Industrial Application of Protein Hydrolysates in Food

Abstract

Protein hydrolysates, which may be produced by the protein in the middle of the process or added as an ingredient, are part of the food formula. In food, protein hydrolysates are found in many forms, which can regulate the texture and functionality of food, including emulsifying properties, foaming properties, and gelation. Therefore, the relationship between the physicochemical and structural characteristics of protein hydrolysates and their functional characteristics is of significant importance. In recent years, researchers have conducted many studies on the role of protein hydrolysates in food processing. This Review explains the relationship between the structure and function of protein hydrolysates, and their interaction with the main ingredients of food, to provide reference for their development and further research.

Protein Hydrolysates from Fishery Processing By-Products: Production, Characteristics, Food Applications, and Challenges

“…The oxidation of lipids is often the major cause of the quality loss of foods during storage, as seen in the changes in color, texture, flavor, and aroma, which impairs sensory and nutritional properties and the shelf-life of foods [28]. The decomposition of the hydroperoxides formed by pro-oxidative metal ions is a driving factor for lipid oxidation, producing highly reactive alkoxyl lipid radicals and hydroxyl ions.…”

“…The formation of ice crystals, associated with cell membrane rupture and muscle fibers, often leads to protein denaturation and undesirable reactions such as aggregation and decrease in solubility, solute concentration (macromolecular crowding), lipid oxidation, and instability of proteins at the ice-water interphase [135,136]. Protein hydrolysates and peptides may be potential antioxidants to reduce oxidation during food storage, thus extending the shelf life [28]. The antioxidant activity of protein hydrolysates was related to amino acid composition, sequence, size, and the amino acid residues at the C-or N-terminal positions [114].…”

“…These by-products could be stabilized with non-oxidized products to preserve their freshness, in order to ensure lower deteriorative reactions during enzymatic hydrolysis, which is needed to obtain protein hydrolysates with acceptable organoleptic properties and storage stability. Marine protein hydrolysates and peptides have been shown to reduce the oxidation of both the lipids and proteins of seafood during storage, thus indicating antioxidant and anti-freezing effects [21,[28][29][30].…”

Improved Bioactivity and Functional Qualities of Millet Protein Enzyme Hydrolysates by Ultrasonication

“…These bioactive peptides and protein hydrolysates are specific sequences of amino acids carried in principal dietary proteins and exert biological effects once they are liberated from their progenitor proteins. , They also have a significant role in enhancing the overall texture, organoleptic qualities, and nutritional value of food. In addition to increasing the viscosity of food systems and forming gels under the right physicochemical circumstances, they can also improve the production of emulsions or foams and stabilize them by avoiding coalescence or flocculation but are dormant inside the parent protein. Moreover, several studies have reported that protein hydrolysates and food-derived biologically active peptides may provide significant health benefits, such as natural therapeutic approaches for the treatment of cardiovascular disease and metabolic disorders, in addition to their nutritional value.…”

Direct Identification and Quantitation of Protein Peptide Powders Based on Multi-Molecular Infrared Spectroscopy and Multivariate Data Fusion

“…Powder foods ranging from ingredients to products, such as flour, spices, protein powder, milk powder, and instant coffee, were complex systems that contained diverse components composed of different types of particles with irregular shapes and sizes. , Nevertheless, it was feasible to obtain highly reproducible data with credibility due to relatively controllable variables, such as moisture, temperature, etc. Protein powder, one of the most common nutritional supplements, offered an easy way to fulfill the recommended daily demand for proteins .…”