Effects of extrusion and conventional processing methods on protein and antinutritional factor contents in pea seeds

摘要: The effects of high temperature short time (HTST) treatment compared with other conventional processes on protein, phytic acid, condensed tannins, polyphenols, trypsin, chymotrypsin and α-amylase inhibitor activities haemagglutinating in Renata, Solara Ballet pea seeds were investigated. cultivar showed highest tannin, polyphenol contents trypsin inhibitory activities. All cultivars contained trypsin- chymotrypsin-inhibiting activity lectins but only had activity. Under extrusion conditions (148°C, 25% moisture 100 rpm) this thermal processing method was the most effective chymotrypsin, inhibitors reduction, without modifying protein content as occurs by dehulling, soaking germination treatments. Trypsin peas more readily abolished than