Effect of High Pressure Processing and heat treatment on in vitro digestibility and trypsin inhibitor activity in lentil and faba bean protein concentrates

This study investigated the effects of HPP and heat treatment on digestibility trypsin inhibitor activity in lentil protein concentrate (LPC) faba bean (FPC). LPC FPC with 15 g protein/100 were treated (600 MPa/5 °C/4 min) or (95 °C/15 min), then subjected to vitro digestion. Digesta analyzed by SDS-PAGE for hydrolyzed fraction patterns their concentrations. The concentration peptides free amino acids was also determined. effect determined 5 FPC. treatments led different peptide after gastric resulted comparable greater than untreated controls, but higher proteolysis treatment. Neither impacted overall digestibility, either slightly reduced (~8% LPC, ~6% FPC), while much reductions (86% ~78% FPC) controls. Overall, did not negatively impact quality, which is useful information developing new food product applications.