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A Simple Dry Sectioning Method for Obtaining Whole-Seed-Sized Resin Section and Its Applications
Published on: January 23, 2021
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Morphological, structural, chemical, vibrational, thermal, pasting, and functional changes in pea starch during
Juan Carlos Lucas-Aguirre1, Víctor Dumar Quintero-Castaño1, Luisa Fernanda Castañeda-Cano1
1Facultad de Ciencias Agroindustriales, University of Quindio, Armenia, Quindio, 630001, Colombia.
F1000Research
|October 10, 2025
Summary
Germination treatment minimally impacts pea starch properties. Structural, thermal, and rheological characteristics remain largely unchanged, suggesting limited modification for food applications.
Area of Science:
- Food Science and Technology
- Biochemistry
- Materials Science
Background:
- Pea starch structural and physicochemical properties can be altered by germination.
- Understanding these changes is crucial for optimizing pea starch utilization in the food industry.
Purpose of the Study:
- To evaluate the impact of germination time on pea starch properties.
- To assess the potential of germinated pea starch in fermented beverage production.
Main Methods:
- Peas were germinated for varying durations.
- Structural (SEM, XRD), thermal (DSC), rheological (viscosity), and functional (water absorption, solubility, swelling) properties of native and germinated pea starches were analyzed.
Main Results:
- Germination critical time was determined as 0.985 days for 95% germinated grains.
- No significant morphological or crystalline structure changes were observed in starch granules post-germination.
- Minor increases in gelatinization onset temperature and significant differences in functional properties (water absorption, solubility, swelling) were noted with increased germination time.
Conclusions:
- Pea starch retains its physicochemical and functional integrity during the grain germination process.
- Germination does not significantly alter the fundamental properties of pea starch for food applications.
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