Two fractions from pea (Pisum sativum L.), protein isolate (PPI) and dietary fiber (PF), were newly produced by extraction-fractionation method and characterized in terms of particle size distribution and structural morphology using SEM. The newly produced PPI and PF fractions were processed into pasta-like sheets with varying protein to fiber ratios (100/0, 90/10, 80/20, 70/30 and 50/50, respectively) using high temperature compression molding. We studied protein polymerization, molecular structure and protein-fiber interactions, as well as mechanical performance and cooking characteristics of processed PPI-PF blends. Bi-modal particle size distribution and chemical composition of the PPI and PF fractions influenced significantly the physicochemical properties of the pasta-like sheets. Polymerization was most pronounced for the 100 PPI, 90/10 and 80/20 PPI-PF samples as studied by SE-HPLC, and polymerization decreased with addition of the PF fraction. The mechanical properties, as strength and extensibility, were likewise the highest for the 100 PPI and 90/10 PPI-PF blends, while the E-modulus was similar for all the studied blends (around 38 MPa). The extensibility decreased with the increasing amount of PF in the blend. The highest amounts of β-sheets were found in the pasta-like sheets with high amounts of PPI (100, 90 and 80%), by FT-IR. An increase in PF fraction in the blend, resulted into the high amounts of unordered structures as observed by FT-IR, as well as in an increase in the molecular scattering distances observed by SAXS. The water uptake increased and cooking loss decreased with increased proportions of the PF fraction, and the consistency of 10 min cooked pasta-like sheets were alike al dente texture. The new knowledge obtained in this study on the use of extraction-fractionation method to produce novel PPI and PF fractions for developing innovative high nutritious food can be of a great importance. The obtained knowledge on the pea protein and fiber processing behaviour could greatly contribute to a better control of functional properties of various temperature-processed products from yellow pea.

豌豆（Pisum sativum）的两个馏分L.），蛋白质分离物（PPI）和膳食纤维（PF）是通过萃取分级分离法新生产的，并使用SEM对粒径分布和结构形态进行了表征。使用高温压缩成型法，将新生产的PPI和PF馏分加工成面食片状，其蛋白/纤维比各不相同（分别为100 / 0、90 / 10、80 / 20、70 / 30和50/50）。我们研究了蛋白质聚合，分子结构和蛋白质-纤维相互作用，以及加工后的PPI-PF共混物的机械性能和蒸煮特性。PPI和PF馏分的双峰粒度分布以及化学成分极大地影响了面食片的理化性质。100 PPI的聚合反应最为明显，通过SE-HPLC研究了90/10和80/20 PPI-PF样品，并且随着PF分数的增加，聚合反应降低。100 PPI和90/10 PPI-PF共混物的机械性能（强度和延展性）最高，而所有研究的共混物的E模量均相似（约38 MPa）。随着共混物中PF含量的增加，可延展性降低。通过FT-IR，在具有高PPI含量（100％，90％和80％）的意大利面状薄片中发现了最高数量的β-薄片。共混物中PF分数的增加导致FT-IR观察到大量的无序结构，以及SAXS观察到的分子散射距离增加。随着PF分数的增加，水的吸收增加，蒸煮损失减少，al dente纹理。在这项研究中获得的有关使用萃取分级分离法生产新型PPI和PF馏分以开发创新型高营养食品的新知识可能具有重要意义。获得的有关豌豆蛋白质和纤维加工行为的知识可极大地有助于更好地控制黄豌豆各种经温度加工的产品的功能特性。