Food Science and Technology

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

A. E. Hall and C. I. Moraru

Discover how high-pressure processing (HPP) and heat treatment impact the digestibility of protein in pea protein concentrate (PPC), as revealed by the research conducted by Alexandra E. Hall and Carmen I. Moraru. HPP enhances gastric proteolysis without changing overall digestibility. Dive into the findings that challenge traditional views on plant-based protein processing!

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Playback language: English

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Abstract

This study investigated the effects of high-pressure processing (HPP) and heat treatment on the digestibility of protein and starch in pea protein concentrate (PPC). Samples of PPC with 5% and 15% protein were treated by HPP (600 MPa/5 °C/4 min) or heat (95 °C/15 min). In vitro static and dynamic digestibility were compared to untreated controls. HPP-treated PPC showed greater proteolysis and different peptide patterns after static gastric digestion. Differences in protein digestibility during dynamic digestion were significant only during initial stages. Starch digestibility was unaffected by treatment. HPP did not reduce trypsin inhibitor activity, while heat treatment reduced it significantly. HPP enhanced gastric proteolysis without affecting overall in vitro digestibility.

Publisher

npj Science of Food

Published On

Jan 12, 2022

Authors

Alexandra E. Hall, Carmen I. Moraru

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