Impact of Process Conditions on Digestibility of Pea Starch |
| |
| Authors: | Weirong Yao Chunguang Liu Xiaojie Xi Heya Wang |
| |
| Affiliation: | 1. School of Food Science &2. Technology, Jiangnan University , Wuxi, Jiangsu, P. R. China yaoweirongcn@hotmail.com;4. Technology, Jiangnan University , Wuxi, Jiangsu, P. R. China |
| |
| Abstract: | This study investigated how process conditions affect the digestibility of pea starch from pea starch powder (PSP). The factors considered were resistant starch (RS), slow digestible starch (SDS) and rapidly digestible starch (RDS) content. The examined five process factors were: material/water ratio, cooking temperature, cooking time, soaking time, and heat dehydration time. Changes in process conditions mainly altered the content of RS and SDS. Analysis with Sephadex G-200 chromatography and differential scanning calorimetry revealed that RS was mainly from retrograded amylose and amylopectin, while SDS and RDS were mainly derived from amylopectin. |
| |
| Keywords: | Pea Resistant starch Slow digestible starch Amylose Amylopectin |
|
|
