Impact of molecular structure on the physicochemical properties of starches isolated from different field pea (Pisum sativum L.) cultivars grown in Saskatchewan, Canada

Citation

Raghunathan, R., Hoover, R., Waduge, R., Liu, Q., Warkentin, T.D. (2017). Impact of molecular structure on the physicochemical properties of starches isolated from different field pea (Pisum sativum L.) cultivars grown in Saskatchewan, Canada. Food Chemistry, [online] 221 1514-1521. http://dx.doi.org/10.1016/j.foodchem.2016.10.142

Plain language summary

Recently, there has been renewed interest in incorporating field pea starches in food formulations due to the slow rate and extent of starch digestion and their high resistant starch content. This study was designed to relate the structure of starches isolated from four recently released field pea cultivars (CDCG, ABAR, CDCP, CDCA) grown in two different locations (Rosthern, Meath Park) in Saskatchewan to their physicochemical properties. The results of this study would be of interest to nutritionists and food processors, since the rate and extent of staling, starch digestibility, thermal, shear and acid stability are factors that could influence the quality, acceptability, nutritional content and shelf life of foods containing field pea starches as an ingredient. Recognition of variation in structure and physicochemical properties among these starches would form the basis for further investigations to modify their structure by altering the arrangement of starch chains by physical modification techniques. This may lead to a wider application for field pea starches in both the food and non-food industries.

Abstract

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 m2/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.

Publication date

2017-04-15

Author profiles