The objective of the present investigation was the characterisation of yellow pea (Pisum sativum L) fractions obtained on a commercial scale by air classification of the milled peas. Some analytical aspects of the process were investigated including particle size distribution of fractions and their functional properties.

Soybeans with innata moisture (10%) and with moisture of 20% were treated in a dielectric heater up to final temperatures of soybeans 107 "C and 127 "C respectively. Functional properties and protein extractability of soybeans were determined. Water absorption capacity increased, fat absorption capacity, emulgation properties and Nitrogen Solubility Index of soy decreased after dielectric heating. The extractability of proteins by the methods of OSBORNE as well as THAN and SHIBASAKI also decreased. The buffer containing sodiumdodecyl sulphate and 2-mercapto-ethanol, could disrupt a part of bondings resulted during dielectric heat treatment.

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