Extraction condition and physicochemical properties of pea starch

The pea starch has been extracted by alkali solution adopting response surface methodology in the paper. The effects of liquid to material ratio, extraction time and NaOH concentration have been studied. The results showed that the suitable parameters for the extraction of starch from pea could be selected as: ratio of pea and water 17.26, extraction period 18.00 h and concentration of NaOH slurry 0.43%. On the condition, the residual protein content was (0.081±0.005)% and the yield of starch was 30.5%. The pea starch granule was smooth ellipse. Compared with mung bean starch, cowpea starch and red bean starch, the pea starches had the lowest peak viscosity while with the highest gelatinization temperature. The branch chain lengths of pea starch were mainly in the range of degree of polymerization 9~25, belonging to long chain type. For the produce of pea starch in food industry, we can make use of it as a reference.