Yellow field peas were subjected to soaking (SY), germination (SGY), fermentation (SFY), fermentation and pasteurization (SFPY), combined germination and fermentation (SGFY), as well as SGFY upon pasteurization (SGFPY). Soaking generally had a negligible impact on the proximate composition and nutritive quality of field peas except that a 23.4% reduction in trypsin inhibitor activity (TIA) was observed. Both germination and fermentation led to a significant reduction in starch content by 11.2–11.7%. Processed peas including SFY, SFPY, SGFY, and SGFPY exhibited higher in vitro protein digestibility (IVPD) values (P < 0.05) of 87.80–89.16%, which was further strengthened by the negative correlation between IVPD and antinutrients including tannin and TIA. The electrophoretic profile of their protein hydrolysates confirmed the IVPD results where the above four treatments resulted in an extensive degradation and breakdown of pea seed's storage proteins with the peptide subunits appeared at molecular weight <16 kDa. SFY, SFPY, SGFY, and SGFPY also showed higher levels of digestible starch (114.1–257.7 g/kg) which agreed with their DSC gelation temperatures and the most distinguishable alternations on their microstructure. The fermentation of germinated peas led to an enhanced nutritional property, the following pasteurization process further changed the starch crystalline organization and protein resembling structure of field peas.

对黄豌豆进行浸泡（SY），发芽（SGY），发酵（SFY），发酵和巴氏灭菌（SFPY），发芽和发酵联合（SGFY）以及巴氏灭菌后的SGFY（SGFPY）。除了观察到的胰蛋白酶抑制剂活性（TIA）降低23.4％外，浸泡对大豌豆的主要成分和营养品质的影响通常可忽略不计。发芽和发酵均导致淀粉含量显着降低11.2-11.7％。包括SFY，SFPY，SGFY和SGFPY在内的加工豌豆表现出更高的体外蛋白质消化率（IVPD）值（P <0.05）占87.80–89.16％，而IVPD与单宁和TIA等抗营养素之间的负相关进一步加强了这一点。其蛋白质水解产物的电泳图谱证实了IVPD结果，其中上述四种处理导致豌豆种子贮藏蛋白的大量降解和分解，其中肽亚基的分子量小于16 kDa。SFY，SFPY，SGFY和SGFPY还显示出较高的可消化淀粉含量（114.1–257.7 g / kg），这与它们的DSC凝胶化温度和最明显的微观结构变化相符。发芽豌豆的发酵导致增强的营养特性，随后的巴氏灭菌过程进一步改变了豌豆的淀粉晶体组织和类似蛋白质的结构。