Krause Svenja, Debon Stéphane, Pälchen Katharina, Jakobi Ralf, Rega Barbara, Bonazzi Catherine, Grauwet Tara
Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300, Massy, France.
Cargill R&D Centre Europe, Havenstraat 84, 1800 Vilvoorde, Belgium.
Food Funct. 2022 Mar 21;13(6):3206-3219. doi: 10.1039/d1fo03601g.
This study investigated the digestion of purified pea fractions (protein isolate and starch) in sponge cakes when compared to unrefined pea flour and to the whole wheat flour and purified maize starch commonly used in the food industry. Proteins in the wheat cake were hydrolysed more rapidly than those in cakes made with either pea flour or a combination of pea proteins and purified starch. In absolute terms, however, more readily bioaccessible protein was released from these pea cakes (by around 40%). By contrast, cakes containing wheat flour or maize starch were more susceptible to amylolysis compared to those based on pea starch in the form of the purified ingredient or whole flour. This could be attributed to a higher proportion of amylose and resistant starch in the pea cakes as well as structural characteristics that might have decelerated enzyme-substrate interactions. Interestingly, similar digestion patterns were observed regarding the purified pea ingredients and unrefined whole pea flour. It was therefore concluded that pea ingredients, and particularly the less purified and thus more sustainable whole pea flour, are promising plant-based alternatives for use in gluten-free baked products.
本研究调查了与未精制豌豆粉以及食品工业中常用的全麦面粉和纯化玉米淀粉相比，纯化豌豆组分（分离蛋白和淀粉）在海绵蛋糕中的消化情况。小麦蛋糕中的蛋白质比用豌豆粉或豌豆蛋白与纯化淀粉组合制成的蛋糕中的蛋白质水解得更快。然而，从绝对量来看，这些豌豆蛋糕释放出的可生物利用蛋白更多（约40%）。相比之下，与以纯化成分或全麦粉形式存在的豌豆淀粉制成的蛋糕相比，含有小麦粉或玉米淀粉的蛋糕更容易发生淀粉水解。这可能归因于豌豆蛋糕中直链淀粉和抗性淀粉的比例较高，以及可能减缓酶 - 底物相互作用的结构特征。有趣的是，纯化豌豆成分和未精制的全豌豆粉具有相似的消化模式。因此得出结论，豌豆成分，特别是纯化程度较低因而更具可持续性的全豌豆粉，是用于无麸质烘焙产品的有前景的植物性替代品。
