Effect of Extrusion on the Digestibility and Viscosity Properties of Pea Starch
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Abstract:
The purpose of this study was to investigate the mechanism of single screw extrusion on the digestion characteristics of pea starch, and to explain the effects of material moisture, screw rotation speed and extrusion temperature. The physical and chemical properties of pea resistant starch were revealed by scanning electron microscope, X-ray diffraction and fast viscosity meter from the perspectives of molecular crystal type, structure and viscosity properties. The results showed that the content of rapidly digestible starch decreased significantly and the contents of resistant starch and slowly digestible starch were affected by extrusion, the highest content of resistant starch was 78.83% under the conditions of water content 26%, screw rotation speed 110 r/min, and extrusion temperature 70 ℃; and the high temperature, high pressure and high shear force during extrusion destroyed the structure of starch granules and transformed them into V crystals. Then the peak viscosity, valley viscosity, final viscosity and setback value of pea resistant starch were 559.41 cP, 474.38 cP, 754.34 cP, 280.33 cP, respectively, which were significantly lower than those of pea starch (p<0.05), and the viscosity curve was smooth. The extrusion could significantly change the digestibility and viscosity properties of pea starch by changing the structure and crystal form of pea starch, which provides new ideas for the modification of pea starch, broadens new fields for high-value starch processing products, provides new materials for the development of related functional products, and also provides a reference for the industrialization process parameters of pea starch.
