Comparative effects of high pressure processing and heat treatment on in vitro digestibility of pea protein and starch

ARTICLE OPEN Comparative effects of high pressure processing and heat treatment on in vitro digestibility of pea protein and starch Alexandra E. Hall 1 and Carmen I. Moraru 1 ✉ The effects of high-pressure processing (HPP) and heat treatment on the digestibility of protein and starch in pea protein concentrate (PPC) were investigated. Samples of PPC with 5% (5 P) and 15% (15 P) protein were treated by HPP (600 MPa/5 °C/ 4 min) or heat (95 °C/15 min) and their in vitro static and dynamic...