RT Journal Article
T1 Physico-chemical properties of pea fibre and pea protein blends and the implications for in vitro batch fermentation using human inoculum
A1 Karlsson, Jakob
A1 López Sánchez, Patricia
A1 Marques, Tatiana Milena
A1 Hyötyläinen, Tuulia
A1 Castro Alves, Víctor
A1 Krona, Annika
A1 Ström, Anna
K1 Yellow pea
K1 Pea hull fibre
K1 Pea protein
K1 Rheology
K1 Microstructure
K1 In vitro human colonic fermentation
AB The incorporation of fibre into pea protein matrices influences their microstructure, yet our understanding of their gut fermentability remains unexplored. In this study, dietary fibres and protein from yellow pea were investigated for their physico-chemical properties and impact on in vitro colonic fermentation using human inoculum. Pea fibre and pea protein blends were studied at different pH and after thermal treatment at 95 °C for 30 min with oscillatory rheology, static light scattering and confocal laser scanning microscopy. The effect on in vitro colonic fermentation was evaluated measuring gas production, ammonia, and short chain fatty acid (SCFA) production. Rheology indicated that during thermal treatment a firmer gel is formed close to the protein isoelectric point with a structure characterised by aggregation, but less particle swelling compared to other pH. Addition of fibre led to higher storage modulus (G′), with the fibre dominating the rheological properties. Fermentation of samples containing protein led to higher levels of ammonia and SCFA compared to only fibres. Blends produced higher amounts of valerate, i-valerate and caproate, and lower amounts of ammonia. Reduced fermentation of proteins in the presence of fibres was also reflected in a more intact microstructure of the protein particles in the digesta. Although thermal treatment of blends caused particle swelling and induced gelation, only small differences could be discerned in the in vitro colonic fermentation outcomes. Our results highlight that potentially harmful fermentation products from protein, such as ammonia, were reduced in the presence of pea hull fibre
PB Elsevier
SN 0268-005X
YR 2024
FD 2024
LK http://hdl.handle.net/10347/33758
UL http://hdl.handle.net/10347/33758
LA eng
NO Food Hydrocolloids, Volume 150, 2024, 109732
NO The study was performed within the PANSweden project which acknowledge financial support from the Swedish research council, FORMAS grant number 2020-02843. We acknowledge Orkla for providing fibre samples and Lantmännen for providing protein samples
DS Minerva
RD 28 abr 2026