Pulse proteins as a sustainable alternative: their digestibility and the role of the undigested fraction in the colon

Summary

This thesis evaluated how processing conditions such as thermal treatment and interaction with other dietary components influence plant protein digestibility. Lentil and yellow pea proteins were selected as model plant proteins because these pulses are commonly consumed, and their proteins are gaining attention for use in food applications.

The results show that digestibility of pulse proteins can be limited by processing and interaction with other dietary components. However, the undigested proteins have the potential to modulate the gut microbiota and influence satiety through their ability to stimulate satiety hormones in intestinal cells. Although the in vitro methods used in this study limit their physiological relevance, our findings provide insights into plant protein utilization in food applications and guide food product designs in the functional food industry.