Impact of ultrasound on pumpkin seed protein concentrate hydrolysis: Effects on Alcalase, protein, and assisted reaction

•Alcalase activity was increased (up to 10.3%) after ultrasound (US) pretreatment;.•US pretreatment of pumpkin seed protein increased Alcalase activity (up to 50.1%);.•US increased the hydrolysis rate of pumpkin seed protein by up to 280%;.•Hydrolysis combined with US increased the solubility of pumpkin seed protein (≤148%);.•Peptides obtained under US hydrolysis exhibited greater in vitro antioxidant activity. Ultrasound (40 kHz, 23.8 W/L) was applied (pH 7.5, 25 – 60 °C, up to 300 min) to Alcalase (protease) and pumpkin seed protein concentrate (substrate) as a pre-process or during proteolysis aiming to improve the hydrolysis rate, the final concentration of hydrolysates, and its solubility and in vitro antioxidant activity. The pre-process applied in enzyme and substrate increased the relative activity of the enzyme by 10.3 and 50.1%, respectively (p