Table 3.
Degree of hydrolysis (DH%) and amount of free amino acids (% w/w) in the dry protein extracts.
| Extraction condition | DH %a peas | DH %a chickpeas | Free amino acids (% DM) peas | Free amino acids (% DM) chickpeas |
|---|---|---|---|---|
| DAE lab scale | 1.52 ± 0.74a | 5.3 ± 0.6a | 0.05 ± 0.01e | 0.07 ± 0.00e |
| EAE alcalase | 42.9 ± 2.4a | 12.6 ± 2.4a | 4.3 ± 0.1b | 6.3 ± 0.0b |
| EAE papain | 12.4 ± 3.7a | 11.0 ± 1.5a | 5.4 ± 0.2a | 7.8 ± 0.5a |
| EAE pepsin | 32.5 ± 11.2a | 14.8 ± 0.5a | 2.5 ± 0.0d | 3.5 ± 0.2d |
| EAE trypsin | 23.5 ± 1.5a | 13.7 ± 4.5a | 5.5 ± 0.1a | 4.9 ± 0.2c |
| EAE (alcalase + papain) | 20.2 ± 1.3a | 15.7 ± 4.0a | 4.0 ± 0.0c | 6.1 ± 0.3b |
Equal letters in the same column mean statistically equal values (pairwise comparison of type, independent samples median test, p < 0.05).
a
Calculated by OPA method. The procedure is described in Material and Methods section.