High hydrostatic pressure (HP) proc

High hydrostatic pressure (HP) processing has experienced a huge growth in the last 20 years to become an industrial reality.

HP offers the food industry applications in food preservation and creation of novel foods, textures and tastes.
Besides these major applications, HP has also been used in combination with protease treatments for the production of hypoallergenic and functional hydrolysates containing bioactive peptides.

Previous studies have demonstrated that enzymatic proteolysis under high pressure conditions enhances the protein susceptibility to digestion which makes this technology worthy of consideration to increase hydrolytic products yields and to reduce reaction time and production costs.

The extent of proteolysis achieved during HP treatment greatly depends on the protein system (type of protein, pH and ionic
strength of the medium), type of protease, applied pressure level and duration time of pressure treatment.

The literature about the application of high-pressure assisted proteolysis in the production of bioactive peptides from legume proteins has been largely unexplored.

There is only one recent study showing that high pressure pre-treatment of chickpea proteins reduces hydrolysis time and enhance the formation of antioxidant peptides in the hydrolysates.

The aim of this work was to study whether high pressure enhances the proteolytic efficiency of several proteases and to evaluate the impact of this treatment on the release of peptides with ACE-inhibitory and antioxidant activity.