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Effects of Hydroxypropylation on Themal Properties, Starch Digestibility and Freeze‐Thaw Stability of Field Pea ( Pisum sativum cv Trapper) Starch
Author(s) -
Hoover R.,
Hannouz D.,
Sosulski F. W.
Publication year - 1988
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19880401005
Subject(s) - starch , field pea , amylose , syneresis , sativum , amylase , chemistry , food science , sodium hydroxide , hydrolysis , pisum , botany , biochemistry , organic chemistry , enzyme , biology
Field pea starch with an amylose content of 34.2% was hydroxypropylated with propylene oxide and sodium hydroxide to give products with molar substitutions (MS) ranging from 0.04 to 0.12. Increasing the degree of MS resulted in progressive decreases in enthalpy of gelatinization. gelatinization temperatures, pasting temperatures and syneresis. and increases in paste viscosities at 95 and 50°C. The digestibility with a‐amylase decreased with increases in MS only up to the level of 0.08 and further increases in MS caused an increase in digestibility which was higher than that observed for native starch. These results were confirmed by scanning electron microscopy on hydrolyzed starch.