Application of enzyme-digested soy protein hydrolysate on hydroponic-planted lettuce: Effects on phytochemical contents, biochemical profiles and physical properties

Abstract

Highlights Protein hydrolysates (PH) prepared from soy via enzymatic-digestion method. PH tested on hydroponic-planted lettuce. Increased phytochemical, chlorophyll and carotenoid contents detected in lettuce. Limited improvements in lettuce length and weight observed at 0.01 mg/mL PH. Potential PH application as agricultural nutrient supplement for hydroponic plants.