Dietary fibre intake is essential for all human beings and has been correlated to beneficial health effects. Pea hull fibres (PF) are generally seen as a side stream during extraction of protein and starch from yellow pea but could be used in various food products to boost fibre content. In this study, the thermal treatment of pea hull fibres was investigated in terms of physicochemical properties and in vitro colonic fermentation. The PF that was subjected to heating showed an increase of fibres solubilised in the liquid and particle size. Results also showed that viscosity and storage modulus increased with thermal treatment, possibly due to the swelling of the PF. The pea fibre was readily fermentable based on total gas production and pH. However, the susceptibility to fermentation of PF did not increase with thermal treatment. Total gas production and short chain fatty acid produced were similar independent of thermal treatment. Conclusively, heating of the PF resulted in increased ability to structure water suspension, owing to increased fibre particle size, but is not sufficient to increase short chain fatty acid production during colonic fermentation. To explain this, we propose that the changes in cell wall structure were not major enough to induce higher fermentability.

膳食纤维的摄入对所有人来说都是必需的，并且与有益的健康影响相关。豌豆壳纤维 (PF) 通常被视为从黄豌豆中提取蛋白质和淀粉过程中的副产物，但可用于各种食品中以提高纤维含量。本研究对豌豆壳纤维的热处理进行了物理化学性质和体外研究。结肠发酵。经受加热的PF显示溶解在液体中的纤维和颗粒尺寸增加。结果还表明，粘度和储能模量随着热处理而增加，这可能是由于 PF 的膨胀所致。根据总产气量和 pH 值，豌豆纤维易于发酵。然而，PF 对发酵的敏感性并没有随着热处理而增加。总气体产量和产生的短链脂肪酸相似，与热处理无关。总之，由于纤维粒径增加，PF 的加热导致形成水悬浮液的能力增加，但不足以增加结肠发酵过程中短链脂肪酸的产量。为了解释这一点，