INFLUENCE OF ENZYMATIC TREATMENT ON THE NUTRITIONAL AND FUNCTIONAL-PROPERTIES OF PEA FLOUR

The effect of enzymatic treatment on the nutritional value and functio nal properties of pea flour was investigated. Pea flour was hydrolyzed with acid protease from Aspergillus saitoi, to give two different hyd rolyzed pea flours. This enzymatic treatment led to a significant (p < 0.05) decrease in crude and true protein and to an increase of free a mino acids and non-protein nitrogen. The nutritional value decreased, but an increase in the avilability of protein was expected as result o f lower trypsin inhibitor activity and phytic acid content in hydrolyz ed pea flours. The amino acid profile of unhydrolyzed pea hour was sli ghtly modified after enzymatic hydrolysis, increasing (significantly) the isoleucine, leucine, lysine, cystine, phenylalanine, threonine, al anine, arginine and aspartic acid contents as a result of the added en zyme. In addition, enzymatic treatment released hydrophobic amino acid s, which significantly improved the protein solubility at acid pH, the oil absorption capacity and the emulsification capacity of pea hours. Protein solubility, foaming capacity, foam stability, water absorptio n capacity, gelation capacity and green colour decreased. It was thus confirmed that treatment with acid protease improves some functional p roperties of pea flour, but the effect on nutritional properties was u nclear. (C) 1998 Elsevier Science Ltd. All rights reserved.