Pepsin: An Excellent Proteolytic Enzyme for the Production of Bioactive Peptides

Techno-Functions and Safety Concerns of Plant-Based Peptides in Food Matrices

“…70 Treating Fava bean protein with ultraviolet radiation showed a marked increase in the oil-binding, foaming, and emulsifying potentials of the hydrolysates under different proteolytic enzymes, such as pepsin, trypsin, flavourzyme, and Neutrase. 71,72 By sonicating quinoa seed protein isolate, the oil-binding, gelling, and emulsifying capabilities of its hydrolysates improved as the processing method structurally unfolded the protein and exposed the surface of their buried free sulfhydryl groups. 73,74 In the case of the water-holding capacity (WHC), Tibin and Mustafa 75 reported that PBPs could increase the WHC of beef burger patties when a blend of soybean flour and watermelon seed cake was incorporated as meat extenders in the product.…”

“…These peptides obtained from animals and microorganisms increase texture, retain moisture in food compositions, and assist in the gel-forming qualities of components . Treating Fava bean protein with ultraviolet radiation showed a marked increase in the oil-binding, foaming, and emulsifying potentials of the hydrolysates under different proteolytic enzymes, such as pepsin, trypsin, flavourzyme, and Neutrase. , By sonicating quinoa seed protein isolate, the oil-binding, gelling, and emulsifying capabilities of its hydrolysates improved as the processing method structurally unfolded the protein and exposed the surface of their buried free sulfhydryl groups. , In the case of the water-holding capacity (WHC), Tibin and Mustafa reported that PBPs could increase the WHC of beef burger patties when a blend of soybean flour and watermelon seed cake was incorporated as meat extenders in the product. Numerous intents to evaluate the techno-functions of PBPs in food formulations for improved final product quality have considerably targeted the reduction of their oil component while increasing their physicochemical and technological properties in the process. , …”

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

“…However, acidic proteases have a lesser role in autolysis because most studies have shown that hydrolysis by endogenous proteases usually occurs at around neutral pH [2] unless this group of proteases is first isolated. Then, their effects are investigated in acidic pH [80][81][82], although the cost associated with purification of viscera proteases, their stability and activity may be a challenge compared to highly stable commercial enzymes. With autolysis, several variables, such as the freshness of by-products, may affect the optimal proteolytic activity and the possible denaturation of endogenous enzymes due to the improper handling and storage of by-products affecting the autolysis efficiency and, thus, the end products' properties.…”