Effects of carbohydrases enzymatic hydrolysis on the properties of yellow pea (Pisum sativum L.) protein products

Autores: Guraya, María Angeles; Yamana, Nathália Mayumi Yoshida; Iguti, Antonia Miwa; Ribeiro, Eliana Paula; Accoroni, Cecilia; Esposito, Maria Andrea; Torresi, Pablo Antonio; Reinheimer, María Agustina; Godoy, Ezequiel
Año de publicación: 2026
Idioma: inglés
Tipo de recurso: artículo
Estado: versión publicada
Descripción: The production of plant protein ingredients with suitable functionality and technological performance remains a challenge for the food industry. Enzymatic pretreatment using carbohydrases may enhance protein recovery from legume matrices by facilitating the release of proteins associated with carbohydrate structures, while also improving the functional and technological properties of the protein powders. This study evaluated the effect of carbohydrase pretreatment on the recovery and properties of protein ingredients obtained from yellow pea flour (Pisum sativum L.). Proteins were recovered by enzymatic hydrolysis with a mixture of commercial carbohydrase enzymes, alkaline extraction, isoelectric precipitation using lactic acid (LA) or lactic acid bacteria (LAB), and spray-drying. Enzymatic pretreatment increased the protein content of the starting flour from 21.9% to 29.3% db; which resulted in powders with a protein content up to 71.1% at a production rate of.0.29 kg product db/kg flour db, and with no increment in the specific water consumption. Protein solubility was mainly pH-dependent, although some hydrolyzed products showed higher values at pH 4.5, 7.0 and 9.5. Amino acid profiling revealed higher total essential amino acid contents in hydrolyzed protein powders precipitated with LA and LAB (20.33–21.00 g/100 g). Hydrolyzed powders also exhibited low water activity, rapid wettability, fine particle size, good flowability and cohesiveness, and a high whiteness index, indicating suitable characteristics for powdered food applications.
EEA Oliveros
Fil: Guraya, María Angeles. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Guraya, María Angeles. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Yamana, Nathália Mayumi Yoshida. Mauá Institute of Technology. Mauá Engineering School; Brasil
Fil: Iguti, Antonia Miwa. Mauá Institute of Technology. Mauá Engineering School; Brasil
Fil: Ribeiro, Eliana Paula. Mauá Institute of Technology. Mauá Engineering School; Brasil
Fil: Accoroni, Cecilia. Universidad del Centro Educativo Latinoamericano (UCEL); Argentina
Fil: Accoroni, Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Oliveros; Argentina
Fil: Espósito, María Andrea. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Oliveros; Argentina
Fil: Espósito, María Andrea. Universidad Nacional de Rosario. Facultad de Ciencias Agrarias; Argentina
Fil: Espósito, María Andrea. Universidad Nacional de Rosario. Facultad de Ciencias Agrarias. Instituto de Investigaciones en Ciencias Agrarias de Rosario (IICAR); Argentina
Fil: Espósito, María Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones en Ciencias Agrarias de Rosario (IICAR); Argentina
Fil: Torresi, Pablo Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Investigaciones en Catálisis y Petroquímica; Argentina
Fil: Torresi, Pablo Antonio. Universidad Nacional del Litoral. Instituto de Investigaciones en Catálisis y Petroquímica; Argentina
Fil: Torresi, Pablo Antonio. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina
Fil: Reinheimer, María Agustina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Reinheimer, María Agustina. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Godoy, Ezequiel. Universidad Tecnológica Nacional (UTN). Facultad Regional Rosario; Argentina
Fuente: Food and Bioproducts Processing 159 : 372-384. (September 2026)
Materia: Pisum sativum
Protein Content
Carbohydrases
Proteins
Enzymatic Hydrolysis
Contenido Proteico
Carbohidrasa
Proteínas
Hidrólisis Enzimática
Arvejas Amarillas
Yellow Peas
Nivel de accesibilidad: acceso restringido
Condiciones de uso: http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Institución: Instituto Nacional de Tecnología Agropecuaria
OAI Identificador: oai:localhost:20.500.12123/27181

Acceder

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spelling	Effects of carbohydrases enzymatic hydrolysis on the properties of yellow pea (Pisum sativum L.) protein productsGuraya, María AngelesYamana, Nathália Mayumi YoshidaIguti, Antonia MiwaRibeiro, Eliana PaulaAccoroni, CeciliaEsposito, Maria AndreaTorresi, Pablo AntonioReinheimer, María AgustinaGodoy, EzequielPisum sativumProtein ContentCarbohydrasesProteinsEnzymatic HydrolysisContenido ProteicoCarbohidrasaProteínasHidrólisis EnzimáticaArvejas AmarillasYellow PeasThe production of plant protein ingredients with suitable functionality and technological performance remains a challenge for the food industry. Enzymatic pretreatment using carbohydrases may enhance protein recovery from legume matrices by facilitating the release of proteins associated with carbohydrate structures, while also improving the functional and technological properties of the protein powders. This study evaluated the effect of carbohydrase pretreatment on the recovery and properties of protein ingredients obtained from yellow pea flour (Pisum sativum L.). Proteins were recovered by enzymatic hydrolysis with a mixture of commercial carbohydrase enzymes, alkaline extraction, isoelectric precipitation using lactic acid (LA) or lactic acid bacteria (LAB), and spray-drying. Enzymatic pretreatment increased the protein content of the starting flour from 21.9% to 29.3% db; which resulted in powders with a protein content up to 71.1% at a production rate of.0.29 kg product db/kg flour db, and with no increment in the specific water consumption. Protein solubility was mainly pH-dependent, although some hydrolyzed products showed higher values at pH 4.5, 7.0 and 9.5. Amino acid profiling revealed higher total essential amino acid contents in hydrolyzed protein powders precipitated with LA and LAB (20.33–21.00 g/100 g). Hydrolyzed powders also exhibited low water activity, rapid wettability, fine particle size, good flowability and cohesiveness, and a high whiteness index, indicating suitable characteristics for powdered food applications.EEA OliverosFil: Guraya, María Angeles. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Guraya, María Angeles. Universidad del Centro Educativo Latinoamericano; ArgentinaFil: Yamana, Nathália Mayumi Yoshida. Mauá Institute of Technology. Mauá Engineering School; BrasilFil: Iguti, Antonia Miwa. Mauá Institute of Technology. Mauá Engineering School; BrasilFil: Ribeiro, Eliana Paula. Mauá Institute of Technology. Mauá Engineering School; BrasilFil: Accoroni, Cecilia. Universidad del Centro Educativo Latinoamericano (UCEL); ArgentinaFil: Accoroni, Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Oliveros; ArgentinaFil: Espósito, María Andrea. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Oliveros; ArgentinaFil: Espósito, María Andrea. Universidad Nacional de Rosario. Facultad de Ciencias Agrarias; ArgentinaFil: Espósito, María Andrea. Universidad Nacional de Rosario. Facultad de Ciencias Agrarias. Instituto de Investigaciones en Ciencias Agrarias de Rosario (IICAR); ArgentinaFil: Espósito, María Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones en Ciencias Agrarias de Rosario (IICAR); ArgentinaFil: Torresi, Pablo Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Investigaciones en Catálisis y Petroquímica; ArgentinaFil: Torresi, Pablo Antonio. Universidad Nacional del Litoral. Instituto de Investigaciones en Catálisis y Petroquímica; ArgentinaFil: Torresi, Pablo Antonio. Universidad Nacional del Litoral. Facultad de Ingeniería Química; ArgentinaFil: Reinheimer, María Agustina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Reinheimer, María Agustina. Universidad del Centro Educativo Latinoamericano; ArgentinaFil: Godoy, Ezequiel. Universidad Tecnológica Nacional (UTN). Facultad Regional Rosario; ArgentinaElsevier2026-07-29T11:04:39Z2026-07-29T11:04:39Z2026-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/27181https://www.sciencedirect.com/science/article/abs/pii/S09603085260017930960-30851744-3571https://doi.org/10.1016/j.fbp.2026.07.005Food and Bioproducts Processing 159 : 372-384. (September 2026)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2026-09-24T11:43:36Zoai:localhost:20.500.12123/27181instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2026-09-24 11:43:36.81INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv	Effects of carbohydrases enzymatic hydrolysis on the properties of yellow pea (Pisum sativum L.) protein products
title	Effects of carbohydrases enzymatic hydrolysis on the properties of yellow pea (Pisum sativum L.) protein products
spellingShingle	Effects of carbohydrases enzymatic hydrolysis on the properties of yellow pea (Pisum sativum L.) protein products Guraya, María Angeles Pisum sativum Protein Content Carbohydrases Proteins Enzymatic Hydrolysis Contenido Proteico Carbohidrasa Proteínas Hidrólisis Enzimática Arvejas Amarillas Yellow Peas
title_short	Effects of carbohydrases enzymatic hydrolysis on the properties of yellow pea (Pisum sativum L.) protein products
title_full	Effects of carbohydrases enzymatic hydrolysis on the properties of yellow pea (Pisum sativum L.) protein products
title_fullStr	Effects of carbohydrases enzymatic hydrolysis on the properties of yellow pea (Pisum sativum L.) protein products
title_full_unstemmed	Effects of carbohydrases enzymatic hydrolysis on the properties of yellow pea (Pisum sativum L.) protein products
title_sort	Effects of carbohydrases enzymatic hydrolysis on the properties of yellow pea (Pisum sativum L.) protein products
dc.creator.none.fl_str_mv	Guraya, María Angeles Yamana, Nathália Mayumi Yoshida Iguti, Antonia Miwa Ribeiro, Eliana Paula Accoroni, Cecilia Esposito, Maria Andrea Torresi, Pablo Antonio Reinheimer, María Agustina Godoy, Ezequiel
author	Guraya, María Angeles
author_facet	Guraya, María Angeles Yamana, Nathália Mayumi Yoshida Iguti, Antonia Miwa Ribeiro, Eliana Paula Accoroni, Cecilia Esposito, Maria Andrea Torresi, Pablo Antonio Reinheimer, María Agustina Godoy, Ezequiel
author_role	author
author2	Yamana, Nathália Mayumi Yoshida Iguti, Antonia Miwa Ribeiro, Eliana Paula Accoroni, Cecilia Esposito, Maria Andrea Torresi, Pablo Antonio Reinheimer, María Agustina Godoy, Ezequiel
author2_role	author author author author author author author author
dc.subject.none.fl_str_mv	Pisum sativum Protein Content Carbohydrases Proteins Enzymatic Hydrolysis Contenido Proteico Carbohidrasa Proteínas Hidrólisis Enzimática Arvejas Amarillas Yellow Peas
topic	Pisum sativum Protein Content Carbohydrases Proteins Enzymatic Hydrolysis Contenido Proteico Carbohidrasa Proteínas Hidrólisis Enzimática Arvejas Amarillas Yellow Peas
dc.description.none.fl_txt_mv	The production of plant protein ingredients with suitable functionality and technological performance remains a challenge for the food industry. Enzymatic pretreatment using carbohydrases may enhance protein recovery from legume matrices by facilitating the release of proteins associated with carbohydrate structures, while also improving the functional and technological properties of the protein powders. This study evaluated the effect of carbohydrase pretreatment on the recovery and properties of protein ingredients obtained from yellow pea flour (Pisum sativum L.). Proteins were recovered by enzymatic hydrolysis with a mixture of commercial carbohydrase enzymes, alkaline extraction, isoelectric precipitation using lactic acid (LA) or lactic acid bacteria (LAB), and spray-drying. Enzymatic pretreatment increased the protein content of the starting flour from 21.9% to 29.3% db; which resulted in powders with a protein content up to 71.1% at a production rate of.0.29 kg product db/kg flour db, and with no increment in the specific water consumption. Protein solubility was mainly pH-dependent, although some hydrolyzed products showed higher values at pH 4.5, 7.0 and 9.5. Amino acid profiling revealed higher total essential amino acid contents in hydrolyzed protein powders precipitated with LA and LAB (20.33–21.00 g/100 g). Hydrolyzed powders also exhibited low water activity, rapid wettability, fine particle size, good flowability and cohesiveness, and a high whiteness index, indicating suitable characteristics for powdered food applications. EEA Oliveros Fil: Guraya, María Angeles. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Guraya, María Angeles. Universidad del Centro Educativo Latinoamericano; Argentina Fil: Yamana, Nathália Mayumi Yoshida. Mauá Institute of Technology. Mauá Engineering School; Brasil Fil: Iguti, Antonia Miwa. Mauá Institute of Technology. Mauá Engineering School; Brasil Fil: Ribeiro, Eliana Paula. Mauá Institute of Technology. Mauá Engineering School; Brasil Fil: Accoroni, Cecilia. Universidad del Centro Educativo Latinoamericano (UCEL); Argentina Fil: Accoroni, Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Oliveros; Argentina Fil: Espósito, María Andrea. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Oliveros; Argentina Fil: Espósito, María Andrea. Universidad Nacional de Rosario. Facultad de Ciencias Agrarias; Argentina Fil: Espósito, María Andrea. Universidad Nacional de Rosario. Facultad de Ciencias Agrarias. Instituto de Investigaciones en Ciencias Agrarias de Rosario (IICAR); Argentina Fil: Espósito, María Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones en Ciencias Agrarias de Rosario (IICAR); Argentina Fil: Torresi, Pablo Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Investigaciones en Catálisis y Petroquímica; Argentina Fil: Torresi, Pablo Antonio. Universidad Nacional del Litoral. Instituto de Investigaciones en Catálisis y Petroquímica; Argentina Fil: Torresi, Pablo Antonio. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina Fil: Reinheimer, María Agustina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Reinheimer, María Agustina. Universidad del Centro Educativo Latinoamericano; Argentina Fil: Godoy, Ezequiel. Universidad Tecnológica Nacional (UTN). Facultad Regional Rosario; Argentina
description	The production of plant protein ingredients with suitable functionality and technological performance remains a challenge for the food industry. Enzymatic pretreatment using carbohydrases may enhance protein recovery from legume matrices by facilitating the release of proteins associated with carbohydrate structures, while also improving the functional and technological properties of the protein powders. This study evaluated the effect of carbohydrase pretreatment on the recovery and properties of protein ingredients obtained from yellow pea flour (Pisum sativum L.). Proteins were recovered by enzymatic hydrolysis with a mixture of commercial carbohydrase enzymes, alkaline extraction, isoelectric precipitation using lactic acid (LA) or lactic acid bacteria (LAB), and spray-drying. Enzymatic pretreatment increased the protein content of the starting flour from 21.9% to 29.3% db; which resulted in powders with a protein content up to 71.1% at a production rate of.0.29 kg product db/kg flour db, and with no increment in the specific water consumption. Protein solubility was mainly pH-dependent, although some hydrolyzed products showed higher values at pH 4.5, 7.0 and 9.5. Amino acid profiling revealed higher total essential amino acid contents in hydrolyzed protein powders precipitated with LA and LAB (20.33–21.00 g/100 g). Hydrolyzed powders also exhibited low water activity, rapid wettability, fine particle size, good flowability and cohesiveness, and a high whiteness index, indicating suitable characteristics for powdered food applications.
publishDate	2026
dc.date.none.fl_str_mv	2026-07-29T11:04:39Z 2026-07-29T11:04:39Z 2026-09
dc.type.none.fl_str_mv	info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo
format	article
status_str	publishedVersion
dc.identifier.none.fl_str_mv	http://hdl.handle.net/20.500.12123/27181 https://www.sciencedirect.com/science/article/abs/pii/S0960308526001793 0960-3085 1744-3571 https://doi.org/10.1016/j.fbp.2026.07.005
url	http://hdl.handle.net/20.500.12123/27181 https://www.sciencedirect.com/science/article/abs/pii/S0960308526001793 https://doi.org/10.1016/j.fbp.2026.07.005
identifier_str_mv	0960-3085 1744-3571
dc.language.none.fl_str_mv	eng
language	eng
dc.rights.none.fl_str_mv	info:eu-repo/semantics/restrictedAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
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rights_invalid_str_mv	http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv	application/pdf
dc.publisher.none.fl_str_mv	Elsevier
publisher.none.fl_str_mv	Elsevier
dc.source.none.fl_str_mv	Food and Bioproducts Processing 159 : 372-384. (September 2026) reponame:INTA Digital (INTA) instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str	INTA Digital (INTA)
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repository.name.fl_str_mv	INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv	tripaldi.nicolas@inta.gob.ar
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Effects of carbohydrases enzymatic hydrolysis on the properties of yellow pea (Pisum sativum L.) protein products

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