The effects of three particle sizes with two types of grindings and two thermal treatments on peaprotein extraction (PE) and susceptibility to in vitro enzymatic hydrolysis (pepsin plus trypsin) werestudied. Degrees of hydrolysis (DH) were calculated. Remaining peptides were detected by SDS-PAGE and identified by immunoblotting and MS/MS spectrometry. The increase in particle sizedecreased PE and DH due to a restricted access of solvents and enzymes to proteins. The thermaltreatment induced a decrease in PE but did not modify DH. Heating improved le
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M) andconvicilin pepsin hydrolyses but reduced the pea albumin 2 (PA2) hydrolysis. After pepsin and trypsinhydrolysis, only peptides from vicilin and lectin were identified by LC-MS/MS analyses, whatever thetreatment.Keywords: Pea; protein; enzymatic hydrolysis; remaining peptides; technological treatment