Effect of hydrothermal modification of annealing type on some selected properties of starch pea (Pisum sativum)
2009
Piecyk, M. | Konarzewska, M.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Biotechnologii, Mikrobiologii i Oceny Zywnosci | Sitkiewicz, I.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Inzynierii Zywnosci i Organizacji Produkcji
In this research study, preparations made of ground and shelled pea seeds of Poa and Ramir variety were hydrothermally modified at a temperature of 60 degree C, for 24h. The effect of hydrothermal modification of the annealing type applied was that the pea starch was additionally purified trough decreasing the content of proteins and mineral compounds determined as ash. Additionally, it was found that the amylase fraction and the content of phosphorus decreased. This probably impacted the formation of new crystalline areas as a result of stronger bonds between amylopectin chains, and , finally, was a factor causing the real surface of starch grains, their water holding capacity and solubility to decrease at a temperature of 60 degree C and of 80 degree C. A considerable improvement was also found in the in vitro digestibility(2-fold) of the two preparations
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