Effect of sonication and γ-irradiation on the properties of pea (Pisum sativum) and vetch (Vicia villosa) starches: A comparative study

Abstract In present study, the physicochemical, functional and pasting properties of starch obtained from commercially used pea were compared with vetch, an underutilized pulse variety. Starch from each cultivar was subjected to sonication (33 kHz for 45 min) and a dual treatment in which sonication was followed by irradiation (5 kGy). Apparent amylose content of the starch from two varieties varied significantly (p > 0.05) from 31.08–27.58 g/100 g. Sonication and dual treatment decreased the amylose content of starches. Syneresis varied more or less insignificantly (p   0.05) from 47.82–35.22 g/100 g (pea) and 46.36–26.98 g/100 g (vetch) during the storage period of 120 h. A combined effect of sonication and irradiation treatment significantly (p > 0.05) changed the functional properties and pasting characteristics of starches. The samples that received the sonication treatment alone varied non-significantly from native pea and vetch starch in their physicochemical, functional and pasting properties.