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:

  • Alpha-amylase (Aspergillus oryzae)5000 FCC DU (156 mg)
  • Lipase (Triacylglycerol lipase / lipase triacylglycérole
  • Rhizopus oryzae) 1000 FCC LU (58 mg)
  • Protease 4.5 / Protéase 4.5 (Aspergillus oryzae) 10000 FCC HUT (20 mg)
  • Alpha-galactosidase (Aspergillus niger) 260 FCC GalU (20 mg)
  • Stem bromelain / Broméline de tige (Ananas comosus, pineapple stem/tige d’ananas) 500000 FCC PU (17 mg)
  • Protease 6.0 / Protéase 6.0 (Aspergillus oryzae) 8000 FCC HUT (16 mg)
  • Cellulase (Trichoderma longibrachiatum) 275 FCC CU (4 mg)

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

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