“…The improvements in these properties caused by papain treatment could be explained by its nonspecific proteolytic action, that is, papain cleaves at random, opening the structure of the protein. An increase in both WHC and OHC with enzyme hydrolysis has been reported for wheat gluten using Aspergillus usamii (Deng et al, 2016), rapeseed protein using Alcalase and protease from B. licheniformis (Vioque, Sanchez-Vioque, Clemente, Pedroche, & Millan, 2000), kidney bean using papain (Wani, Sogi, Shivare, & Gill, 2015), and OHC but not WHC for pea flour using protease from Aspergillus saitoi (Periago et al, 1998). Miedzianka et al (2014) reported a large increase in OHC for potato protein concentrate modified with Alcalase, but a severe decrease in the WHC due to the high solubility of the modified protein.…”