Pea flour was extruded at 50, 70, and 90 °C. The in vitro digestibility and characteristics of native and extruded pea flour were investigated. The in vitro starch digestibility (IVSD) and in vitro protein digestibility (IVPD) of the extruded pea flour were higher than those of the native pea flour and increased with increasing extrusion temperature from 50 to 90 °C. The rapidly digestible starch increased to 28.34% at 90 °C, the highest slowly digestible starch (SDS) content was 22.70% at 50 °C, and resistant starch content decreased to 4.71% at 90 °C. The IVPD increased from 80.94% relative to the native pea flour to 90.21% at 90 °C. Improved swelling power enabled the extruded pea flour to exhibit better performance and higher breakdown viscosity and lower setback viscosity than the native pea flour demonstrated that extrusion reduced the thermal stability and retrogradation tendency. Increasing extrusion temperatures greatly reduced the relative crystallinity (based on X-ray diffraction analysis) from 32.69% relative to the native pea flour to 9.76% at 90 °C. Extrusion treatment also reduced β-sheet content (based on Fourier transform infrared spectroscopy analysis) from 36.40% relative to the native pea flour to 31.79% at 90 °C. IVPD and IVSD improved, and the SDS content increased at 50 °C and 70 °C, thereby indicating that extruded pea flour can be applied to healthy food products.

中文翻译：

---

挤压温度对豌豆粉体外消化率和糊化性能的影响


豌豆粉在 50、70 和 90 °C 下挤压。研究了天然豌豆粉和挤压豌豆粉的体外消化率和特性。挤压豌豆粉的体外淀粉消化率（IVSD）和体外蛋白质消化率（IVPD）均高于原生豌豆粉，并且随着挤压温度从50℃升高到90℃而增加。 90℃时快速消化淀粉增加至28.34%，50℃时慢消化淀粉(SDS)含量最高为22.70%，90℃时抗性淀粉含量下降至4.71%。 90°C 时，IVPD 相对于天然豌豆粉从 80.94% 增加到 90.21%。溶胀力的提高使挤出豌豆粉比天然豌豆粉表现出更好的性能、更高的分解粘度和更低的回缩粘度，这表明挤出降低了热稳定性和回生趋势。提高挤出温度大大降低了相对结晶度（基于 X 射线衍射分析），从相对于天然豌豆粉的 32.69% 降至 90 °C 时的 9.76%。 90°C 时，挤压处理还将 β-片层含量（基于傅里叶变换红外光谱分析）从相对于天然豌豆粉的 36.40% 降低到 31.79%。 IVPD和IVSD有所改善，并且在50℃和70℃时SDS含量增加，从而表明挤压豌豆粉可以应用于健康食品。