Abstract:The effects of optimized the hydrolysis modification of protein glutaminase (Prokey® G-01, hereinafter referred to as Prokey enzyme) combined with enzyme preparation protease (Flavkey® T-02, hereinafter referred to as Flavkey enzyme) on pea proteins were investigated, with solubility and deamidation degree as evaluation indicators. The functional properties of the most modified pea protein hydrolysate products were also analyzed. The results indicated the optimal enzymatic hydrolysis conditions for pea protein are pH 7.0 (Prokey enzyme)/pH 10.0 (Flavkey enzyme), enzyme addition amount of 0.6%, hydrolysis temperature of 55 ℃, and hydrolysis time of 8 h. Under these conditions, the solubility of pea protein hydrolyzed by the two enzymes increased from 6.00% to more than 40.00%. The suspension stability increased from 58.90% to over 90.00%, and the foaming property and emulsibility improved by 122.58% and 46.11%, respectively. The deamidation degree and emulsibility of the Prokey enzyme-modified pea protein were 2.39 and 1.09 times higher than that of the Flavkey enzyme-modified sample. However, the foaming property and suspension stability of the Prokey enzyme modified pea protein were significantly reduced compared to the Flavkey enzyme-modified sample (P<0.05). The modified pea protein solution was delicate and smooth, with a prominent aroma and reduced bean odor. These results showed that both enzymes significantly improved the texture, suspension stability, foaming, and emulsibility of pea protein solutions, which broadened the application of pea protein in the food field.
