Protein solubility, soluble protein content, and antioxidant activity (ORAC and ABTS assays) of different fractions from pea flour-based beverage (B) and its gastrointestinal digest (DB).
s: PBS-soluble fraction; d: direct soluble fraction; b: bioaccessible fraction (after cholestyramine treatment). Means followed by different superscript letters indicate significant differences between the groups (P < 0.05). Repeated superscript letters indicate that the means were not significantly different (P > 0.05). Greek letters: Tukey test, all samples; Capital letters: Tukey test, among DBs, DBd and DBb.
Declarations
Acknowledgements
The authors thank Bioseminis (https://bioseminis.com/) for providing yellow pea seeds and Dr. Fabricio Lareu (technical staff) for their assistance in handling cell cultures.
The authors M.A.C., S.G.F., and V.A.T. are members of the INNOPROT network (Network of Innovation in the processing of plant proteins endemic to Latin America), funded by CYTED (ref. 124RT0164).
The raw data supporting the conclusions of this manuscript will be made available by the authors, without undue reservation, to any qualified researcher.
Funding
Support for this research came from grants X870 from Universidad Nacional de La Plata (UNLP) and PICT-2020-1367 from Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT). The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.
Open Exploration maintains a neutral stance on jurisdictional claims in published institutional affiliations and maps. All opinions expressed in this article are the personal views of the author(s) and do not represent the stance of the editorial team or the publisher.
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