Improvement of pea protein quality by enzymatic modification

Abstract

A commercial pea protein isolate has been hydrolysed by enzymatic treatment and functional properties of the freeze-dried hydrolysates were evaluated. Hydrolysis significantly improved the pea protein solubility, which made it more or less comparable to that measured for a soy protein hydrolysate, and reduced its pH dependency. In addition, hydrolysis improved emulsifying activity approximately two-fold with the maximum occurring at degree of hydrolysis (DH) 3.7. Foam expansion was improved nearly three-fold at the slightly lower DH value of 2.5.