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Functional properties and antioxidant activity of hydrolysate from pea protein by malt and proteases
  
DOI：10.12166/j.zgyz.1003-7969/2020.12.005
KeyWord:pea protein  malt  protease  enzymolysis  functional property  antioxidant activity
FundProject:国家重点研发计划“十三五”子课题（2017YFD 0400200）；黑龙江省教育厅科研创新团队项目（135309113）
Author NameAffiliation
LI Junzhong College of Food and Biological Engineering,Qiqihar University,Qiqihar 161006, Heilongjiang, China
 
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Abstract:
      Three hydrolysates (MFH, MNH and MPH) were prepared from the enzymolysis of pea protein by malt powder respectively cooperating with flavourzyme, neutral protease and papain to study their functional properties and antioxidant activities. The results showed that compared with pea protein, the solubility, oil holding capacity and in vitro digestibility of hydrolysates were better. The antioxidant activities of pea protein after enzymolysis significantly increased(P<0.05). The DPPH· scavenging capacity IC50 of MFH, MNH and MPH were 5.64, 7.22, 8.95 mg/mL(based on protein mass concentration), respectively, and the ·OH scavenging capacity IC50 of MFH MNH and MPH were 145, 2.19, 2.04 mg/mL(based on protein mass concentration), respectively. Compared with protease hydrolysate, the bitterness of MNH was reduced.
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