Structural and functional properties of starches from field peas

Food Chemistry

Volumn 126, Issue 4, 2011, Pages 1546-1552

  Wang, Shujun ^a   Sharp, Peter ^a   Copeland, Les ^a  

^a UNIVERSITY OF SYDNEY   (Australia)

Author keywords

C type crystallinity; Field peas; Pisum sativum; Starch structure and function; Thermal transitions

Indexed keywords

CRYSTALLINITIES; FIELD PEA; PISUM SATIVUM; STARCH STRUCTURE AND FUNCTION; THERMAL TRANSITIONS;

DIFFERENTIAL SCANNING CALORIMETRY; DIFFRACTION; PLANTS (BOTANY); X RAY DIFFRACTION;

STARCH;

AMYLASE; AMYLOPECTIN; AMYLOSE; STARCH;

ARTICLE; CHEMICAL STRUCTURE; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; DIGESTION; FOOD COMPOSITION; FUNCTION TEST; PARTICLE SIZE; PEA; PHYSICAL CHEMISTRY; TRANSITION TEMPERATURE; X RAY DIFFRACTION;

PISUM SATIVUM;

EID: 79551559493     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.11.154     Document Type: Article

References (30)

1. J. Blazek, and L. Copeland Pasting and swelling properties of wheat flour and starch in relation to amylose content Carbohydrate Polymers 71 2008 380 387
2. T.Ya. Bogracheva, V.J. Morris, S.G. Ring, and C.L. Hedley The granular structure of C-type pea starch and its role in gelatinization Biopolymers 45 1998 323 332
3. A. Buléon, P. Colonna, V. Planchot, and S. Ball Mini review. Starch granules: Structure and biosynthesis International Journal of Biological Macromolecules 23 1998 85 112
4. P. Cairns, T.Ya. Bogracheva, S.G. Ring, C.L. Hedley, and V.J. Morris Determination of the polymorphic composition of smooth pea starch Carbohydrate Polymers 32 1997 275 282
5. N.W.H. Cheetham, and L.P. Tao Variation in crystalline type with amylose content in maize starch granules: An X-ray powder diffraction study Carbohydrate Polymers 36 1998 277 284
6. D. Cooke, and M.J. Gidley Loss of crystalline and molecular order during starch gelatinization: Origin of the enthalpic transition Carbohydrate Research 227 1992 103 112
7. L. Copeland, J. Blazek, H. Salman, and M.C.M. Tang Form and function of starch granules Food Hydrocolloids 23 2009 1527 1534
8. N.I. Davydova, S.P. Leont'ev, Ya.V. Genin, A.Yu. Sasov, and T.Ya. Bogracheva Some physico-chemical properties of smooth pea starches Carbohydrate Polymers 27 1995 109 115
9. M.J. Gidley Factors affecting the crystalline type (A-C) of native starches and model compounds: A rationalization of observed effects in terms of polymorphic structures Carbohydrate Research 161 1987 301 304
10. A. Imberty, A. Buléon, and S. Perez Recent advances in knowledge of starch structure Starch/Stärke 43 1991 375 384
11. J.L. Jane Structure of starch granules Journal of Applied Glycoscience 54 2007 31 36
12. M. Kaur, K.S. Sandhu, and S.-T. Lim Microstructure, physicochemical properties and in vitro digestibility of starches from different Indian lentil (Lens culinaris) cultivars Carbohydrate Polymers 79 2010 349 355
13. C.M. Konik-Rose, R. Moss, S. Rahman, R. Appels, F. Stoddard, and G. McMaster Evaluation of the 40 mg swelling test for measuring starch functionality Starch/Stärke 53 2001 14 20
14. K. Luengwilai, and D.M. Beckles Structural investigations and morphology of tomato fruit starch Journal of Agricultural and Food Chemistry 57 2009 282 291
15. S. Nara, and T. Komiya Studies on the relationship between water-saturated state and crystallinity by the diffraction method for moistened potato starch Starch/Stärke 35 1983 407 410
16. W.S. Ratnayake, R. Hoover, F. Shahidi, C. Perera, and J. Jane Composition, molecular structure, and physicochemical properties of starches from four field pea (Pisum sativum L.) cultivars Food Chemistry 74 2001 189 202
17. W.S. Ratnayake, R. Hoover, and T. Warkentin Pea starch: Composition, structure and properties - A review Starch/Stärke 54 2002 217 234
18. K.S. Sandhu, and N. Singh Some properties of corn starches : Physicochemical, gelatinization, retrogradation, pasting and gel textural properties Food Chemistry 101 2007 1499 1507
19. A. Sarko, and H.C.H. Wu The crystal structures of A-, B-, and C-polymorphs of amylose and starch Starch/Stärke 30 1978 73 78
20. T. Sasaki, T. Yasui, and J. Matsuki Effect of amylose content on gelatinization, retrogradation, and pasting properties of starches from waxy and nonwaxy wheat and their F1 seeds Cereal Chemistry 77 2000 58 63
21. T.J. Schoch, and E.C. Maywald Preparation and properties of various legume starches Cereal Chemistry 45 1968 564 573
22. S. Simsek, M.C. Tulbek, Y. Yao, and B. Schatz Starch characteristics of dry peas (Pisum sativum L.) grown in the USA Food Chemistry 115 2009 832 838
23. D.G. Stevenson, P.A. Domoto, and J. Jane Structures and functional properties of apple (Malus domestica Borkh) fruit starch Carbohydrate Polymers 63 2006 432 441
24. R.F. Tester, and W.R. Morrison Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids Cereal Chemistry 67 1990 551 557
25. S.J. Wang, W.Y. Gao, H.Y. Liu, H.X. Chen, J.G. Yu, and P.G. Xiao Studies on the physicochemical, morphological, thermal and crystalline properties of starches separated from different Dioscorea opposita cultivars Food Chemistry 99 2006 38 44
26. S.J. Wang, H.Y. Liu, W.Y. Gao, H.X. Chen, J.G. Yu, and P.G. Xiao Characterization of new starches separated from different Chinese yam (Dioscorea opposita Thunb.) cultivars Food Chemistry 99 2006 30 37
27. S.J. Wang, J.L. Yu, and J.G. Yu Partial characterization of starches from Dioscorea opposite Thunb. cultivars Journal of Food Engineering 88 2008 293 297
28. S.J. Wang, J.L. Yu, and J.G. Yu Conformation and location of amorphous and semi-crystalline regions in C-type starch granules revealed by SEM, NMR and XRD Food Chemistry 110 2008 39 46
29. S.J. Wang, J.L. Yu, Q.H. Zhu, J.G. Yu, and F.M. Jin Granular structure and allomorph position in C-type Chinese yam starch granule revealed by SEM, C-13 CP/MAS NMR and XRD Food Hydrocolloids 23 2009 426 433
30. G.Y. Zhang, Z.H. Ao, and B.R. Hamaker Slow digestion property of native cereal starches Biomacromolecules 7 2006 3252 3258