Cereal Chem 55:818 - 829.  |  VIEW ARTICLE
Purification, Modification, and Properties of Air-Classified Pea Starch.

F. W. Comer and M. K. Fry. Copyright 1978 by the American Association of Cereal Chemists, Inc. 

Methods for purifying air-classified pea starch from yellow field peas (Pisum sativum) were developed, including a unique method by which damaged granules were removed with the hull fragments. Pea starch has a relatively low swelling power, which results in a stable hot paste viscosity curve. Evaluation of functional properties of purified pea starches and chemically modified derivatives have shown that the characteristic acid and thermal stabilities of unmodified pea starch are readily destroyed by preparation of acetate or monophosphate derivatives. These pea starch derivatives have properties similar to those of the corresponding corn starch derivatives. Acetylation of a cross-bonded pea starch, however, did not affect its thermal stability. The hot paste viscosities of pea starch have been shown to be sensitive to the mechanical treatment and processing conditions used in purification. The hot paste viscosities of pea, faba bean, and wheat starches were increased in 5% salt and pH 4.35 buffer solutions. Birefringence end point temperature ranges, swelling power measurements, and hot paste viscosities of several commercial starches and pea starches were compared.