Document Type

Thesis - Open Access

Award Date

2023

Degree Name

Master of Science (MS)

Department / School

Dairy and Food Science

First Advisor

Clifford Hall

Keywords

isolation, Pea Starch, pulse, Supercritical fluid extraction

Abstract

Dry peas, a leguminous crop, are one of the world's oldest crops, accounting for 35–40% of total pulse trade. Pea starch is an inexpensive source of starch since it can be obtained as a by-product of protein extraction. Recovering the starch from protein isolation streams (i.e., before or after) improves the environmental impact of the protein isolation process. The goal of the study was to transform low-value pea starch into highvalue starch through starch extraction and food application. Two methods of starch extraction were used (47.5% ethanol treatment and SC CO2 + EtOH extraction). Starch samples were analyzed for chemical, physical, functional, and pasting properties. All starch treatments were applied to the food product (yogurt and pudding), and syneresis and hardness were determined. The obtained results illustrated that the isolation process from dehulled seed led to significantly higher starch purity (1.42% protein, 0.32% ash, and 93% starch content (d.w.b.)) and starch recovery (79%), compared to whole pea seed (WPS), whole pea flour fraction (WPF), and dehulled pea flour fraction (DPF). After isolation of starch, SC-CO2 + EtOH extraction was done on dehulled pea seed (DPS) (the selected sample). A significant (p≤0.05) reduction of moisture, starch, and fat contents and peak and trough viscosity with an increase in setback viscosity in all samples after the extraction with SC CO2 + EtOH. On the other hand, ethanol treatment significantly increased (p≤0.05) the total starch from (88.51% to 90%), starch damage (0.52 %) and water holding capacity (0.96 g/g). Physical results of starch-added yogurt and pudding showed an increase in the syneresis with the storage time. Also, there was a positive correlation between syneresis and hardness value in food products. To conclude, dehulling prior to starch isolation is a suitable method of pea starch extraction. Also, modified pea starch impacted the texture and water holding capacity in food products.

Library of Congress Subject Headings

Peas.
Starch.
Supercritical fluid extraction.
Legumes.

Publisher

South Dakota State University

Download

Included in

Food Science Commons

Share

COinS
 

Rights Statement

In Copyright