Study on the Stability and Nutritional Properties of Double Enzyme Simultaneous Enzymatic Hydrolysis of Whole Pea Milk Based on Response Surface Method

Peas had high nutritional values and low allergenicity as a bulk pulse. However, whole pea milk was prone to flocculation instability, which limited its application in food. In this paper, peeling peas were used as raw material and treated with high pressure homogenization coupled biological double enzymatic hydrolysis (medium temperature α-amylase and cellulase), and the stability and nutritional characteristics of whole pea milk were revealed under the optimal process through centrifugation precipitation rate and Box-Behnken design. The results showed that the stability of whole pea milk prepared by simultaneous enzymatic hydrolysis of α-amylase and cellulase was better than the counterparts processed with traditional filtering, individual enzymatic hydrolysis, and step hydrolysis of double enzymes. The optimal parameters of simultaneous enzymatic hydrolysis was as follows: Medium temperature α-amylase:cellulase was 4.5:5.5 (enzyme activity ratio, U/g starch), with a total addition of 12 U/g and 65 minutes of enzymic hydrolysis. The centrifugal precipitation rate of whole pea milk processed under the optimal conditions was the lowest (27.70%), and no significant precipitation stratification during 60 days of storage without filtration and without stabilizer. Compared with the pea milk obtained by the traditional individual nutrients formulation, the whole pea milk prepared under the optimized simultaneous enzymatic hydrolysis showed significantly improved stability. The starch digestion extent showed a reduce of 12.74%, while the protein digestion extent was increased by 16.41%. The study provides the theoretical guidance for the development of concentrated plant based milk.