Milling and air classification of two different types of peas - effects on the distribution of antinutritional factors.

Abstract

The effect of milling and subsequent air classification of 3 cultivars of pea (Pisum sativum) on the distribution of trypsin inhibitors, lectins and tannins was studied. Two different milling procedures and two different classifier settings were investigated. Cut points were calculated from particle size distribution curves of the coarse and fine fractions. Proteinaceous antinutritional factors segregated into the fine fractions, the actual resulting values being dependent on the type of milling and the settings of the classifier. (Abstract retrieved from CAB Abstracts by CABI’s permission)

Physicochemical, anti‐nutritional, and functional properties of air‐classified protein concentrates from commercially grown Canadian yellow pea (Pisum sativum) varieties with variable protein levels

“…Trypsin inhibitors are low-molecular-weight proteins capable of binding to and inactivating the digestive enzyme, trypsin (Salunkhe & Kadam, 1989). In this study, PA and trypsin inhibitor activity (TIA) ranged from 5.3 to 14.8 g/kg and 12.7 to 36.4 g/kg dry matter in the pea flours and 14.3-33.1 g/ kg and 35.1-72.5 g/kg dry matter in the protein concentrates, respectively, which were comparable to other reports (De Angelis et al, 2021;Van der Poel et al, 1989;Wang & Maximiuk, 2019). All varieties showed significantly higher PA and TIA in the protein concentrates than in the flours (Table 4).…”