Composition, digestibility, and functional properties of yellow pea as affected by processing
Sabine Ribéreau
Food Research and Development Centre, 3600 Casavant Blvd. W. St. Hyacinthe, Québec, J2S 8E3, Canada
Search for more papers by this authorCorresponding Author
Alberta N. A. Aryee
Food Research and Development Centre, 3600 Casavant Blvd. W. St. Hyacinthe, Québec, J2S 8E3, Canada
Verschuren Centre for Sustainability in Energy and the Environment, Cape Breton University, 1250 Grand Lake Rd. Sydney, Nova Scotia, B1P 6L2, Canada
Correspondence Alberta N. A. Aryee, Verschuren Centre for Sustainability in Energy and the Environment, Cape Breton University, 1250 Grand Lake Rd. Sydney, Nova Scotia, B1P 6L2, Canada. Email: [email protected]Search for more papers by this authorSiriane Tanvier
Food Research and Development Centre, 3600 Casavant Blvd. W. St. Hyacinthe, Québec, J2S 8E3, Canada
Département Génie Biologique, Spécialisation dans les industries alimentaires et biologiques, Institut Universitaire de Technologie Créteil-Vitry, Créteil Cedex, 94010, France
Search for more papers by this authorJay Han
Alberta Agriculture and Rural Development, Food Processing Development Centre, 6309 - 45 Street, Leduc, AB T9E 7C5, Canada
Search for more papers by this authorJoyce I. Boye
Summerland Research and Development Centre, 4200 Highway 97 South, PO Box 5000, Summerland, British Columbia, V0H 1Z0
Search for more papers by this authorSabine Ribéreau
Food Research and Development Centre, 3600 Casavant Blvd. W. St. Hyacinthe, Québec, J2S 8E3, Canada
Search for more papers by this authorCorresponding Author
Alberta N. A. Aryee
Food Research and Development Centre, 3600 Casavant Blvd. W. St. Hyacinthe, Québec, J2S 8E3, Canada
Verschuren Centre for Sustainability in Energy and the Environment, Cape Breton University, 1250 Grand Lake Rd. Sydney, Nova Scotia, B1P 6L2, Canada
Correspondence Alberta N. A. Aryee, Verschuren Centre for Sustainability in Energy and the Environment, Cape Breton University, 1250 Grand Lake Rd. Sydney, Nova Scotia, B1P 6L2, Canada. Email: [email protected]Search for more papers by this authorSiriane Tanvier
Food Research and Development Centre, 3600 Casavant Blvd. W. St. Hyacinthe, Québec, J2S 8E3, Canada
Département Génie Biologique, Spécialisation dans les industries alimentaires et biologiques, Institut Universitaire de Technologie Créteil-Vitry, Créteil Cedex, 94010, France
Search for more papers by this authorJay Han
Alberta Agriculture and Rural Development, Food Processing Development Centre, 6309 - 45 Street, Leduc, AB T9E 7C5, Canada
Search for more papers by this authorJoyce I. Boye
Summerland Research and Development Centre, 4200 Highway 97 South, PO Box 5000, Summerland, British Columbia, V0H 1Z0
Search for more papers by this authorFunding information: Alberta Innovates and Agriculture and Agri-Food Canada
Reproduced with the permission of the Minister of Agriculture and Agri-Food Canada.
Abstract
The proximate composition, digestibility, and functional properties of micronized, pre-germinated, and untreated yellow pea flours were investigated. The three flours had comparable proximate composition. Foaming capacity and solubility at pH 7 were lower in the treated flours compared with the untreated flours. Water holding capacity (WHC) and fat absorption capacity (FAC) were both improved in the micronized flour and only FAC in the pre-germinated flour. The degree of hydrolysis of the flours pre-hydrolyzed with bromelain, trypsin, or papain ranged between 8.89 and 19.80%. Pre-hydrolysis resulted in partial reduction in the molecular weight (MW) of the proteins and extensive reduction after in vitro protein digestion. The hydrolysates had lower trypsin inhibitor and higher total phenol and phytic acid contents than the flours.
Practical applications
The use of yellow pea and other pulses is hampered by their low protein digestibility due to the presence of anti-nutritional factors and protein complexation with carbohydrates. Milder processing techniques have become attractive alternative to overcome these attributes. The results from this study suggest that micronization, pre-germination, and/or pre-hydrolysis can be conveniently used to modify the nutritional and functional properties and bioactive potential of yellow pea flours. This could markedly influence value, diversify use, and competitiveness of yellow pea.
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