期刊
FOOD CHEMISTRY
卷 221, 期 -, 页码 1514-1521出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.10.142
关键词
Field pea starch; Structure; Properties
资金
- Agriculture and Agri Foods Canada through the Agri Innovation Program
- Saskatchewan Pulse Growers
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. Crown Copyright (C) 2016 Published by Elsevier Ltd. All rights reserved.
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