Abstract:This study used pea starch (PS) as raw material and subjected it to microwave treatment at 280W for 30s, 60s, 90s, and 120s, respectively, to investigate the effects of microwave treatment on the various characteristics of pea starch. The results showed that with the extension of microwave treatment time, pea starch particles absorbed water and expanded, and the particle size increased; The half width of the Raman spectrum at 480 cm-1 increased from 16.20 to 20.57, the infrared absorption peak ratio R1047/1022 decreased from 0.581 to 0.385, the crystallinity decreased from 23.74% to 8.46%, and the short-range ordering decreased; In terms of hydration properties, the water absorption index, swelling degree, and cold water solubility of pea starch significantly increased, while the gelatinization parameters of starch decreased significantly and the enthalpy value decreased to disappearance. After microwave treatment, the polarization characteristics of starch gradually disappeared, and the storage modulus and loss modulus both decreased, with the RS content dropping to 10.09%.
