Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients

Improving the techno‐functionality of air‐classified pea flour fine fraction by enzymatic proteolysis, followed by Maillard‐induced conjugation with available carbohydrates in the flour

“…The DH is defined as the percentage of peptide bonds cleaved as a ratio of the total number of peptide bonds present (Adler‐Nissen, 1979). Hydrolysis leads to an increase in the exposure of buried hydrophobic amino acids as a result of protein structure unfolding (Mookerjee & Tanaka, 2022). Moreover, since the enzyme cleaves the protein at different amino acids along the chain, the resulting peptides produced are not uniform in size.…”

“…Moreover, variabilities in the size, structure, and orientation of the conjugates also have a major influence on their mobility, flexibility, and steric interactions with other molecular species (Che et al, 2017). Owing to these factors, the conjugates can rapidly diffuse to the solvent–water interface, orient themselves with the polysaccharide group toward water and protein toward the non‐polar phase, and restrict the thermodynamically unfavorable contact area, thereby reducing the interfacial/surface tension and improving the foaming and emulsification properties (McClements, 2015; Mookerjee & Tanaka, 2022; Shen & Li, 2021).…”

“…Enzyme treatment is increasingly receiving attention owing to “clean” label, specificity, and mild operating conditions (Ramos & Malcata, 2011). Protease treatment can control the exposure of buried hydrophobic amino acids from the protein internal structure (or core) and, as a result, alter the surface hydrophobicity (Mookerjee & Tanaka, 2022; Panyam & Kilara, 1996). Moreover, in combination with the dominating hydrophilic surface of protein molecules, there may be an increase in the amphiphilicity of the enzymatically modified proteins.…”

“…Trypsin and papain are two of the most widely used proteases in the food industry for protein structure manipulation (Ahmad Nadzri et al, 2021). It has been extensively reported that low to moderate degrees of proteolysis unravel the protein structure and lead to a balance of hydrophobic and hydrophilic patches (amphiphilicity) on the protein surface, thereby enhancing functional properties like foaming, emulsification, solubility, water‐holding capacity (WHC), and oil‐holding capacity (OHC) (Eckert et al, 2019; Konieczny et al, 2020; Mookerjee & Tanaka, 2022; Yin et al, 2008). However, the functional properties are significantly reduced on extensive hydrolysis beyond a certain degree of hydrolysis (DH) due to complete unraveling of the protein structure.…”

Application of Rapeseed Meal Protein Isolate as a Supplement to Texture-Modified Food for the Elderly

“…For the total or partial replacement of animal proteins in the diet, plant protein choices with good performance, both in techno-functional and nutritional terms, are the preferred ones. In some cases, traditional and novel technologies (i.e., fermentation, enzyme technology, and nanotechnology) may aid in improving the physico-chemical, sensory, and nutritional properties of plant food [ 9 , 10 , 11 ].…”