Structural characterizations and in vitro digestibility of acid-treated wrinkled and smooth pea starch (Pisum sativum L.)

Shi, Miaomiao, Wang, Kai, Yu, Shujuan, Gilbert, Robert G. and Gao, Qunyu (2016) Structural characterizations and in vitro digestibility of acid-treated wrinkled and smooth pea starch (Pisum sativum L.). Starch/Staerke, 68 7-8: 762-770. doi:10.1002/star.201500260


Author Shi, Miaomiao
Wang, Kai
Yu, Shujuan
Gilbert, Robert G.
Gao, Qunyu
Title Structural characterizations and in vitro digestibility of acid-treated wrinkled and smooth pea starch (Pisum sativum L.)
Formatted title
Structural characterizations and in vitro digestibility of acid-treated wrinkled and smooth pea starch (Pisum sativum L.)
Journal name Starch/Staerke   Check publisher's open access policy
ISSN 1521-379X
0038-9056
Publication date 2016-06
Year available 2016
Sub-type Article (original research)
DOI 10.1002/star.201500260
Open Access Status Not Open Access
Volume 68
Issue 7-8
Start page 762
End page 770
Total pages 9
Place of publication Weinheim, Germany
Publisher Wiley - V C H Verlag GmbH & Co. KGaA
Collection year 2017
Language eng
Formatted abstract
In this study, the molecular structure of acid-treated wrinkled and smooth pea starch residues was investigated, and the in vitro digestibility of the residues with 2.2M HCl at 35°C for different time periods (1, 3, 5, 8, and 15 days) was assessed. After acid treatment, the amounts of rapidly digestible and slowly digestible starches increased, whereas the amount of resistant starch decreased. The granular appearance of the two pea starches was destroyed and small fractions formed aggregates. The changes in the ratio of absorbance at 1047cm-1 to that at 1022cm-1, the intensities of major peaks, relative crystallinity, and thermodynamic parameters from DSC were observed during acid hydrolysis. These properties of wrinkled pea starches were significantly different from those of smooth pea starches. The crystallinity of acid-hydrolyzed starches increased slightly with increased acid-treatment time. From the entire hydrolysis process, the B polymorph of acid treated pea starch has a higher hydrolysis than that of A polymorph. A reduced tendency in chain-length distribution occurred with the degradation of chains in amylose and amylopectin. These results demonstrated that the slow digestion and resistance properties of wrinkled and smooth pea starches were affected by both the structure of the amorphous and crystalline regions of starch granules.
Keyword Acid hydrolysis
In vitro digestibility
Molecular structure
Pea starch
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: HERDC Pre-Audit
Queensland Alliance for Agriculture and Food Innovation
 
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