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• W2024794380 abstract "Abstract The use of lactic acid (LA) in the isolation of starch from field pea ( Pisum sativum L.) flour was investigated. The yield, purity, morphology, and the physicochemical properties (color, swelling, pasting and gelatinization characteristics, X‐ray diffraction pattern, and crystallinity) of the starches isolated with and without LA were determined. When compared to the control (0% LA), addition of LA at concentrations ranged from 0.5 to 7.0% v/v significantly increased the purity of the isolated starches up to 4% w/w and reduced the residual protein content by 6% w/w. The resistant starch and apparent amylose contents of the isolated starches using LA were significantly higher (up to 25 and 42.5%, w/w, respectively). Furthermore, the starches produced by LA assisted extraction showed significantly lower swelling factor and pasting viscosities, but generally insignificant changes were observed in the gelatinization parameters as compared to that of control. Marginal differences were observed in the X‐ray diffractograms between control and the LA processed starches. However, the relative crystallinity of LA processed starches was significantly higher than the control. The present study revealed that the use of LA in pea starch extraction show benefits in terms of starch purity, brightness, resistance to amylolysis, and apparent amylose content." @default.
• W2024794380 created "2016-06-24" @default.
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• W2024794380 date "2010-09-23" @default.
• W2024794380 modified "2023-10-09" @default.
• W2024794380 title "Lactic acid assisted wet fractionation of field pea (Pisum sativum L.) flour" @default.
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• W2024794380 doi "https://doi.org/10.1002/star.200900251" @default.
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