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Study of Resistant Starch (RS) Content in Peas during Maturation

Author

Listed:
  • R. Dostálová

    (Agritec, Research, Breeding and Services, Ltd., 787 01 Šumperk, Czech Republic)

  • J. Horáček

    (Agritec, Research, Breeding and Services, Ltd., 787 01 Šumperk, Czech Republic)

  • I. Hasalová

    (SEMO, Ltd., 798 17 Smržice, Czech Republic, *E-mail: dostalova@agritec.cz)

  • R. Trojan

    (SEMO, Ltd., 798 17 Smržice, Czech Republic, *E-mail: dostalova@agritec.cz)

Abstract

Total starch (TS), amylose and resistant starch (RS) were determined in the sets of smooth pea and wrinkled pea varieties in the years 2006-2008. Starch content of smooth peas varied in the range 53.61-57.23%. Average amylose content was 27.8%. Resistant starch content varied from 2.07% to 6.31%. Content of starch at wrinkled pea varied from 26.57% to 32.55%. Average amylose content was 76.82% of total starch. Content of total starch increases continually during seed development. The dependence of total starch on determined dry mass in harvested sample can be defined by equation γ = 1.2427 × -6.5611, by determination coefficient R2 = 0.8936 and highly significant correlation coefficient r = 0.945. Total starch content in dry seed reached final average value 29.56%. In garden pea, the level of maturity (by tenderometric measurement) and dry matter were determined. Resistant starch content of 11 garden pea cultivars was studied in three different terms of technological harvest.

Suggested Citation

  • R. Dostálová & J. Horáček & I. Hasalová & R. Trojan, 2009. "Study of Resistant Starch (RS) Content in Peas during Maturation," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 120-124.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:935-cjfs
    DOI: 10.17221/935-CJFS
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    Cited by:

    1. Janusz Prusinski, 2017. "White lupin (Lupinus albus L.) - nutritional and health values in human nutrition - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 35(2), pages 95-105.

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