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Effects of different isolation methods on the physicochemical properties of pea starch and textural properties of vermicelli

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Abstract

The effects of different isolation methods including dry-milling (DM), sour liquid processing (SL), alkaline steeping (AS) and neutral protease isolation (NP) on pea starch physicochemical properties and textural properties of vermicelli were studied. The results showed that the pea starch isolated by DM had higher damaged starch content of 12.44 %. The starch isolated by NP showed the lowest SP and %SOL, while DM starch showed the highest. The AS starch showed higher PV, TV and FV than the other starches. The NP starch gel showed significantly lower hardness value than the other starch gel. The AS starch had higher To, Tp, Tc and endothermic enthalpy value than SL starch did. The vermicelli made from NP and SL starches had significantly lower CL and higher tensile strength, elongation at break, apparent modulus and fracture work. The result of the study implied that the vermicelli made from NP and SL starches had better quality than that made from DM and AS starches.

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Abbreviations

AS:

Alkaline steeping

BDV:

Breakdown viscosity

CL:

Cooking loss

DM:

Dry-milling

DMC:

Dry matter content

DSC:

Differential scanning calorimetry

FV:

Final viscosity

NP:

Neutral protease isolation

PT:

Pasting temperature

PV:

Peak viscosity

RVA:

Rapid Visco Analyser

SBV:

Setback viscosity

SD:

Standard deviation

SI:

Swelling index

SL:

Sour liquid processing

SOL:

Solubility

SP:

Swelling power

TV:

Trough viscosity

To:

Onset temperature

Tp:

Peak temperature

Tc:

Conclusion temperature

Tc–To:

The range of gelatinization temperature

ΔH:

Enthalpy of gelatinization

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Authors and Affiliations

  1. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China

    Qingjie Sun, Lijun Chu, Liu Xiong & Fumei Si

  2. School of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China

    Qingjie Sun

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  1. Qingjie Sun
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  2. Lijun Chu
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  3. Liu Xiong
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  4. Fumei Si
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Correspondence to Qingjie Sun.

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Sun, Q., Chu, L., Xiong, L. et al. Effects of different isolation methods on the physicochemical properties of pea starch and textural properties of vermicelli. J Food Sci Technol 52, 327–334 (2015). https://doi.org/10.1007/s13197-013-0980-4

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  • DOI: https://doi.org/10.1007/s13197-013-0980-4

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