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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 #371909
Research Project: Enhancement of Hard Spring Wheat, Durum, and Oat Quality

Location: Cereal Crops Research

Title: Physicochemical and multi-scale structural alterations of pea starch induced by supercritical carbon dioxide + ethanol extraction

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: Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/18/2020
Publication Date: 11/24/2020
Citation: Vatansever, S., Whitney, K., Ohm, J., Simsek, S., Hall, C. 2020. Physicochemical and multi-scale structural alterations of pea starch induced by supercritical carbon dioxide + ethanol extraction. Food Chemistry. 344:128699. https://doi.org/10.1016/j.foodchem.2020.128699.
DOI: https://doi.org/10.1016/j.foodchem.2020.128699

Interpretive Summary: Supercritical fluid extraction (SFE) is a process that can separate certain biochemical components in flour using carbon dioxide gas and other chemicals at very high temperature and pressure above critical point. The SFE using carbon dioxide and ethanol is effective to remove unacceptable flavors in pea flour. The SFE processing should affect properties of other biochemical components in pea flour but no research has been reported on this subject. This research aimed to investigate impacts of SFE processing of a pea flour on characteristics of its starch isolates. This study demonstrated that SFE of pea flour modified certain physical and chemical characteristics and increased digestibility for the starch isolates. These outcomes illustrated that SFE might be a novel technology for starch modification.

Technical Abstract: Supercritical fluid extraction (SFE) that improves organoleptic properties might influence characteristics of biochemical components in pea flour. This study aimed to investigate the impact of SFE of pea flours on physicochemical properties and multi-scale structure of starch isolates. The SFE significantly (p <0.05) increased protein and moisture contents and decreased several pasting and thermal parameters measured by rapid visco analyzer (RVA) and differential scanning calorimeter (DSC). Additionally, SFE improved starch digestibility determined by in vitro starch digestion and slightly increased amylopectin and degree of order content along with the loss of double helix content measured by size exclusion chromatography and FT-IR, respectively. Minimal alterations of SFE were observed by X-ray diffraction and scanning electron microscopy. This study demonstrated SFE influenced physicochemical and structural characteristics of pea starch. These outcomes illustrated that SFE might be a green and novel technology for starch modification.