Structural and physicochemical properties of pea starch dual-treated with dry heating and galactomannans

Si Zhang; Rui Zhang; Yijing Hu; Haiming Chen; Wenxue Chen; Ming Zhang; Hang Liu; Shuang Liu; Jianfei Pei; Shanshan Gao

doi:10.1016/j.ijbiomac.2024.139374

Structural and physicochemical properties of pea starch dual-treated with dry heating and galactomannans

Int J Biol Macromol. 2024 Dec 30:294:139374. doi: 10.1016/j.ijbiomac.2024.139374. Online ahead of print.

Authors

Si Zhang¹, Rui Zhang², Yijing Hu², Haiming Chen¹, Wenxue Chen¹, Ming Zhang¹, Hang Liu³, Shuang Liu³, Jianfei Pei⁴, Shanshan Gao⁵

Affiliations

¹ Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Haikou Key Laboratory of Special Foods, Haikou, Hainan 570228, China.
² Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou 570228, PR China.
³ Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan 030031, PR China.
⁴ Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Haikou Key Laboratory of Special Foods, Haikou, Hainan 570228, China. Electronic address: peijianfei@hainanu.edu.cn.
⁵ Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou 570228, PR China. Electronic address: gaoshanshan@hainanu.edu.cn.

PMID: 39743102
DOI: 10.1016/j.ijbiomac.2024.139374

Abstract

The research on the combination of starch and galactomannans (GM) with dry heat treatment (DHT) is currently insufficient, which hinders the starch application. In this study, the impacts of dry heat treatment and GM complex on the structural, gelatinization properties, and digestibility of pea starch (PS) were investigated. The gelatinization viscosity and gel hardness of dry heated-PS were decreased. Moreover, the relative crystallinity of PS was improved when individually treated by dry heating and GM complex, resulting in the decline of digestibility. Besides, the long molecular chains (DP ≥ 37) proportion and the semi-crystalline lamellae thickness of the PS-GM-DHT complex were increased, which was relevant to the ratio of galactose/mannose residues in galactomannan. In particular, PS was more prone to complex with locust bean gum following dry heat treatment, which has the highest mannose ratio. The present study provided the fundamental information to promote the starch application further.

Keywords: Dry heat treatment; Galactomannan; Pea starch; Physicochemical properties; Structural properties.