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Structure and solubility of pea seed-derived ingredients produced by air classification: Relevance of the seed milling process and endogenous lipid accumulation
Article de revue   Open Access   Avec comité de lecture

Structure and solubility of pea seed-derived ingredients produced by air classification: Relevance of the seed milling process and endogenous lipid accumulation

Perrine Gélébart, Georges Maraval, Alice Kermarrec, Lucie Ribourg-Birault, Audrey Geairon, Anne Meynier, Alain Riaublanc, Adrien Réau et Claire Berton-Carabin
Food Research International
09/2025
DOI: https://doi.org/10.1016/j.foodres.2025.117556

Résumé

Pea proteins dry fractionation air classification high-pressure homogenization neutral lipids phospholipids High-pressure homogenization FF: Fine fraction CF: Coarse fraction AC4000: Air classification (4000 rpm) AC5000: Air classification (5000 rpm) PE PA: phosphatidic acid feed pea protein pea dry fractionation process high pressure homogenization (chemistry) neutral lipid phospholipid
Air classification was used to yield protein-rich and starch-rich fractions from pea flour • Stirred ball milling damaged the surface of starch granules in pea flour

• Lipids endogenously present in pea seeds accumulated in the protein-rich fraction

• Homogenization promoted protein solubility in the subsequent aqueous suspensions

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