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Exploring the functional attributes and in vitro starch and protein digestibility of pea flours having a wide range of amylose content

From National Research Council Canada

DOIResolve DOI: https://doi.org/10.1016/j.foodchem.2022.134938
AuthorSearch for: ORCID identifier: https://orcid.org/0000-0002-5968-801X; Search for: ORCID identifier: https://orcid.org/0000-0003-4708-0119; Search for: 1ORCID identifier: https://orcid.org/0000-0003-4343-4469; Search for: 1; Search for: ; Search for: 1; Search for:
Affiliation
  1. National Research Council of Canada. Aquatic and Crop Resource Development
FunderSearch for: PerkinElmer; Search for: National Research Council Canada; Search for: University of Saskatchewan
FormatText, Article
Subjectround pea flour; wrinkled pea flour; amylose content; functional properties; in vitro starch digestibility; in vitro protein digestibility
Abstract
In this study, ten pea flours covering a broad range of amylose content (37.2–77.6 %, dsb) were characterized for functional and nutritional properties. As the amylose contents increased, the starch contents of the pea flours showed a downward trend (r = -0.990, p < 0.001 in Pearson correlation) but their protein and total dietary fiber contents exhibited an upward trend (r = 0.915, p < 0.001 and r = 0.885, p < 0.001, respectively). A greater amylose content tended to increase starch gelatinization temperatures of the pea flours, which thus required a higher cooking temperature for pasting viscosity development and subsequent gel formation. An increased amylose level reduced in vitro starch digestibility of the cooked pea flours (r = -0.944, p < 0.001) but did not influence in vitro protein digestibility. The insightful findings will be valuable for utilizing the diverse pea lines to create new flour, starch, and protein ingredients.
Publication date
PublisherElsevier
In
  • Food Chemistry 405, no. Part B, 134938 (30 March 2023).
LanguageEnglish
Peer reviewedYes
IdentifierS0308814622029004
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Record identifierd4b4d797-3198-4056-892d-14544427a44f
Record created2023-02-08
Record modified2025-11-03
Date modified: