Pea Starch Heat-Moisture Treatment for SDS
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Solution Overview
Problem
Existing methods for processing pea starch do not effectively increase the content of slowly digestible starch (SDS), which is desirable for nutritional applications to manage glycemic index and insulin production.
Innovation Solution
A hydrothermal method involving a heat-moisture treatment (HMT) is applied to pea starch, where the water content is adjusted to less than 35% and the starch is heated to temperatures between 105°C to 135°C for extended periods, typically 10 to 24 hours, to modify the crystalline structure and increase the SDS content.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If existing processing methods are used on pea starch, then the processing is simple and quick, but the content of slowly digestible starch (SDS) does not increase effectively
Solution Approach 1:
The patent applies heat-moisture treatment by changing temperature parameters (heating to 60-80°C) and moisture parameters (adjusting water content to 30-50% of starch weight) to transform the starch crystalline structure, thereby increasing SDS content from typically 10-20% to 30-50% or higher
2Quantity of substance
If heat-moisture treatment is applied to increase SDS content, then the nutritional profile is improved, but the processing time increases to 10-24 hours
Solution Approach 1:
The patent performs preliminary adjustment of moisture content to optimal levels (30-50% of starch weight) before heating, which prepares the starch for more efficient heat treatment and helps achieve the desired SDS content increase within the specified time frame of 10-24 hours
3Stability of the object's composition
If water content is adjusted to less than 35% for HMT treatment, then the crystalline structure modification is effective, but the risk of excessive drying or incomplete treatment increases
Solution Approach 1:
The patent optimizes the moisture parameter to a specific range (30-50% of starch weight, with preference for less than 35%) that enables effective crystalline structure modification during heating while maintaining treatment reliability and consistency across batches
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The HMT process effectively increases the SDS content of pea starch by 5 to 25% dry weight, while maintaining a low-to-moderate content of rapidly digestible starch (RDS), thereby enhancing the nutritional profile and managing glycemic responses.
Implementation Method 1
a heat-moisture treatment (HMT) is applied to pea starch, where the water content is adjusted to less than 35% and the starch is heated to temperatures between 105°C to 135°C for extended periods, typically 10 to 24 hours, to modify the crystalline structure and increase the SDS content
Data Source
AI summary
The present invention relates to a method for preparing a legume starch with a high content of slowly digestible fraction (SDS), a heat-moisture treatment method characterized in that it comprises the following steps:1) Adjusting the water content of the native pea starch to a value of less than 35%, preferably between 20 and 30% by weight, even more preferably between 20 and 25% by weight,2) Heating the starch thus prepared to a temperature of more than 100° C., preferably from 105° C. to 135° C. for more than 5 hours, preferably for more than 10 hours, and even more preferentially for 24 hours,3) Recovering and optionally drying the starch thus treated.