Effect of acid hydrolysis combined with moist heat treatment on the properties of pea starch

Pea starch was modified by different pH and acid hydrolysis with different moisture content combined with moist heat treatment.The results showed that the amylose content of modified pea starch increased,but the swelling degree and solubility decreased.The peak viscosity,trough viscosity,final viscosity,attenuation and setback of modified starch were decreased but the gelatinization temperature was increased.The gelatinization temperature reached to 86.75 ℃ while starch treated by moisture content 30%,pH 4,which was about 13.45 ℃ higher than that of the original starch.The hardness,viscosity and cohesiveness of the gel of the modified starch were lower than the original starch.Gel hardness of pea starch treated by moisture content of 30% and pH 3 decreased 426.33 g compared with the original starch.These features can contribute to vermicelli made of modified pea starch resistance cooking,not easy to paste soup and texture smooth.