Limited hydrolysis of rice endosperm protein for improved techno-functional properties

Degree of Hydrolysis Affects the Techno-Functional Properties of Lesser Mealworm Protein Hydrolysates

“…The latter maybe due to the different proteolytic activity of this enzyme [17]. The same correlation was also determined for other animal and vegetable matrices, such as proteins originating from salmon and egg hydrolyzed with Alcalase [22,23], rice endosperm and chickpea hydrolyzed respectively with endoprotease and Alcalase [21][22][23][24]. At pH 5 we did not determine any correlation, due to the instable peptide solubility near the isoelectric point.…”

“…Foam is a colloidal system comprising a continuous aqueous phase with dispersed gas. Proteins, due to their amphiphilic nature, represent a good surfactant with the hydrophobic portion oriented to the air bubbles and the hydrophilic part to the watery phase [24]. In Figure 5, the foaming capacity of the different hydrolysates, with a comparable average pH and ionic strength, was plotted to their DH%, along with the control and an exponential correlation was determined.…”

Generation of bioactive peptides from lentil protein: degree of hydrolysis, antioxidant activity, phenol content, ACE-inhibitory activity, molecular weight, sensory, and functional properties

“…Due to the increase in world population and also reduction of animal protein sources, attention to vegetable protein sources has been interestingly increased [1,2]. However, using plant proteins is limited due to their grassy odor and taste and also weak functional properties such as low solubility in aqueous media, low gelling ability, and low surface-active property [3,4]. Within plant proteins and after soy proteins, pulses from legumes including lentils, pea, and chickpea have been remarkably investigated to be substituted with animal proteins [1,5].…”

“…Furthermore, plant proteins have also shown allergenicity [6]. Recently, enzymatic modification of proteins with hydrolyzing proteases has been regarded not only to improve the abovementioned aspects but also to produce bioactive peptides with efficient health impacts [3,[7][8][9][10]. Also, the production of hydrolyzed vegetable proteins (HVPs) aiming at umami flavor expansion has been appealing.…”

The effect of heat and transglutaminase treatment on emulsifying and gelling properties of faba bean protein isolate

“…Last few decades, tremendous amount of studies have focused on improving the nutritional, sensory and techno-functional properties of various plant proteins using approaches such as physicochemical modifications (Mirmoghtadaie, Kadivar, & Shahedi, 2009;Schwenke, Knopfe, Seifert, Görnitz, & Zirwer, 2000;Yin, Tang, Wen, Yang, & Yuan, 2010), bioprocessing with enzymes (Eckert et al, 2019;Ercili-Cura et al, 2015;Jiang et al, 2015;C. ;Liu, Bhattarai, Mikkonen, & Heinonen, 2019;Liu et al, 2011;Nisov, Ercili-Cura, & Nordlund, 2020;Nivala, Mäkinen, Kruus, Nordlund, & Ercili-Cura, 2017), fermentation (Coda et al, 2015;Rosa-Sibakov, Re, Karsma, Laitila, & Nordlund, 2018;Sözer et al, 2019;Xu et al, 2019), germination (Hsu, Leung, Morad, Finney, & Leung, 1982) or breeding strategies (Le, Chu, & Le, 2016;Wenefrida, Utomo, & Linscombe, 2013). All different approaches deliver valuable insight and lead the way for wider use of plant protein ingredients in the food industry as today technologies allow production of isolates and concentrates for industrial food production, and thus, the number of ingredients on the market with different grades (from soluble to texturized) is increasing rapidly.…”