I would like to run a simple experiment that consists of hydrolyzing pea protein using a store-bought mix of digestive enzymes. The objective is to improve the texture and smoothness of pea protein powder. I have found some research on bromelain and its potential for improving pea protein functionality, including taste and solubility for food applications. I don't have access to a lab and cannot measure hydrolyzed protein, enzyme activity, or functionality. My only evaluations would be sensory and visual. The composition of this supplement is the following:
The method would be very basic. I would just run a set of trials in which different amounts of the enzyme powder with a solution of powdered pea protein and let it sit at 40°C for 30 min to 3 hours.
I would really appreciate some help/advice on this. What are your thoughts?
I have also been trying to understand the label. For example, it indicates 500 000 FCC PU (16 mg) for the bromelain enzyme. The definition of a papain unit (PU) is:
"One papain unit is defined as that quantity of enzyme that liberates the equivalent of 1μg of tyrosine per hour under the conditions of the assay (pH 6.0 and 40°C)." (https://www.deerland.com/wp-content/uploads/2015/04/EnzymeAssayUnits_Deerland.pdf)
I find this definition confusing. Does that mean 500 000 μg of the enzyme liberates 1 μg of tyrosine per hour under these conditions? Is it in μmol instead?
Thank you for your help!
Raphael