Physicochemical and multi-scale structural alterations of pea starch induced by supercritical carbon dioxide + ethanol extraction. (15th May 2021)

• Record Type: Journal Article
• Authors: Vatansever, Serap; Whitney, Kristin; Ohm, Jae-Bom; Simsek, Senay; Hall, Clifford
• Is Part Of: Food chemistry. Volume 344(2021)
• Publication Date: 2021-05-15
• Subjects: Dry pea -- Pea starch -- Supercritical fluid extraction -- Thermal properties -- Gelatinization behavior -- C-type Starch -- Degree of double helix -- HPSEC -- FT-IR -- X-ray diffraction; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.128699
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: SC-CO2 + EtOH extraction affected the proximate composition of pea starch. This extraction altered pasting and thermal properties of pea starch. SC-CO2 + EtOH extraction impacted degree of double helix and of order content. The loss of enthalpy was obtained in pea starch after SC-CO2 + EtOH extraction. SFE improved starch digestibility and slightly increased starch damage. Abstract: The objective of this study was to establish the impacts of supercritical fluid extraction (SFE) processing on the physicochemical properties of pea flour and the structure of isolated pea starch. A significant ( p < 0.05) increase in protein content and reduction in several pasting and thermal parameters as measured by rapid visco-analyzer and differential scanning calorimeter were observed after SFE. Additionally, SFE increased starch digestibility as determined by an in vitro starch digestion assay. An increased amylopectin content and crystallinity along with the loss of double helix content was supported by size exclusion chromatography and FT-IR data, respectively. X-ray diffraction and scanning electron microscopy showed minimal alterations of starch, by SFE, in long-range crystalline and morphological structure of starch granules, respectively. The data demonstrated SFE influenced the physicochemical and structural characteristics of pea starch. These outcomes illustrated that SFE might be a green and novel technology for starch modification.