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September 12, 2025F1000ResearchOpen Access

Morphological, structural, chemical, vibrational, thermal, pasting, and functional changes in pea starch during germination process

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This study evaluates the impact of germination on the physicochemical and functional properties of pea starch, indicating limited structural changes.

The critical germination time for peas was found to be about 0.985 days, achieving 95% germination.
No morphological changes were observed in starch grains, indicating the absence of the enzymes responsible for starch splitting.
The viscosity profiles revealed no significant changes, but the gelatinization onset temperature increased in germinated starch.
Functional properties like water absorption and swelling power showed statistically significant differences with germination time.

Aguirre et al. (2025) studied this question.

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This study evaluates the impact of germination on the physicochemical and functional properties of pea starch, indicating limited structural changes.