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Partially hydrolyzed lentil and pea protein isolates: Techno-functional properties and bioactivity
Usman Amin1, Mary H Grace2, Mary Ann Lila2
1Food Rheology Laboratory, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA.
Food Chemistry
|March 5, 2026
Summary
Enzymatic hydrolysis of lentil (LPI) and pea (PPI) protein isolates improved their solubility and bioactivity. Hydrolysis altered protein structure, impacting emulsifying activity and stability at different pH levels.
Area of Science:
- Food Science
- Protein Chemistry
- Biotechnology
Background:
- Plant-based proteins like lentil (LPI) and pea (PPI) protein isolates are gaining importance as sustainable food ingredients.
- Understanding their techno-functional properties is crucial for effective utilization in food applications.
- Enzymatic hydrolysis offers a method to modify protein characteristics.
Purpose of the Study:
- To investigate the effects of tryptic enzymatic hydrolysis on the techno-functional and bioactive properties of LPI and PPI.
- To characterize the changes in molecular weight, solubility, stability, emulsifying activity, and bioactivity of the resulting protein hydrolysates.
Main Methods:
- Lentil and pea protein isolates were subjected to tryptic hydrolysis to achieve a target degree of hydrolysis (DH) of approximately 1%.
- Techno-functional properties including total solid solubility (TSS) and colloidal stability were assessed at different pH values.
- Emulsifying activity was measured, and changes in molecular weight distribution and surface hydrophobicity were analyzed.
- Bioactive properties, specifically total phenolic content, were determined.
Main Results:
- Hydrolysis reduced larger molecular weight subunits in lentil (LPH) and pea (PPH) protein hydrolysates.
- TSS and colloidal stability improved at the isoelectric point, but LPH TSS decreased at neutral pH due to aggregation.
- Emulsifying activity was slightly reduced in LPH and PPH, linked to decreased surface hydrophobicity.
- Hydrolyzed protein ingredients exhibited enhanced bioactivity, with higher total phenolic contents.
Conclusions:
- Enzymatic hydrolysis modifies the techno-functional properties of LPI and PPI, with varying effects depending on pH.
- Hydrolysis can enhance the bioactive potential of plant protein ingredients.
- These findings provide insights into tailoring plant protein hydrolysates for specific food applications.
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