García Arteaga, VerónicaVerónicaGarcía ArteagaApéstegui Guardia, MarijoseMarijoseApéstegui GuardiaMuranyi, IsabelIsabelMuranyiEisner, PeterPeterEisnerSchweiggert-Weisz, UteUteSchweiggert-Weisz2022-03-062022-03-062020https://publica.fraunhofer.de/handle/publica/26403610.1016/j.ifset.2020.102449Pea protein isolate (Pisum sativum ""Navarro"") was hydrolyzed with 11 proteolytic enzymes at different hydrolysis times (15, 30, 60, and 120 min) to improve techno-functional and sensory properties. The degree of hydrolysis and changes within the molecular weight distribution were used as indicators for a reduced allergenic potential. The highest degree of hydrolysis was reached by Esperase hydrolysates (9.77%) after 120 min of hydrolysis, whereas Chymotrypsin hydrolysates showed the lowest (1.81%). Hydrolysis with Papain, Trypsin, Bromelain, Esperase, Savinase, and Alcalase suggested an effective degradation of the 72 kDa-convicilin fraction. Papain and Trypsin hydrolysates showed a degradation of the 50 kDa-mature vicilin after 15 min of hydrolysis. Most hydrolysates showed a significant increase in protein solubility at pH 4.5 at all times of hydrolysis. Trypsin hydrolysates showed the highest foaming (2271%) and emulsifying (719 mL/g) capacities. The bitterness of the hydrolysates was strongly correlated (P < 0.05) with the degree of hydrolysis. In general, enzymatic hydrolysis improved techno-functional properties indicating their potential usage as food ingredients.en664688journal article