Physicochemical properties and in vitro digestibility of pulse starches and derivatized type 3 resistant starch
Li, Liying 1990-
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The objective of this thesis was to isolate and characterize pea, lentil and faba bean starches from air-classified flours and to develop a novel type 3 resistant starch (RS3) from the isolated pulse starches. In the pulse processing industry in Canada, the majority of pulse starches are generated in the form of starch-rich flours from air classification. The first study aimed to isolate starches of a high purity from the most common starch-rich pulse flours (i.e., pea, lentil and faba bean) and to determine and compare the molecular structure, functional properties and in vitro digestibility of the isolated pulse starches with those of four important commercial starches (i.e., Roquette pea, normal maize, waxy maize and tapioca). The isolated pulse starches showed amylose contents and amylopectin branch-chain-length (BCL) distributions similar to that of Roquette pea starch. Consequently, the granular morphologies, crystalline structure, thermal properties, pasting properties, gelling ability and in vitro digestibility of the isolated pulse starches were comparable to those of Roquette pea starch but were distinctively different from those of commercial maize and tapioca starches. Because the isolated pea, lentil and faba bean starches exhibited similar amylose contents and comparable amylopectin BLC distributions, the isolated pea starch was selected as the representative pulse starch to develop a novel RS3 product through acid thinning, debranching and recrystallization in the second study, with commercial normal maize starch being included for comparison. Starting from the respective native starches, the modification method yielded 68.1% of RS3 from pea and 59.6% from normal maize. In vitro starch digestibility assay revealed that pea RS3 (in both uncooked and cooked states) was less digestible to amylolytic enzymes than normal maize RS3. The results obtained could be ascribed to the formation of thermally more stable double-helical crystallites in the former, which consisted of a larger proportion of intermediate chains and a smaller proportion of short chains when compared with normal maize RS3. This study indicated that the developed modification method was effective to increase the enzymatic resistance of pulse starch, which could be employed to prepare lowglycemic food ingredients and expand new markets for the underutilized co-product.
DegreeMaster of Science (M.Sc.)
DepartmentFood and Bioproduct Sciences
CommitteeLow, Nicholas; Nickerson, Michael; Tulbek, Mehmet ; Chibbar, Ravindra N.; Ai, Yongfeng
Copyright DateJune 2020
starch-rich pulse flours
type 3 resistant starch
in vitro digestibility
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