Effect of alkali treatment on structure and function of pea starch granules

► Alkali-induced changes to pea starch granules resembled limited gelatinisation. ► Alkali treatment resulted in leaching of amylose from the granules. ► Minor changes in molecular order resulted in substantial changes in functionality. ► Alkali-treatment greatly increased the rate of in vitro enzymatic breakdown. ► Amylose may contribute in different ways to the organisation of pea starch granules.