Studies And Applications Of Pea Product

The pea is one of main edible beans, which is widely planted all over the world and rich in resources. The influences of processing on the anti-digestion characteristics of pea product, its physical and chemical properties and its apea productlications in dried meat floss has been studied in this paper. These basic data will be beneficial to the futher development of pea resource in industry.Human blood sugar and insulin levels are closely related to the occurrence of obesity, diabetes, and cardiovascular disease. The glucose response, which can be predicted from carbohydrate digestion rate, plays an important role in blood glucose homeostasis.The contents of slow digestion starch (SDS), resistant starch (RS), rapid digestion starch (RDS) in pea product were analyzed by Englyst measurement, and they were used as indicators to optimize the production process, including the ratio of water to pea material in cooking, cooking temperature, cooking time, immersion time, frying time. And then, the material balance of the process of pea product with highest RS content was inspected, dry matter, protein and the yield of starch were 75.32%, 70.99% and 82.81% respectively.Through analysis of chemical composition of pea product, we could learn that pea product was a kind of complex with high starch content of 71.70%, moderate protein content of 22.71%, low water content of 4.73% and almost no any oil. The particle size of pea product was relatively wide with uneven distribution. The bulk density and tap density were 0.8832g/ml, 0.9091g/ml respectively. The compression degree was small, the fluidity was better, the swelling property was small suitable for the gravitational and centrifugal process, the effect of acid on the pea product velocity was little. Immersion time and frying time of prodcut process influenced the surface hydrophobicity of pea product obviously, and the granular size of pea product was reduced with the extension of frying time. Compared with the raw materials, pea product showed increase of phase transition enthalpy by DSC analysis, from 3.053 J/g to 4.104 J/g. It showed RS originated amylose and amylopectin by analysis of gel permeation chromatography (GPC). The maximum absorption wave length of pea product's amylose iodine complex compound was 630nm; The relative molecular weight of amylose was 313,093 Da; There mainly were two branched chains after the amylopectin escaped completely and the relative molecular weight respectively was 496,124 Da and 13,522 Da.Four kinds of products were prepared from pea, soybean, broad bean and kidney bean respectively, and their applications in dried meat floss were studied. The shape, taste and smell of the dried meat floss with four kinds of leguminous products were evaluated by sensory evaluation. The sample with pea product was better than the other three samples and the maxium ratio of pea product could be 20% in final sample.