Abstract：
In this work, dispersions were prepared with commercial pea protein isolate (PPI) and subjected to different (i) high pressure homogenization (HPH) intensities (0 - 200 MPa) (room temperature, pH 7) or (ii) environmental conditions (60 °C, pH 7 or pH 12) to generate dispersions with distinct protein molecular and microstructural characteristics, impacting protein solubility. Besides, protein digestion was analyzed following the static INFOGEST in vitro digestion protocol. Generally, increasing pressure of the homogenization treatment was linked with decreasing particle sizes and enhanced protein digestion. More specifically, the dispersion that did not undergo HPH (0 MPa) as well as the dispersion treated at 60 °C, pH 7, had highly similar microstructures, consisting of large irregular particles (10 - 500 µm) with shell-like structures, and exhibited low solubility (around 15 % and 28 %, respectively), which resulted in limited proteolysis (35 % and 42 %, respectively). In contrast, the dispersion subjected to HPH at 100 MPa and the dispersion treated at 60 °C, pH 12 also had similar microstructures with small and homogeneous particles (<1 µm), and exhibited relatively good solubility (54 % and 31 %, respectively), which led to enhanced protein digestion levels (87 % and 74 %, respectively). This study highlights the potential of food processing on macronutrient (micro)structure and further gastrointestinal stability and functionality.
摘要：
在这项工作中,用商业豌豆分离蛋白（PPI）制备分散体，并进行不同的（i）高压均质化（HPH）强度（0-200MPa）（室温，pH7）或（ii）环境条件（60°C，pH7或pH12）以产生具有独特蛋白质分子和微观结构特征的分散体，影响蛋白质的溶解度。此外,按照静态INFOGEST体外消化方案分析蛋白质消化。一般来说,均质化处理压力的增加与粒径的减小和蛋白质消化的增强有关。更具体地说,未经历HPH（0MPa）的分散体以及在60°C下处理的分散体，pH值为7，具有高度相似的微观结构，由具有壳状结构的大不规则颗粒（10-500µm）组成，并表现出低溶解度(约15%和28%，分别)，导致有限的蛋白水解(35%和42%，分别)。相比之下,在100MPa下对分散体进行HPH处理,在60°C下对分散体进行处理,pH12也具有类似的微观结构，具有小且均匀的颗粒（<1µm），并表现出相对良好的溶解度(54%和31%，分别)，这导致蛋白质消化水平提高(87%和74%，分别)。这项研究强调了食品加工对常量营养素（微）结构以及进一步的胃肠道稳定性和功能性的潜力。
