EFFECTS OF VARIOUS HEAT AND pH TREATMENTS ON DIGESTIBILITY OF PROTEIN IN PEA PROTEIN CONCENTRATE (PISUM SATIVUM)

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Abstract
Pea protein concentrate (PPC) was subjected to various cooking and acid or alkali treatments in order to improve the digestibility of pea protein for use in calf milk replacers. Treatment effects were assessed by in vitro digestion with rennin, pepsin and calf abomasal fluids. Oven heating at 95–246 C for 5 min to 15 h or steam heating at 1.06 kg/cm2 for 4 h failed to improve digestibility. Treatment of PPC in an aqueous medium at pH values from 2 to 12 for 5 h at 37 C resulted in higher digestibility. A pH of 2.0 or 10.6 was most effective. Acid or alkali hydrolysis of PPC at 110 C for 4–5 h increased digestibility, but adversely affected amino acid content. Rennin was consistently less effective than pepsin or abomasal contents in digesting PPC. The pH of abomasal contents from young calves fed milk replacers may be too high for effective pepsin activity. These factors could account for the low digestibility of non-milk proteins by calves under 2 wk of age.

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