Controlling pea starch gelatinization behavior and rheological properties by modulating granule structure change with pea protein isolate
The purpose of this study was to investigate how the gelatinization behavior of pea starch (PS) was affected by pea protein isolate (PPI). The findings revealed that higher PPI levels decreased the swelling power of PS. Incorporating PPI raised the hot paste viscosity of PS, lowered the pasting temp...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000641 |
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| author | Jiwei Kuang Wengang Zhang Xijuan Yang Ping Ma |
| author_facet | Jiwei Kuang Wengang Zhang Xijuan Yang Ping Ma |
| author_sort | Jiwei Kuang |
| collection | DOAJ |
| description | The purpose of this study was to investigate how the gelatinization behavior of pea starch (PS) was affected by pea protein isolate (PPI). The findings revealed that higher PPI levels decreased the swelling power of PS. Incorporating PPI raised the hot paste viscosity of PS, lowered the pasting temperature, and notably increased the gelatinization enthalpy according to differential scanning calorimetry analysis. Furthermore, the presence of PPI reduced the storage moduli of the starch paste, enhanced shear thinning behavior, and hindered starch molecular chain aggregation. With increasing PPI content from 0 to 12 %, amylose leaching and gel strength decreased by 25.6 % and 38.2 % respectively, indicating weak gel formation induced by PPI in PS. Confocal laser scanning microscopy confirmed that PPI envelopment of starch granules restricted their gelatinization by limiting granule swelling. These results carry significant implications for crafting pea-based foods with desired texture. |
| format | Article |
| id | doaj-art-03466c058ac048e78f222db0e23b514f |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-03466c058ac048e78f222db0e23b514f2025-02-12T05:32:37ZengElsevierFood Chemistry: X2590-15752025-01-0125102218Controlling pea starch gelatinization behavior and rheological properties by modulating granule structure change with pea protein isolateJiwei Kuang0Wengang Zhang1Xijuan Yang2Ping Ma3State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining, Qinghai Province 810016, China; Key Laboratory of Agricultural Product Processing on Qinghai-Tibetan Plateau, College of Agricultural and Forestry Sciences, Qinghai University, Xining, Qinghai Province, 810000, China; Laboratory of Qinghai-Tibetan Plateau Germplasm Resources Research and Utilization, Qinghai Academy of Agricultural and Forestry Sciences, Xining, Qinghai Province 810000, ChinaKey Laboratory of Agricultural Product Processing on Qinghai-Tibetan Plateau, College of Agricultural and Forestry Sciences, Qinghai University, Xining, Qinghai Province, 810000, China; Laboratory of Qinghai-Tibetan Plateau Germplasm Resources Research and Utilization, Qinghai Academy of Agricultural and Forestry Sciences, Xining, Qinghai Province 810000, ChinaKey Laboratory of Agricultural Product Processing on Qinghai-Tibetan Plateau, College of Agricultural and Forestry Sciences, Qinghai University, Xining, Qinghai Province, 810000, China; Laboratory of Qinghai-Tibetan Plateau Germplasm Resources Research and Utilization, Qinghai Academy of Agricultural and Forestry Sciences, Xining, Qinghai Province 810000, China; Corresponding authors at: Key Laboratory of Agricultural Product Processing on Qinghai-Tibetan Plateau, College of Agricultural and Forestry Sciences, Qinghai University, Xining, Qinghai Province, 810000, China.Qinghai Tianyoude Technology Investment Management Group Co, Ltd, Xining, Qinghai Province 810016, ChinaThe purpose of this study was to investigate how the gelatinization behavior of pea starch (PS) was affected by pea protein isolate (PPI). The findings revealed that higher PPI levels decreased the swelling power of PS. Incorporating PPI raised the hot paste viscosity of PS, lowered the pasting temperature, and notably increased the gelatinization enthalpy according to differential scanning calorimetry analysis. Furthermore, the presence of PPI reduced the storage moduli of the starch paste, enhanced shear thinning behavior, and hindered starch molecular chain aggregation. With increasing PPI content from 0 to 12 %, amylose leaching and gel strength decreased by 25.6 % and 38.2 % respectively, indicating weak gel formation induced by PPI in PS. Confocal laser scanning microscopy confirmed that PPI envelopment of starch granules restricted their gelatinization by limiting granule swelling. These results carry significant implications for crafting pea-based foods with desired texture.http://www.sciencedirect.com/science/article/pii/S2590157525000641Pea starchPea protein isolateStarch gelatinizationFlow behaviorGranule structure |
| spellingShingle | Jiwei Kuang Wengang Zhang Xijuan Yang Ping Ma Controlling pea starch gelatinization behavior and rheological properties by modulating granule structure change with pea protein isolate Food Chemistry: X Pea starch Pea protein isolate Starch gelatinization Flow behavior Granule structure |
| title | Controlling pea starch gelatinization behavior and rheological properties by modulating granule structure change with pea protein isolate |
| title_full | Controlling pea starch gelatinization behavior and rheological properties by modulating granule structure change with pea protein isolate |
| title_fullStr | Controlling pea starch gelatinization behavior and rheological properties by modulating granule structure change with pea protein isolate |
| title_full_unstemmed | Controlling pea starch gelatinization behavior and rheological properties by modulating granule structure change with pea protein isolate |
| title_short | Controlling pea starch gelatinization behavior and rheological properties by modulating granule structure change with pea protein isolate |
| title_sort | controlling pea starch gelatinization behavior and rheological properties by modulating granule structure change with pea protein isolate |
| topic | Pea starch Pea protein isolate Starch gelatinization Flow behavior Granule structure |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000641 |
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