Efficiency of combined enzymatic hydrolysis for producing high-protein hydrolysate from pea

Abstract

The study evaluates the efficiency of enzymatic and combined approaches for the extraction and modification of pea protein aimed at producing a high protein hydrolysate with improved functional properties. The objective was to compare different hydrolysis schemes and to justify an optimal technological solution. Pea protein hydrolysates obtained without treatment, with protease and calcium lactate, and with sequential application of amylase and protease were investigated. The control sample showed a low protein content of 27.5% and no significant hydrolysis. The use of protease combined with calcium lactate increased the protein content to 55.8% with a degree of hydrolysis of 9.77%, which is attributed to the breakdown of globular proteins and improved solubility. The highest efficiency was achieved using combined enzymatic hydrolysis with preliminary amylase treatment, resulting in a protein content of 70.5%, an amino nitrogen level of 698.66 mg per 100 g, and a degree of hydrolysis of 13.41%. The reduction in dry matter yield from 28.5 to 16.8 g confirms effective removal of non protein components, primarily starch and dietary fiber. It is shown that amylase decreases system viscosity and increases protein availability for protease action, while calcium lactate enhances protein coagulation and phase separation. The results demonstrate the feasibility of combined enzymatic hydrolysis for producing high protein plant ingredients with improved bioavailability recommended for functional and specialized food products.