The effects of microwave treatments on the thermo-pasting, functional and retrogradation properties of the carbohydrate-rich fraction of pea (PCRF)

• Microwave treatment (1200 W, 30 s) significantly modified the carbohydrate-rich fraction of pea (PCRF). • Increased swelling capacity, foam stability, water absorption, and amylopectin content. • Decreased oil absorption, emulsion ability, moisture, and amylose content. • Reduced gelatinization onset temperature, enhancing viscosity and processing efficiency. • Both PCRF and Mw-PCRF exhibited C-type crystallinity with altered peaks and rougher morphology. This study examined how microwave treatment impacts the thermo-pasting, functional, and retrogradation properties of the carbohydrate-rich fraction of pea ( PCRF ). Two sets of samples were analyzed: PCRF and microwave-treated PCRF ( Mw- PCRF ). A 1200 W microwave for 30 sec exposure time was considered for rapid heating and nutrient loss prevention in PCRF . This study was focused on functional, thermal, pasting, amylose, amylopectin, crystalline, retrogradation, and morphological properties. Microwave treatment on PCRF led to significant increase (P ≤ 0.05) in swelling capacity (33.3 ± 0.7% to 67.3 ± 0.4%), foam stability (28.1 ± 0.3% to 33.3 ± 1.0%), water absorption (127.3 ± 0.9% to 130.0 ± 1.3%), and amylopectin content (53.17% to 60.93%), while decreasing oil absorption (114.1 ± 2.1% to 105.7 ± 6.5%), emulsion ability (29.0 ± 7.8% to 27.0 ± 3.0%), moisture content (11.8 ± 0.1% to 9.1 ± 0.1%), and amylose content (46.83% to 39.07%). Microwave treatment significantly lowered the onset temperature (T O ) from 46.56 ± 1.5 °C to 24.14 ± 1.1 °C (P ≤ 0.05), altering the gelatinization and viscosity profiles, leading to a wider gelatinization range and higher viscosity, which could enhance processing efficiency and improve starch-based product texture. Both PCRF and Mw- PCRF were classified as C-type starch, showing peaks at 15°, 17°, and 23°, with an additional peak at 19.7° for Mw- PCRF . Raman spectral deconvolution showed that PCRF had sharper and more intense bands in the 900–1200 cm −1 region than Mw-PCRF . FT-IR spectra showed broader bands in the 3000–3700 cm −1 range, and SEM images revealed Mw-PCRF to be rougher and more fractured than PCRF , due to heat modification even at the short exposure time of 30 sec.