| Peas have prolific nutritional value for rich in starch and protein, amino acidcomposition can meet the human needs. Co-production of starch and protein as wellas physicochemical properties of starch from peas were studied in this dissertation,also investigated the preparation process of the instant pea flour, using pea as rawmaterial.Firstly, analyze the main components of the pea without skin: starch48.2%,protein23.4%, water12.7%, ash2.5%, fat1.5%, fiber11.7%.Secondly, used alkali separate the pea starch and protein, on the basis of theircomprehensive extraction rate, discus the influences of alkali concentration, time,solid-to-liquid ratio, temperature on comprehensive extraction rate, opened anexhibition on the foundation of single factor experiment, optimized the separationconditions through the then L9(34) orthogonal test, the optimal extractioncondition were: concentration of NaOH0.075mol/L, time18h, temperature30℃,solid-to-liquid ratio1:18,in this condition, the pea starch extraction yield was78.0%, purity was86.4%(dry base);the pea protein extraction yield was61.9%,purity was79.4%(dry base).Thirdly, using corn starch and potato starch for participation, studied theparticle morphology, thermodynamics characteristics, viscosity, solubility,digestibility of pea starch as well as transparency, retrogradation stability of starchpaste, experimental results show: pea starch grain show elliptic or irregularspherical with smooth surface, grain size(10~36μm) was smaller than potatostarch(12~100μm),but bigger than corn starch(3~26μm);DSC measured, its onsettemperature of turning paste is55.68℃， peak temperature62.8℃,heatenthalpy15.5J/g, which between corn starch(T063.0℃，Tp69.62℃，Δ H11.9J/g)and potato starch(T054.3℃，Tp60.5℃，Δ H18.3J/g);RVA measured，its peakviscosity6205.0cp，trough viscosity4432.5cp, final viscosity7506.0cp, which ishigher than the peak viscosity of corn starch(4368.0cp) and lower than potato starch(9614.5cp), meanwhile,the viscosity curve of pea starch and corn starchwere more smoothly than potato starch; as the temperature rised between60℃and90℃, inflation degree rise, solubility will also increased, due to the difference ofstructure of starch particles, solubility of potato starch is the largest, pea starchtook the second place, corn starch was the least at the sane temperature;transparency of starch pastes: potato starch(21.1%)﹥pea starch(16.8%)﹥cornstarch(12.3%); pea starch remained stably after8h, has the same condensationspeed of corn starch, with fast aging speed, however, potato starch has the betterretrogradation; pea starch has higher SDS content(13.3%) than cornstarch(10.7%)and potato starch(5.9%).The last but not least, through researching on the impact of different bakingtemperature and time on the thermodynamic properties gelatinizationcharacteristics as well as transparency of pea powder, determining the optimalprocess: the solubility pea powder has better stability, gelatinization characteristicsand moderate transparency which was backed50minutes on the temperature of130℃. In addition, compared the colour, taste and nutrition on instant solubilityfood that mixed with lotus root starch or green bean powder and pea power, theresults showed that: the blended solubility pea power was mostly be accepted bymixing20%lotus root starch or10%green bean power. |
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