Abstract
Interest in the application of legumes as an ingredient has increased; the common pea (Pisum sativum L.) is one of the oldest domesticated crops. It accounts for 35%–40% of world legume production. It contains 20%–25% protein and 40%–50% starch, of which 35%–65% is amylose. Pea starch is usually a by-product of protein extraction and is cheaper than potato, wheat, and corn starch. It is important for its nutritional composition and after extraction, it can also be modified by various treatments to generate new functional properties. This review summarizes the current knowledge on granule chemical composition, structural, and physicochemical properties of pea starch such as its gelatinization, viscosity, and gelling properties. These properties play an important role when applied in various areas for their solubility, water retention, and/or texture impartation in the chemical, pharmaceutical, and food industries for human consumption.
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