Journal
FOODS
Volume 11, Issue 9, Pages -Publisher
MDPI
DOI: 10.3390/foods11091307
Keywords
pulse proteins; enzymatic hydrolysis; hydrolysate; protease; functional properties; plant protein
Categories
Funding
- European Union [862957]
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Enzymatic hydrolysis can improve the solubility, emulsifying, foaming, and gelling properties of pulse proteins. The effects of enzymatic hydrolysis on these properties vary based on factors such as the enzyme, substrate, processing steps, degree of hydrolysis, and pH. Careful selection of proteases and control of hydrolysis are necessary to maximize the potential of enzymatic hydrolysis to improve pulse protein functionality.
Pulse proteins are being increasingly investigated as nutritious and functional ingredients which could provide alternatives to animal proteins; however, pulse protein ingredients do not always meet the functionality requirements necessary for various applications. Consequently, enzymatic hydrolysis can be employed as a means of improving functional properties such as solubility, emulsifying, foaming, and gelling properties. This review aims to examine the current literature regarding modification of these properties with enzymatic hydrolysis. The effects of enzymatic hydrolysis on the functionality of pulse proteins generally varies considerably based on the enzyme, substrate, processing steps such as heat treatment, degree of hydrolysis, and pH. Differences in protease specificity as well as protein structure allow for a wide variety of peptide mixtures to be generated, with varying hydrophobic and electrostatic properties. Typically, the most significant improvements are seen when the original protein ingredient has poor initial functionality. Solubility is usually improved in the mildly acidic range, which may also correspond with improved foaming and emulsifying properties. More work should be carried out on the potential of enzymatic hydrolysis to modify gelation properties of pulse proteins, as the literature is currently lacking. Overall, careful selection of proteases and control of hydrolysis will be necessary to maximize the potential of enzymatic hydrolysis as a tool to improve pulse protein functionality and broaden the range of potential applications.
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