Physicochemical, anti‐nutritional, and functional properties of air‐classified protein concentrates from commercially grown Canadian yellow pea (<i>Pisum sativum</i>) varieties with variable protein levels
Bibliographic record
Abstract
Abstract Background and objectives Air classification is a physical process based on particle size and density used to separate pulse flours into protein and starch concentrates. Little information is available on how variety and crude protein content affect physicochemical and functional properties of the air‐classified yellow pea proteins. The objective of this work was to investigate the effect of flour protein content on particle size (PS), yield, protein separation efficiency (PSE), composition, anti‐nutritional factors, and functionality of the air‐classified protein concentrates derived from commercially grown yellow pea varieties. Findings Pea protein concentrates obtained from high‐protein flours had lower PS, PSE, starch, insoluble and total dietary fiber (IDF and TDF), sucrose, raffinose, and stachyose, but higher protein, foaming capacity (FC), and foaming stability (FS) at 30–120 min than that from low‐protein flours. Crude protein of the pea flours had no significant effect on yield, ash, soluble dietary fiber (SDF), phytic acid (PA), trypsin inhibitor activity (TIA), water‐holding capacity (WHC), oil absorption capacity (OAC), and oil emulsion capacity (OEC) of the corresponding protein concentrates. Among pea varieties, PS, yield, starch, IDF, TIA, sucrose, oligosaccharides, and FS at 30 min of the protein concentrates varied significantly but their PSE, protein, ash, SDF, PA, WHC, OAC, OEC FC, and FS at 10, 60–120 min remained similar. Conclusions Air classification is better suited to using high‐protein pea flour due to low oligosaccharides, high‐protein concentration, and foaming properties of resulting protein fractions compared to concentrates derived from low‐protein peas. However, lower PSE could be a concern due to presence of more small starch particles in the high‐protein pea samples. Significance and novelty This study showed the relationships between flour protein content and characteristics of the air‐classified protein concentrates from yellow peas and identified areas for improvement.
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How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.001 | 0.001 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.000 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".