**4. Conclusions**

The present study aimed to investigate the effects of four different enzymes on the structure and functional properties of PP at the same *DH*. At the same *DH*, trypsin had the strongest effect on improving the properties of pea protein, followed by alcalase, neutrase, and flavourzyme. Trypsin-treated PP had smaller surrounding particles, smaller molecular weight, less total sulfhydryl content, higher solubility, and higher fluorescence intensity. With the increase in *DH*, the improvement effect on the foaming and emulsification of PP tended to increase and then decrease and reached the best value at 6% *DH*. This study provided important information about moderate enzymatic hydrolysis, which can broaden the application of pea protein in plant-based proteins.

**Supplementary Materials:** The following supporting information can be downloaded at: https: //www.mdpi.com/article/10.3390/foods11152368/s1, Figure S1: Sensory evaluation results of PP and PP with different *DH* samples.

**Author Contributions:** Conceptualization, X.S., L.G., Q.G., C.L. and T.D.; methodology, T.D.; data curation, X.H., L.G. and T.D.; writing—original draft preparation, X.S., L.G. and T.D.; writing—review and editing, T.L., T.D., C.L. and J.C.; visualization, Q.G., C.L., J.C. and T.L.; supervision, X.H., L.G., Q.G. and T.L. All authors have read and agreed to the published version of the manuscript.

**Funding:** This work was supported by National Natural Science Foundation of China [Grant No. 32101948 and 32060524], China Postdoctoral Science Foundation [Grant No. 2020M6832211], Postdoctoral Foundation of Guangxi Academy of Agricultural Sciences (Grant No. 2020037), and Guangxi Natural Science Foundation (Grant No. 2022GXNSFBA035522).

**Institutional Review Board Statement:** Not applicable.

**Informed Consent Statement:** Not applicable.

**Data Availability Statement:** Data are contained within the article.

**Conflicts of Interest:** The authors declare no conflict of interest.
