Pulse production is an integral pillar of the Canadian agricultural economy. Changes to the nutritional properties and protein structure of green lentil and yellow pea flour post-seed milling and processing are determined. The authors used the Agilent endstation at the Mid-IR beamline to examine pulse flours - reporting changes to protein structure and an improvement in starch digestibility with tempering and IR heating. Sample preparation used KBr pellets / flour mixtures.

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Laing, E.; Stone, A.K.; Shi, D.; Pickard, M.; House, J.D.; Wang, N.; Nickerson, M.T. Effect of infrared heating on the nutritional properties of yellow pea and green lentil flours. Cereal Chem 2023, 100, 614-627. https://doi.org/10.1002/cche.10653