Isolation of starch and protein from pea seeds

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F10%3A00024138" target="_blank" >RIV/60461373:22330/10:00024138 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—

Result language
angličtina
Original language name
Isolation of starch and protein from pea seeds
Original language description
Legume is important food in healthy nutrition - as a source of complex carbohydrates, proteins and dietary fibre, having significant amounts of vitamins and minerals, and high energetic value. It contain high amount of slowly digestible starches (SDS), and legumes have relatively low glycemic index (GI ~ 30). There are many varieties of pea with different properties and composition, smooth or wrinkled seeded. Pea starch contains more amylose than commonly used starches therefore it is suitable materialfor producing biodegradable packages, paper and corrugated boards. Garden (green) pea, cultivar Radovan, was tested for starch and protein isolation in laboratory. Hulled pea contained 31.2 % of starch with high content of amylose, 32.3 % of proteins and2.0 % of lipids in dry matter. The results were obtained with 8 experiments coming from dehulled and unhulled pea. At first the seeds were either milled (and the flour was sieved in some experiments) and then mixed with water or a liquid
Czech name
—
Czech description
—

Project
—
Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)<br>S - Specificky vyzkum na vysokych skolach

Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)