Hydrolysed pea proteins mitigate in vitro wheat starch digestibility

López‐Barón, Nataly; Sagnelli, Domenico; Blennow, Andreas; Holse, Mette; Gao, Jun; Saaby, Lasse; Müllertz, Anette; Jespersen, Birthe Møller; Vasanthan, Thava

doi:10.1016/j.foodhyd.2017.12.009

Cited by 94 publications

(38 citation statements)

References 41 publications

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“…1b). The addition of hydrolyzed pea protein significantly reduced wheat starch amylolysis at the first 40 min of digestion, but no inhibitory effect was observed at later digestion times [28]. In the majority of reports, HMT results in slight to moderate increases in thermostable RS and/or SDS contents [11] in starch systems.…”

Section: Relevant Starch Nutritional Fractionsmentioning

confidence: 85%

Kinetics of in vitro starch hydrolysis and relevant starch nutritional fractions in heat-moisture treated blended wheat-based bread matrices: impact of treatment of non-wheat flours

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Armero

2018

Eur Food Res Technol

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Impact of wheat flour replacement at 34% by ternary blends of 20% Teff (T), 7% chestnut (CN) and 7% chickpea flours (CP) used native and submitted to heat moisture treatment (HMT) on in vitro starch digestibility were investigated in breads thereof. During the early stages of hydrolysis (0-60 min), HMT breads were hydrolyzed to a smaller extent than their native counterparts depending on the flour. All samples practically reached the plateau after 120 min and approached the equilibrium percentage of starch hydrolysed C∞ to an extent higher than 99.5% in all cases. Higher and delayed resistance towards the action of digestive enzymes was provided by CP flour on HMT when incorporated to bread formulations. The lowest value for hydrolysis index corresponded to samples with thermally treated T and CP flours that reached the lowest equilibrium percentage of starch hydrolyzed C∞, and hence leading to the lowest expected Glycaemic Index. Maximum formation of slowly digestible starch was achieved in breads with thermally treated T and native CP flours.

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Section: Relevant Starch Nutritional Fractionsmentioning

confidence: 85%

Kinetics of in vitro starch hydrolysis and relevant starch nutritional fractions in heat-moisture treated blended wheat-based bread matrices: impact of treatment of non-wheat flours

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Armero

2018

Eur Food Res Technol

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“…LME is generally used for preparation of snacks and HME is used basically for meat analogue preparation. The research of pea protein based extruded products is very common nowadays and many researchers reported that pea protein was used in different starches like rice starch [77][78][79] wheat starch [80] and corn grits [81] for preparing protein-fortified extruded snacks by LME, and the results concluded that pea protein-fortified extruded products exhibits high content of protein and possess balanced amino acid profile in comparison to pure extrudates of starch.…”

Section: Food Applications Of Pea Proteinsmentioning

confidence: 99%

Pea Seed Proteins: A Nutritional and Nutraceutical Update

Dhaliwal¹,

Salaria²,

Kaushik³

2021

Grain and Seed Proteins Functionality

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Grain legumes are well known as staple sources of soluble protein worldwide. Pea is essentially the most quickly growing crop for immediate human consumption and has the potential for higher effect as being a protein supply for foods processing apps. Pea seeds are an essential source of plant-based proteins. The better acceptance of pea protein-rich food is due to pea manifold attributes, excellent functional qualities, high vitamin value, accessibility, and comparatively small cost. Pea proteins are not merely nutritional amino acids but are an indispensable source of bioactive peptides that offer health benefits. This chapter focuses on the present information of isolation methods, extraction, and of seed proteins in pea. Overall, we believe that analogous research and advancement on pea proteins would be required for further more substantial increase in pea protein utilization is envisaged.

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“…Similar result has been reported by Lopez‐Baron et al . (2018), who found that starch–protein interaction during cooking could lead to encapsulation or formation of coating around starch granule, thereby impeding the enzymatic action of amyloglucosidase. Moreover, after frying, the granules of the CS + HPro and CS + Pro samples clumped together to form structures that were almost perfectly circular in shape, which also protected the starch granules from destruction caused by frying.…”

Section: Resultsmentioning

confidence: 99%