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• W3107440585 abstract "The objective of this study was to establish the impacts of supercritical fluid extraction (SFE) processing on the physicochemical properties of pea flour and the structure of isolated pea starch. A significant (p < 0.05) increase in protein content and reduction in several pasting and thermal parameters as measured by rapid visco-analyzer and differential scanning calorimeter were observed after SFE. Additionally, SFE increased starch digestibility as determined by an in vitro starch digestion assay. An increased amylopectin content and crystallinity along with the loss of double helix content was supported by size exclusion chromatography and FT-IR data, respectively. X-ray diffraction and scanning electron microscopy showed minimal alterations of starch, by SFE, in long-range crystalline and morphological structure of starch granules, respectively. The data demonstrated SFE influenced the physicochemical and structural characteristics of pea starch. These outcomes illustrated that SFE might be a green and novel technology for starch modification." @default.
• W3107440585 created "2020-12-07" @default.
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• W3107440585 date "2021-05-01" @default.
• W3107440585 modified "2023-09-27" @default.
• W3107440585 title "Physicochemical and multi-scale structural alterations of pea starch induced by supercritical carbon dioxide + ethanol extraction" @default.
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• W3107440585 doi "https://doi.org/10.1016/j.foodchem.2020.128699" @default.
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