Nutralys f85m

The SPI was produced from a ground sunflower cold press meal provided by Olead (Pessac, France). The starting protein and fat content in the meal were 42.4% and 16.4% on dry matter basis, respectively. The enzyme Alcalase (2.4 L) from Bacillus licheniformis was purchased from Novozymes (Bagsvaerd, Denmark). The enzyme Prolyve (PAC 30 L) from Aspergillus niger were purchased from Soufflet Biotechnologies (Nogent-sur-seine, France). The proteases were food-grade. They were stored at 4 °C until it was used for the experimentations. A commercial soy protein hydrolysate (ISP 95 SA IP) from Solae (St. Louis, MO, USA) and a pea protein isolate (Nutralys^® F85M) from Roquette (Lestrem, France) were used. Sodium chloride and sodium hydroxide were purchased from VWR (Darmstadt, Germany) and hydrochloric acid was from Carlo Erba (Milan, Italy). All solvents (water and acetonitrile) were high-performance liquid chromatography (HPLC) grade and were purchased from Fisher Scientific (Hampton, VA, USA). The synthetic peptides used for the column calibration were purchased from GeneCust (Dudelange, Luxembourg). All other chemicals and reagents used were of analytical grade.

Pea protein isolate (PPI, NUTRALYS^® F85M ) was obtained from Roquette Frères S.A. (Lestrem, France). Soy protein isolate (SPI, SUPRO 500E A^® 8) was obtained from Solae (St. Louis, MO, USA). PPI contained at least 83 wt% protein, and SPI 90% (N × 6.25, indicated by supplier). Powders were sieved to obtain a particle size of <400 $\mathsf{\mu }$ m (PowCN-Sif X600, CapsulCN, Ruian, China) to exclude size effects when compared with the freeze-dried powder.