Development and characterization of yellow pea protein hydrolysate: a potentially new high added value ingredient

Legumes are ideal candidates for the production of new ingredients with bioactive and technological properties, especially considering their protein quality. Field peas (Pisum sativum, L.), commonly harvested and consumed in Europe and the Mediterranean region, have a high nutritional profile: high fiber (17 % d.w.) and starch (47 % d.w.) contents, low lipids (2 % d.w.) and good protein (22.4 % d.w.) contents. These non-allergenic proteins are rich in lysine and about 40% of the total amino acids are those essentials. This type of high-quality flour pulse-derived could be a good candidate for the production and development of new high added value ingredients that could be applied in the food and feed industries. Protein hydrolysates are known for their remarkable nutritional value, higher bioavailability, bioactivity (antioxidant, antihypertensive and antimicrobial activity) and great technological properties. They can be obtained under mild conditions using enzymatic treatments. In this contest, a commercial yellow pea protein isolate was treated with a commercial fungal exo-endopeptidase mixture and then characterized in terms of proximate composition, amino nitrogen content and average molecular weight in order to obtain an ingredient with a high added value. Anti-radical activity was tested with DPPH and ABTS assays, and other biological activities such as DPP-IV and ACE inhibition will be evaluated according to the literature.