Comparison of hydrolysis characteristics on defatted peanut meal proteins between a protease extract from Aspergillus oryzae and commercial proteases

► A crude protease extract (CPE) was prepared from Aspergillus oryzae in lab. ► CPE had high hydrolysis efficiency on peanut meal than the commercial proteases. ► CPE treatment could improve the nutritional qualities of peanut meal proteins. ► The CPE hydrolysate had better sensory taste than other hydrolysates.