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.

Alexandra E. Hall, Carmen I. Moraru