naa a22 4500 510725287 CHVBK 20180411082932.0 cr unu---uuuuu 180411e20131201xx s 000 0 eng 10.1007/s11947-012-1010-7 doi (NATIONALLICENCE)springer-10.1007/s11947-012-1010-7 Pea Starch Annealing: New Insights [Elektronische Daten] [Shujun Wang, Fengmin Jin, Jiugao Yu] Three different pea starches were annealed in excess water at 45°C for 24 and 72h, and the changes in their structure and functionality were determined. Annealing resulted in slightly irreversible swelling with leaching of some amylose molecules, which was accompanied by small changes in granular morphology and relative crystallinity, but significant changes in functionality such as decreased swelling power and starch solubility and increased thermal transition temperatures, enthalpy changes, pasting viscosities and in vitro digestibility. Annealing led to an increase in proportion of B-type polymorphs within C-type pea starches, which was explained as being due to a polymorphic transition from A to B. Annealing mainly acts on the amorphous regions of starch granules, leading to amylose leaching. The removal of amylose molecules can reduce the long-range forces within the granule and thereby weakening the overall granule structure and leading to significant changes to functional properties. This study showed that annealing is a mild but important physical modification of starch, which can be used as a pretreatment technique to tailor the starch functionality for specific industrial application. Springer Science+Business Media New York, 2012 Pea starch nationallicence Annealing nationallicence Amylose leaching nationallicence Swelling nationallicence Polymorphic transition nationallicence In vitro digestibility nationallicence Wang Shujun Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, 300457, Tianjin, China aut Jin Fengmin School of Chemical Engineering and Technology, Tianjin University, 300072, Tianjin, China aut Yu Jiugao School of Science, Tianjin University, 300072, Tianjin, China aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/12(2013-12-01), 3564-3575 1935-5130 6:12<3564 2013 6 11947 https://doi.org/10.1007/s11947-012-1010-7 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-1010-7 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Wang Shujun Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, 300457, Tianjin, China aut NATIONALLICENCE 700 1- Jin Fengmin School of Chemical Engineering and Technology, Tianjin University, 300072, Tianjin, China aut NATIONALLICENCE 700 1- Yu Jiugao School of Science, Tianjin University, 300072, Tianjin, China aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/12(2013-12-01), 3564-3575 1935-5130 6:12<3564 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer