Pea (Pisum sativum L.) protein is the most commercially used vegetable protein in pulses. Peas are rich in protein and carbohydrates but contain relatively high concentrations of insoluble dietary fiber and low-fat content. Pea protein has received much attention in recent years due to its nutritional and functional properties and its low cost. In this study, the effect of enzyme/substrate (E/S) ratio and hydrolysis time on the degree of hydrolysis (DH) of pea protein isolate (PPI) were evaluated. The pea protein isolate was hydrolyzed with the Trypsin enzyme. The solubility of pea protein was very low at neutral pH, nearly 30 %. The solubility of pea protein isolate was increased to 88.8 % by hydrolysis. The DH value was 19.1, 23.4, 28.36, 28.40 and 28.52% for 5, 10, 15, 30 and 60 minutes hydrolysis time, respectively. Therefore, increasing hydrolysis time didn’t significantly change DH after 15 min. Then, PPI was hydrolyzed by using two different E/S ratios (1:250 and 1:1000). It was observed that DH for 1:250 E/S ratio was 28.36 % whereas DH for 1:1000 E/S ratio was 22.87 %. Moreover, the surface charge of PPI was not significantly changed by increasing the enzyme amount. The particle size was decreased from 285.5 nm for 1:250 E/S ratio to 201.0 nm 1:1000 E/S ratio.
Anahtar Kelimeler: Pea Protein Isolate, Enzyme Hydrolysis, Degree of Hydrolysis, Hydrolysis Time