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Pisum sativum AND Vicia faba CARBOHYDRATES: STUDIES OF FRACTIONS OBTAINED AFTER DRY AND WET PROTEIN EXTRACTION PROCESSES
Author(s) -
COLONNA P.,
GALLANT D.,
MERCIER C.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb07578.x
Subject(s) - vicia faba , starch , extraction (chemistry) , chemistry , pisum , sativum , polysaccharide , sugar , food science , fraction (chemistry) , amylose , botany , chromatography , biology , biochemistry
The distribution and the composition of the oligosaccharides, starch, and cell‐wall polysaccharides were determined on the lower protein air‐classified flours of broadbeans, smooth peas, and wrinkled peas and the starchy by‐products obtained after the wet process. α‐Galactosides are still present in the air‐classified fractions whereas they are almost extracted by wet process. In contrast, the fiber content was high in the starchy by‐product and in both cases, the sugar constituents of hemicelluloses material indicate that the fraction still present is not representative of the initial hemicelluloses. Starches were isolated in a high yield (60%) from air‐classified flours whereas the isolation was not possible from the starchy by‐product, probably due to the high hemicelluloses content preventing their extraction. The laboratory scale purification has led to refined starches with no effect of the process on the granules as viewed by light and electron microscopies.