Effect of alcalase modification of pea protein on emulsion properties of the products

The pea proteins,a byproduct of starch processing,were limited hydrolyzed with Alcalase. Emulsion properties were chosen as the evaluation indexes,the enzymatic hydrolysis conditions of pea proteins were optimized by Response Surface Methodology(RSM)based on single factor experiments. The optimal enzymatic hydrolysis conditions were:ratio of enzyme and substrate 0.07%(w/w),time 40.0 min,temperature 57.7 ℃,pH 8.0,and substrate concentration 8%(W/V),the emulsification activity index(EAI)of modified pea proteins under these conditions was 29.55 m2/g,and the emulsion stability(ES)was 41.88 min,and the predicated EAI and ES under these conditions were 29.35 m2/g and 41.97 min,respectively. The model could be used to predicate the Emulsion properties of products of pea protein modified by Alcalase.