Screening of Hydrolysis Conditions for Green Pea Protein with Bromelain: A Time-Efficient Approach for CKD-Oriented Nutritional Therapy

Chronic kidney disease (CKD) is an emerging public health problem in Indonesia, in which dietary management, particularly protein source selection, plays an important role. Plant-based proteins such as green pea protein are considered more kidney-friendly and may provide additional functional benefits when enriched with bioactive peptides. This study aimed to optimize the enzymatic hydrolysis conditions of green pea protein using bromelain to increase the production of the antifibrotic peptide LERGDT, which may be beneficial for CKD-oriented nutrition. A factorial experimental design was used to evaluate the effects of hydrolysis time (8–72 h), enzyme concentration (5–20%), and water-to-protein ratio (5–7, v/w). Protein degradation was analyzed using SDS-PAGE, LERGDT was quantified by HPLC (retention time 11.5 min), and protein concentration was determined using the Bradford assay. The results showed progressive protein hydrolysis and increased peptide formation with longer incubation times. The highest LERGDT content (2.66%) was obtained at 72 h; however, comparable levels were already observed at 12 h. Prolonging the hydrolysis time beyond 12 h did not result in a significant increase in peptide yield, indicating a plateau effect. Therefore, a 12-hour hydrolysis process was identified as an efficient condition for producing bioactive peptides from green pea protein. In conclusion, this study demonstrates the potential of producing time- and cost-efficient plant protein hydrolysates with possible application in dietary management for patients with CKD.