Gelatinization, pasting, and rheological properties of pea starch in alcohol solution

In this study, we aimed to examine the effects of different low concentrations of alcohol solution (5%-20%) on the gelatinization and pasting properties of pea starch. A rapid visco analyzer revealed that when the starch concentration was fixed, the viscosity of the starch paste decreased with increasing alcohol concentration. In addition, the texture analyzer results showed that compared to the hydrogel formed in water, the hardness of the gel formed by 15% starch in 10% alcohol increased approximately 2-fold (1696.4 g versus 928.1 g). Furthermore, the rheological results showed that the tan delta value of the gel formed under this condition was second only to that of 20% starch in water, which indicated the gel had a strong network structure. X-ray diffraction analysis showed an increased relative crystallinity of 15% starch gels formed in 10% alcohol (13.2%) compared to the hydrogel formed in water (12.2%). Our study will expand the knowledge of the gelatinization properties of starch in low concentrations of alcohol.

Automated summary

The study found that as the alcohol concentration increased, the viscosity of starch paste decreased, while the hardness and network structure of the gel formed increased. Additionally, the relative crystallinity of the gel formed in alcohol was higher compared to the gel formed in water.