Pulses are a good source of protein; however, they contain phytochemicals that can negatively affect the protein quality. Enzymatic hydrolysis could be a means to enhance the nutritional value of pea by improving the digestibility of the protein. To this aim, a commercial air‐classified pea protein‐enriched flour (PPEF) was hydrolyzed by different proteases (trypsin, Savinase, papain, and pepsin) to different degrees of hydrolysis (DH 2%–4% and 10%–12%) and levels of phytochemicals and in vitro protein digestibility corrected amino acid score were examined.

中文翻译：

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各种水解程度不同的蛋白酶处理的富含豌豆蛋白的面粉的营养特性

豆类是蛋白质的良好来源。但是，它们所含的植物化学物质会对蛋白质质量产生负面影响。酶水解可以是通过改善蛋白质的消化率来增强豌豆营养价值的一种手段。为此，将一种商业化的空气分级富含豌豆蛋白的面粉（PPEF）通过不同的蛋白酶（胰蛋白酶，Savinase，木瓜蛋白酶和胃蛋白酶）进行了不同程度的水解（DH 2％–4％和10％–12％） ）和植物化学物质的水平以及体外蛋白质消化率校正的氨基酸评分。