Some physico-chemical properties of smooth pea starches

The physico-chemical characteristics of the starches of five smooth pea varieties have been investigated. X-ray diffraction analysis has shown that all of the starches have ‘C’ polymorphs with different contents of ‘A’ and ‘B’ polymorphs. DSC analysis has demonstrated a correlation between the therm...

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Bibliographic Details
Published in:Carbohydrate polymers 1995, Vol.27 (2), p.109-115
Main Authors: Davydova, N.I, Leont'ev, S.P, Genin, Ya.V, Sasov, A.Yu, Bogracheva, T.Ya
Format: Article
Language:English
Subjects:
chemical constituents of plants
chemical structure
crystal structure
gelation
peas
physicochemical properties
Pisum sativum
potassium chloride
seeds
starch
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Summary:The physico-chemical characteristics of the starches of five smooth pea varieties have been investigated. X-ray diffraction analysis has shown that all of the starches have ‘C’ polymorphs with different contents of ‘A’ and ‘B’ polymorphs. DSC analysis has demonstrated a correlation between the thermodynamic parameters of gelatinization and the content of ‘B’ polymorphs in the starches. The influence of KCl concentration on the gelatinization process was investigated. The single peak of gelatinization in excess water doubled in salt solutions. A model is proposed which suggests that ‘A’ and ‘B’ polymorphs are in different independent co-operative structures which results in bifurcation of the peaks in KCl solutions.
ISSN:0144-8617
1879-1344
DOI:10.1016/0144-8617(95)00052-9