Enzymatic hydrolysis of lentil protein concentrate for modification of physicochemical and techno-functional properties

Abstract The effects of hydrolysis by commercial food-grade proteases on the physicochemical and techno-functional properties lentil protein concentrate were investigated. Lentil was hydrolysed with Alcalase, Novozym 11028 or Flavourzyme, a control prepared without enzyme addition under same conditions. Differences in specificity between three evident electrophoretic profile, reversed-phase HPLC peptide free amino acid composition. Alcalase capable extensively degrading all major fractions. treatment resulted considerably higher solubility acidic conditions compared to control. Flavourzyme moderately improved range, but slightly lower at pH 7. larger particle size viscosity. foaming not significantly affected hydrolysis. Increased could broaden range food beverage applications for concentrate.