ArticleFoods (Basel, Switzerland)2022
Effects of Extraction Methods on Physicochemical and Structural Properties of Common Vetch Starch.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed, 15 citations in OpenAlex.
- Structural characterization and Pickering emulsifying ability of Tartary buckwheat starch prepared by natural deep eutectic solvent method.Frontiers in nutrition · 2026Article
- Multi-Scale Comparison of Physicochemical Properties, Refined Structures, and Gel Characteristics of a Novel Native Wild Pea Starch with Commercial Pea and Mung Bean Starch.Foods (Basel, Switzerland) · 2023Article
- Effect of different milling methods on physicochemical and functional properties of mung bean flour.Frontiers in nutrition · 2023Article
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
Abstract
Three extraction methods: water extraction, lactic acid bacteria fermentation, and back-slopping fermentation were applied to extract a new type of legume starch, common vetch starch. Our results showed that the lactic acid bacteria fermented starch had the highest amylose content (35.69%), followed by the back-slopping fermented starch (32.34%), and the water-extracted starch (30.25%). Furthermore, erosion surface, lower molecular weight, smaller particle size, larger specific surface area, and a higher proportion of B1 chain were observed in the fermented starch, especially in the back-slopping fermented starch. All the extracted starches showed a type C structure, but a type C
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