In vitro digestibility, protein composition and techno-functional properties of Saskatchewan grown yellow field peas (Pisum sativum L.) as affected by processing

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• 作者：Zhen Ma^a ; ^{zhen.ma@mail.mcgill.ca} ; Joyce I. Boye^b ; Xinzhong Hu^a
• 关键词：RYPF ; raw yellow pea flour ; SLYP ; split yellow pea ; ROYP ; roasted yellow pea ; MNYP ; micronized yellow pea ; CCYP ; conventional cooked yellow pea ; MCYP ; microwave cooked yellow pea ; GYP ; germinated yellow pea ; GCCYP ; germinated conventional cooked yellow pea ; GRYP ; germinated roasted yellow pea ; ROYPF ; roasted yellow pea flour ; DSC ; differential scanning calorimetry ; SEM ; scanning electron microscopy ; IVPD ; in vitro protein digestibility ; TIA ; trypsin inhibitor activity ; SEC-HPLC ; size exclusion-h
• 刊名：Food Research International
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：92
• 期：Complete
• 页码：64-78
• 全文大小：2694 K
• 卷排序：92

文摘

Partial removing of antinutrients in pea lead to higher protein/starch digestibility SDS-PAGE profile of pea proteins is altered due to hydrothermal treatments applied. Peas with improved starch digestibility after heating exhibit amorphous flakes on SEM. LC/ESI-MS/MS analysis allows detailed compositional characterization of pea proteins.