Dehulled yellow pea flour (48.2% starch, 23.4% proteins, d.b.), was processed by a twin-screw extruder at various moisture contents MC (18–35% w.b.), product temperature T (115–165 °C), and specific mechanical energy SME (50–1200 kJ/kg). Structural changes of extruded pea flour were determined at different scales by measurements of density (expansion), crystallinity (X-ray diffraction), gelatinisation enthalpy (DSC), starch solubility in water and protein solubility in SDS and DTE (SE-HPLC). Foam density dropped from 820 to 85 kg/m³ with increase in SME and T (R² ≥ 0.78). DSC and XRD results showed that starch was amorphous whatever extrusion conditions. Its solubility in water augmented up to 50%. Increasing temperature from 115 to 165 °C decreased proteins soluble in SDS from 95 to 35% (R² = 0.83) of total proteins, whereas the proteins soluble in DTE increased from 5 to 45% (R² = 0.75) of total proteins. These trends could be described by sigmoid models, which allowed determining onset temperatures for changes of protein solubility in the interval [125, 146 °C], whatever moisture content. The SME impact on protein solubility followed similar trends. These results suggest the creation of protein network by SS bonds, implicating larger SDS-insoluble protein aggregates, as a result of increasing T and SME, accompanied by creation of covalent bonds other than SS ones. CSLM images suggested that extruded pea flour had a composite morphology that changed from dispersed small protein aggregates to a bi-continuous matrix of large protein aggregates and amorphous starch. This morphology would govern the expansion of pea flour by extrusion.

脱壳的黄豌豆粉（淀粉含量48.2％，蛋白质含量23.4％，db）是通过双螺杆挤出机在各种含水量MC（18–35％wb），产品温度T（115–165°C）和特定温度下加工的。机械能SME（50–1200 kJ / kg）。通过测量密度（膨胀），结晶度（X射线衍射），糊化焓（DSC），淀粉在水中的溶解度以及在SDS和DTE中的蛋白质溶解度（SE-HPLC），以不同的比例确定豌豆粉的结构变化。泡沫密度从820下降到85千克/米³，在增加SME和Ť（R ² ≥0.78）。DSC和XRD结果表明，无论挤出条件如何，淀粉都是无定形的。它在水中的溶解度提高了50％。温度从115升高到165°C，可溶解于SDS的蛋白质从 总蛋白质的95降低到35％（R ² = 0.83），而可溶解于DTE的蛋白质从总蛋白质的5增加到45％（R ²  = 0.75）。这些趋势可以通过S型模型描述，该模型可以确定在[125，146°C]区间内蛋白质溶解度变化的起始温度，无论水分含量如何。在中小企业对蛋白质溶解度的影响遵循类似的趋势。这些结果表明，通过增加S S键可以形成蛋白质网络，这意味着更大的SDS不溶性蛋白质聚集体T和SME，并伴有除S S之外的共价键的创建。CSLM图像表明，挤出的豌豆粉具有复合形态，从分散的小蛋白质聚集体变为大蛋白质聚集体和无定形淀粉的双连续基质。这种形态将通过挤压控制豌豆粉的膨胀。