Influence of mechanical treatment on the crystalline structure of pea starch

The urgent task for modern food biotechnology is to create special food products or their components with desired properties and increased bioavailability to fill the deficiency of important nutrients. Starch is an affordable bio-renewable source of raw materials for the food, paper, pharmaceutical and chemical industries. This paper presents data on the effect of mechanical treatment on the disordering of the crystal structure of pea starch. We also obtained data on the unit efficiency of mechanical treatment of the starch-containing fraction isolated from pea seeds.