pea flour. The proximate profile and pasting properties of native pea starch (NPS) and deodorized pea starch (DPS) were determined using approved official methods. Total starch, damaged starch, and in vitro starch digestibility analyses through enzyme-based methodologies, thermal properties using differential scanning calorimetry (DSC), amylose and amylopectin ratio using high performance size exclusion chromatography (HPSEC), structural characteristics using Fourier transform infrared (FTIR) spectroscopy and X-ray diffraction (XRD), and morphological structure using a scanning electron microscope (SEM) of pea starches were investigated. DPS had significantly (p < 0.05) higher protein (14.3%), moisture (8.4%), and starch damage (0.87%), but had lower total starch (79.8%) than NPS. Among pasting properties, final viscosity (333 cP) and setback value (87 cP) of DPS were significantly lower than NPS. Enthalpy value (7.16 j/g) of DPS was significantly lower that of NPS (14.06 j/g). All starch fractions of DPS determined by in vitro starch digestion were significantly higher than those of NPS. Amylose and amylopectin contents of NPS and DPS were determined as 27.7 and 27.2%, and 72.3 and 72.8 %, respectively. The FTIR spectra of NPS showed two different peaks at 1518 cm–1, due to the amide II band for protein, and 1635 cm–1, which shifted from 1642 cm–1 in NPS and corresponds to the bound water in NPS. XRD pattern and SEM imaging differences between NPS and DPS were minimal. The SFE extraction profoundly influenced the starch proximate composition and modified some of thermal, pasting, and structural characteristics. These outcomes illustrate that the SFE might be a green and novel technology for starch modification.