Effects of different isolation methods on the physicochemical properties of pea starch and textural properties of vermicelli
The effects of different isolation methods including dry-milling (DM), sour liquid processing (SL), alkaline steeping (AS) and neutral protease isolation (NP) on pea starch physicochemical properties and textural properties of vermicelli were studied. The results showed that the pea starch isolated...
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| Veröffentlicht in: | Journal of food science and technology 2015-01, Vol.52 (1), p.327-334 |
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| creator | Sun, Qingjie Chu, Lijun Xiong, Liu Si, Fumei |
| description | The effects of different isolation methods including dry-milling (DM), sour liquid processing (SL), alkaline steeping (AS) and neutral protease isolation (NP) on pea starch physicochemical properties and textural properties of vermicelli were studied. The results showed that the pea starch isolated by DM had higher damaged starch content of 12.44 %. The starch isolated by NP showed the lowest SP and %SOL, while DM starch showed the highest. The AS starch showed higher PV, TV and FV than the other starches. The NP starch gel showed significantly lower hardness value than the other starch gel. The AS starch had higher To, Tp, Tc and endothermic enthalpy value than SL starch did. The vermicelli made from NP and SL starches had significantly lower CL and higher tensile strength, elongation at break, apparent modulus and fracture work. The result of the study implied that the vermicelli made from NP and SL starches had better quality than that made from DM and AS starches. |
| doi_str_mv | 10.1007/s13197-013-0980-4 |
| format | Article |
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The results showed that the pea starch isolated by DM had higher damaged starch content of 12.44 %. The starch isolated by NP showed the lowest SP and %SOL, while DM starch showed the highest. The AS starch showed higher PV, TV and FV than the other starches. The NP starch gel showed significantly lower hardness value than the other starch gel. The AS starch had higher To, Tp, Tc and endothermic enthalpy value than SL starch did. The vermicelli made from NP and SL starches had significantly lower CL and higher tensile strength, elongation at break, apparent modulus and fracture work. The result of the study implied that the vermicelli made from NP and SL starches had better quality than that made from DM and AS starches.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-013-0980-4</identifier><language>eng</language><publisher>India: Springer India</publisher><subject>Carbohydrates ; Caustic soda ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Food Science ; Legumes ; Methods ; Nutrition ; Original Article ; Pasta ; Physicochemical properties ; Proteins ; Starch ; Statistical analysis</subject><ispartof>Journal of food science and technology, 2015-01, Vol.52 (1), p.327-334</ispartof><rights>Association of Food Scientists & Technologists (India) 2013</rights><rights>Association of Food Scientists & Technologists (India) 2015</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c349t-9318fc620f51357300f6e8d892853ddba0b66ea3889725e52d813544508bab73</citedby><cites>FETCH-LOGICAL-c349t-9318fc620f51357300f6e8d892853ddba0b66ea3889725e52d813544508bab73</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s13197-013-0980-4$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s13197-013-0980-4$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27903,27904,41467,42536,51297</link.rule.ids></links><search><creatorcontrib>Sun, Qingjie</creatorcontrib><creatorcontrib>Chu, Lijun</creatorcontrib><creatorcontrib>Xiong, Liu</creatorcontrib><creatorcontrib>Si, Fumei</creatorcontrib><title>Effects of different isolation methods on the physicochemical properties of pea starch and textural properties of vermicelli</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><description>The effects of different isolation methods including dry-milling (DM), sour liquid processing (SL), alkaline steeping (AS) and neutral protease isolation (NP) on pea starch physicochemical properties and textural properties of vermicelli were studied. The results showed that the pea starch isolated by DM had higher damaged starch content of 12.44 %. The starch isolated by NP showed the lowest SP and %SOL, while DM starch showed the highest. The AS starch showed higher PV, TV and FV than the other starches. The NP starch gel showed significantly lower hardness value than the other starch gel. The AS starch had higher To, Tp, Tc and endothermic enthalpy value than SL starch did. The vermicelli made from NP and SL starches had significantly lower CL and higher tensile strength, elongation at break, apparent modulus and fracture work. The result of the study implied that the vermicelli made from NP and SL starches had better quality than that made from DM and AS starches.</description><subject>Carbohydrates</subject><subject>Caustic soda</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Food Science</subject><subject>Legumes</subject><subject>Methods</subject><subject>Nutrition</subject><subject>Original Article</subject><subject>Pasta</subject><subject>Physicochemical properties</subject><subject>Proteins</subject><subject>Starch</subject><subject>Statistical 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Technol</stitle><date>2015-01-01</date><risdate>2015</risdate><volume>52</volume><issue>1</issue><spage>327</spage><epage>334</epage><pages>327-334</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>The effects of different isolation methods including dry-milling (DM), sour liquid processing (SL), alkaline steeping (AS) and neutral protease isolation (NP) on pea starch physicochemical properties and textural properties of vermicelli were studied. The results showed that the pea starch isolated by DM had higher damaged starch content of 12.44 %. The starch isolated by NP showed the lowest SP and %SOL, while DM starch showed the highest. The AS starch showed higher PV, TV and FV than the other starches. The NP starch gel showed significantly lower hardness value than the other starch gel. The AS starch had higher To, Tp, Tc and endothermic enthalpy value than SL starch did. The vermicelli made from NP and SL starches had significantly lower CL and higher tensile strength, elongation at break, apparent modulus and fracture work. The result of the study implied that the vermicelli made from NP and SL starches had better quality than that made from DM and AS starches.</abstract><cop>India</cop><pub>Springer India</pub><doi>10.1007/s13197-013-0980-4</doi><tpages>8</tpages></addata></record> |
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| subjects | Carbohydrates Caustic soda Chemistry Chemistry and Materials Science Chemistry/Food Science Food Science Legumes Methods Nutrition Original Article Pasta Physicochemical properties Proteins Starch Statistical analysis |
| title | Effects of different isolation methods on the physicochemical properties of pea starch and textural properties of vermicelli |
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