Isolation of starch and protein from pea seeds

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Isolation of starch and protein from pea seeds

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Isolation of starch and protein from pea seeds

Popis výsledku anglicky

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

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

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

Rok uplatnění

2010

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

CHISA 2010

ISBN

978-80-02-02210-7

ISSN

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e-ISSN

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Počet stran výsledku

7

Strana od-do

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Název nakladatele

Process Engineering Publisher, Novosad, J.

Místo vydání

Praha

Místo konání akce

Praha

Datum konání akce

1. 1. 2010

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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