The purpose of this study was to estimate the physicochemical, functional and structural characteristics of starch powder extracted from yellow pea (Pisumsativum L.)by wet-milling process. The yellow pea starch contained about 9.40% moisture, 0.03% fat, 0.85% ash, 62.65% amylose and 0.914 g/ ml bulk density. The water solubility and swelling power began to increase from 7.6% and 5.5 g/g at70°C and reached 28 % and 18.1 g/g at 95°C, respectively. Scanning image of starch was displayed mostly

more »

... , irregular and some spherical shaped granules at 500x and 1000x magnification with 20 µm mean diameters. Yellow pea starch exhibited diffraction peak at 4.8°, 14.96º, 16.90º, 17.2º, 23.02º, 34.04º and 47.38º 2θ which is possess the C-type crystalline structure. The IR spectra of yellow pea starch exhibited Methylene peaks at 2928.32 cm -1 and amide peaks at 3212.04 cm -1 in functional group region. This paper focuses on physicochemical, functional & structural properties of pea starch, leading towards the future application of starch as a functional component in the food sector.