Comparative effects of high pressure processing and heat treatment on in vitro digestibility of pea protein and starch

Comparative effects of high pressure processing and heat treatment on in vitro digestibility of pea protein and starch

The effects of high-pressure processing (HPP) and heat treatment on the digestibility of protein and starch in pea protein concentrate (PPC) were investigated. Samples of PPC with 5% (5 P) and 15% (15 P) protein were treated by HPP (600 MPa/5 °C/4 min) or heat (95 °C/15 min) and their in vitro stati...

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Veröffentlicht in:NPJ science of food 2022-01, Vol.6 (1), p.2-2, Article 2
Hauptverfasser: Hall, Alexandra E., Moraru, Carmen I.
Format: Artikel
Sprache:eng
Schlagworte:
639/638
706/1143
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Digestibility
Digestion
Food Microbiology
Food Science
Heat treatment
Heat treatments
High pressure
Nutrition
Peas
Pressure effects
Proteins
Proteolysis
Starch
Trypsin
Trypsin inhibitors
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Zusammenfassung:The effects of high-pressure processing (HPP) and heat treatment on the digestibility of protein and starch in pea protein concentrate (PPC) were investigated. Samples of PPC with 5% (5 P) and 15% (15 P) protein were treated by HPP (600 MPa/5 °C/4 min) or heat (95 °C/15 min) and their in vitro static and dynamic digestibility were compared to untreated controls. HPP-treated PPC underwent a greater degree of proteolysis and showed different peptide patterns after static gastric digestion compared to untreated and heat-treated PPC. Differences in protein digestibility among treatments during dynamic digestion were only significant ( p  
ISSN:2396-8370
2396-8370
DOI:10.1038/s41538-021-00116-0