Playground Politics wrote:
Data on hydrolytic changes in the lipids of unblanched (enzymatically active) peas in the range –5 to –20°C are presented. The Q10 value for the formation of free fatty acids between these temperatures is about 2.5. The corresponding value for development of off-flavor is about 3.0. Both values are considerably lower than those typical for deteriorative non-enzymatic reactions in blanched vegetables.
Gas chromatographic analysis of the free fatty acid fraction demonstrates further that there is an apparent preference for hydrolysis of polyunsaturated acids. This tendency is especially evident in the lower part of the temperature range studied. A corresponding increase of the proportion of saturated acids in the unhydrolyzed fat can be shown. No net change of any single acid in the combined lipid fractions is observed, except for linoleic and linolenic acids, which decrease somewhat after long storage at the higher temperatures. This indicates a substantial breakdown into smaller molecules.
this is what i found. if u can try and work out what it means, theres the answer. i think it means what i said above but cannoy be sure
It means that enzymes are definitely breaking down sugars and fats (mainly polyunsaturates) in the peas, and sugars are being broken down faster than fats (sugars and fats both have glucose bonds in common and that’s what the enzymes attack to break them down). In the soggy pea that you end up with, the enzymes aren’t working as fast as unassisted processes (reaction with oxygen in the air, l’m assuming). So maybe the job of the enzymes is specifically to break down the fats and sugars and once that’s done things slow down as there is nothing else for the enzymes to do.
The lower the temperature (in the range -5 to -20C) the faster the polyunsaturates are broken down and the greater the preference for breaking them down.
I dunno what the last part means.
So….maybe raising the temperature above -5C (i.e. getting the peas out of the freezer) makes sugars get broken down faster than fats. Lowering it makes fats get broken down faster than sugars.
So maybe you could make a milkshake from pea skins and have it after your meals, drinking it as cold as you can make it, so that it zaps a lot of the fat in your food and then as it warms up in your stomach it turns and zaps a lot of the sugars in your meal.
Mind you the milkshake would also be broken down in your stomach. Its enzymes are proteins and proteins give a lot of energy. Any kind of breakdown of foods gives off energy. And that energy can fuel the reverse conversion back into sugars and fats so one shouldn’t just mong out after having the milk shake.
