Impact of molecular structure on the physicochemical properties of starches isolated from different field pea (Pisum sativum L.) cultivars grown in Saskatchewan, Canada. (15th April 2017)

• Record Type: Journal Article
• Authors: Raghunathan, R.; Hoover, R.; Waduge, R.; Liu, Q.; Warkentin, T.D.
• Is Part Of: Food chemistry. Volume 221(2017)
• Page Start: 1514
• Page End: 1521
• Publication Date: 2017-04-15
• Subjects: Field pea starch -- Structure -- Properties; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.10.142
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Amylopectin structure and molecular order differed among cultivars. Some cultivars exhibited amylose-amylopectin co-crystallization. Thermal and crystalline stability differed among cultivars. Rapidly digestible and resistant starch contents differed among cultivars. Abstract: The objective of this study was to determine the molecular structure and properties of recently released cultivars of field peas [CDC Golden (CDCG), Abarth (ABAR), CDC Patrick (CDCP) and CDC Amarillo (CDCA)] grown at different locations in Saskatchewan, Canada. Starch yield (on whole seed basis), apparent amylose, total lipid and specific surface area were in the range 34–37%, 38.2–42.6%, 1.07–1.38% and 0.31–0.38 m 2 /g, respectively. The proportion of short (DP 6–12) amylopectin chains, amylopectin branching density, molecular order, crystallinity, crystalline heterogeneity, gelatinization transition temperatures, pasting temperatures, peak viscosity, extent of acid hydrolysis, and resistant starch content were higher in CDCG and ABAR. However, amylopectin long chains (DP 13–26), average chain length and thermal stability were higher in CDCP and CDCA. The results of this study showed that differences in physicochemical properties among cultivars were mainly influenced by amylopectin chain length distribution, amylopectin branching density and co-crystallization of amylose with amylopectin.