Smooth and wrinkled peas. 2. Distribution of protein, lipid, and fatty acids in seed and milling fractions

Abstract

The yield, protein and lipid distribution, and fatty acid composition of fractions from roller-milling of smooth and wrinkled pea seeds were compared with the composition of hand-dissected germ, whole cotyledon, and hull and pea cotyledon layers removed by abrasion. When peas were abraded to remove up to 65% of the kernel, there was a gradual decrease in protein and lipid; the protein and lipid concentrations in the residual 35% were only about 75% and 50%, respectively, of that in the original seed. Both protein and lipid concentrations decreased from shorts, to reduction flour, to break flour, and to bran. Linoleic acid was the main fatty acid. In smooth peas, oleic acid was higher in germ lipid than in the cotyledon lipid