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