| The effects of genotype and environment on the concentrations of starch and protein in, and the amylose concentrations and thermal and pasting properties of starch from, pea and fababean were not well known. The effect of genotype was significant for protein and starch concentration in pea and fababean, for pasting, trough, cooling and final viscosities of starch from pea and fababean, and the onset and peak temperatures of gelatinization of starch from fababean. Pea grown in locations with higher mean temperatures and lower levels of precipitation was higher in protein, and its starch exhibited a higher peak temperature of gelatinization. The starch concentration in pea and fababean, and the pasting, trough, cooling and final viscosities of pea and fababean starch, were highly heritable. Genotype and environment had minor effects on the concentration of amylose in, and the physicochemical characteristics of, starch from pea and fababean. The effects of genotype and environment on the physicochemical characteristics of starch from pea and fababean would likely not be of practical significance.;Native, heat-moisture-treated and pregelatinized blends of pea starch and starch from corn, waxy corn, high-amylose corn or potato exhibited a variety of functionalities due to differences in the functionalities of the constituent starches and to the effects of heat-moisture treatment and pregelatinization. Blends of pea starch and corn starch or waxy corn starch exhibited pasting viscosities and freeze-thaw stabilities that were higher than corresponding weighted average values calculated for the blends. Generally, heat-moisture-treated blends of pea starch and corn starch, high-amylose corn starch or potato starch exhibited viscosities that were lower than corresponding weighted averages calculated for the blends. Pregelatinized blends of pea starch and waxy corn starch exhibited water solubilities that were lower than their respective weighted average values.;Compared to pea starch, combinations of pea starch and guar gum exhibited lower degrees of syneresis and higher viscosities, combinations of pea starch and locust bean gum exhibited higher viscosities, combinations of pea starch and xanthan gum exhibited higher pasting and trough viscosities, and combinations of pea starch and carboxymethyl cellulose exhibited higher pasting, trough and final viscosities at lower inclusion levels, and lower pasting, trough and final viscosities at higher inclusion levels.;It was concluded that some blends of pea starch and starches from corn, waxy corn, high-amylose corn or potato, and some combinations of pea starch and hydrocolloids, might offer functionality that would be of practical use. |
