Enzymatic Hydrolysis and Fermentation of Pea Protein Isolate and Its Effects on Antigenic Proteins, Functional Properties, and Sensory Profile

Abstract

Combinations of enzymatic hydrolysis using different proteolytic enzymes (papain, Esperase®, trypsin) and lactic fermentation with Lactobacillus plantarum were used to alter potential pea allergens, the functional properties and sensory profile of pea protein isolate (PPI). The order in which the treatments were performed had a major impact on the changes in the properties of the pea protein isolate; the highest changes were seen with the combination of fermentation followed by enzymatic hydrolysis. SDS-PAGE, gel filtration, and ELISA results showed changes in the protein molecular weight and a reduced immunogenicity of treated samples. Treated samples showed significantly increased protein solubility at pH 4.5 (31.19–66.55%) and at pH 7.0 (47.37–74.95%), compared to the untreated PPI (6.98% and 40.26%, respectively). The foaming capacity was significantly increased (1190–2575%) compared to the untreated PPI (840%). The treated PPI showed reduced pea characteristic off-flavors, where only the treatment with Esperase® significantly increased the bitterness. The results from this study suggest that the combination of enzymatic hydrolysis and lactic fermentation is a promising method to be used in the food industry to produce pea protein ingredients with higher functionality and a highly neutral taste. A reduced detection signal of polyclonal rabbit anti-pea-antibodies against the processed protein preparations in ELISA furthermore might indicate a decreased immunological reaction after consumption.

Pea Protein–Curcumin Interactions and Their Effects on In Vitro Protein Digestibility

“…Serine-NH 2 is the serine equivalent determined from the standard curve, and α and β are constants (α = 1.00, β = 0.4, theoretical general values for unexamined raw materials). , DH (%) was calculated using h and the total number of peptide bonds per protein equivalent ( h tot ) as follows (eq ) D H ( % ) = h h t o t × 100 …”

A sustainable waste-to-protein system to maximise waste resource utilisation for developing food- and feed-grade protein solutions

“…, reduced allergenicity of smaller peptides, better digestibility, colour, and texture) have been observed in hydrolysates. 87,111–113 However, enzymes remain expensive due to their production complexity and are highly sensitive to operating conditions (which must be tightly controlled) due to low stability, presenting a significant economic and complexity barrier to commercial implementation. 87,99,114…”

Fermented Food in Asthma and Respiratory Allergies—Chance or Failure?

“…In several recently published studies, lactic acid fermentation has been shown to reduce undesirable aroma and taste, eliminate antinutritional ingredients, and improve the protein digestibility and bioavailability, increasing the nutritional value of pea [ 132 , 133 , 134 , 135 ]. Highly promising results were obtained for the fermentation by a co-culture of LAB and yeasts as well as the combination of fermentation and enzymatic hydrolysis [ 136 , 137 ]. In addition, it has been found that fermentation can decrease the allergenicity of pea proteins by changing allergenic epitopes [ 137 , 138 ].…”

“…Highly promising results were obtained for the fermentation by a co-culture of LAB and yeasts as well as the combination of fermentation and enzymatic hydrolysis [ 136 , 137 ]. In addition, it has been found that fermentation can decrease the allergenicity of pea proteins by changing allergenic epitopes [ 137 , 138 ]. Importantly, the usefulness of fermentation as an effective method of reducing the allergenicity has also been confirmed for other types of food, as reviewed by Pi et al [ 139 ].…”