Modification of Pea Starch Digestibility through the Complexation with Gallic Acid via High-Pressure Homogenization

Area of Science:

• Food Science
• Biomaterials Science
• Sustainable Chemistry

Background:

• Pea and legume starches are byproducts of plant-based protein production.
• Valorizing these starches requires structural modification for improved digestibility and functionality.
• Phenolic compounds can complex with starch, altering its properties.

Purpose of the Study:

• To investigate the effect of high-pressure homogenization and gallic acid complexation on pea starch structure and digestibility.
• To assess the potential of this method for enhancing the economic value of pea starch.

Main Methods:

• Pea starch was treated using high-pressure homogenization.
• Complexation with gallic acid (10% concentration) was performed.
• Structural changes were analyzed using differential scanning calorimetry (DSC) and X-ray diffractometry (XRD).
• Starch digestibility was evaluated by susceptibility to α-amylase and resistant starch content.

Main Results:

• High-pressure homogenization significantly disrupted the pea starch structure, indicated by reduced gelatinization temperature, enthalpy, and crystallinity.
• Gallic acid complexation resulted in a V-type XRD pattern.
• Susceptibility to α-amylase decreased by ~23%, and resistant starch content increased by ~13%.
• Retrogradation rate was reduced, indicating improved starch functionality.

Conclusions:

• High-pressure homogenization is an effective and sustainable technique for modifying pea starch.
• Complexation with gallic acid successfully altered pea starch digestibility and functionality.
• Modified pea starch shows potential as a valuable ingredient derived from plant-based protein side streams.