Enzymatic modification of plant proteins for improved functional and bioactive properties

Abstract

Plant-based proteins have shown great potential as an alternative substitute for animal proteins to meet the increasing global demand. Nevertheless, several limitations mitigate plant-based protein application and utilization. As a panacea to meeting the market demand, it is imperative to modify plant-based proteins to produce improved quality and techno-functionalities compared to conventional animal protein ingredients. Enzymatic, chemical, and physical modifications have been used for plant-based proteins, which has shown exciting results in improving their techno-functional properties, digestibility, and inherent allergenicity. Among these modification methods, the low cost, limited time, high sensitivity, and high reproducibility give enzymatic modification leverage over chemical and physical methods. This review gave a concise summary of the advantages and disadvantages of enzymatic modifications. The efficacy of enzymatic modification in producing protein ingredients from plant sources with improved techno-functional properties, digestibility, and alleviated allergenicity was discussed. Furthermore, the application of enzymatic modification in the production of bioactive compounds with health-beneficial properties adds in no small measure to the novelty of this review.