Cereal Chem 54:1141 - 1151.  |  VIEW ARTICLE
Functional Characteristics of an Intermediate Amylose Starch from Smooth-Seeded Field Peas Compared with Corn and Wheat Starches.

J. R. Vose. Copyright 1977 by the American Association of Cereal Chemists, Inc. 

Smooth field peas (Pisum sativum) were processed by air classification of pin-milled flour to yield a starch- rich fraction. This starch fraction (34% amylose) was further refined by defibering through screens and water washing to yield a white product containing 0.06% N. This intermediate amylose starch, with granules 20-40 microns in diameter, had a 98% birefringence end point at 70 C. Starches from both smooth- seeded peas and wheat were susceptible to damage by pin milling, whereas the smaller granules of corn starch were less susceptible. Damaging pea starch increased its viscosity during pasting; similarly treated wheat and corn starches had slightly decreased viscosities compared with the undamaged controls. Scanning electron microscopy showed the presence of shattered granules and the exfoliation of the granule surface incurred by pin milling in both pea and wheat starches. The pasting curves of smooth pea starch showed restricted-swelling characteristics similar to those shown by chemically cross-linked starches. Retrogradation of the cooked pastes resulted in a rigid, opaque, friable gel with a firmer texture than corn gels. Syneresis was evident. Pastes of smooth pea starch, gelled in either acidic or basic solutions, demonstrated characteristic differences when compared with corn or wheat pastes. Retorted slurries had higher gel viscosities following retrogradation than did corn starch controls.