Impact of Hydrolysis, Acetylation or Succinylation on Functional Properties of Plant-Based Proteins: Patents, Regulations, and Future Trends
Abstract
:1. Introduction
2. Effect of Chemical Modifications on the Solubility, Emulsifying Capacity, Foam Capacity, and Nutritional Properties of Plant-Based Proteins
2.1. Solubility
2.2. Emulsifying Capacity
2.3. Foaming Capacity
2.4. Protein Digestibility and Amino Acid Profile
3. Patents, Ingredients, and Regulations Based on Modified Plant-Based Proteins
3.1. Patents
3.2. International Regulations Associated with Modified Plant-Based Proteins
4. Conclusions and Future Trends
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Protein Source | Reaction | Optimal Conditions for Enhanced Solubility (% of Modification or Amount of Chemical Agent, Enzyme IA, pH) | Solubility a | Optimal Conditions for Enhanced Emulsifying Activity (% of Modification or Amount of Chemical Agent, Enzyme IA, pH) | Emulsifying Activity a | Optimal Conditions for Enhanced Foam Capacity (% of Modification, pH, and Enzyme IA) | Foam Capacity a | Ref | |||
---|---|---|---|---|---|---|---|---|---|---|---|
Before Modification | After Modification | Before Modification | After Modification | Before Modification | After Modification | ||||||
Canola | Acetylation | 26%, 9 | 65.94% b | 77.8% | 16% | 39.8% | 75.6% | 62% | 43.3% | 189.7% | [20] |
Succinylation | 3%, 8 | 82.5% | 61% | 100% | 61% | 158% | |||||
Mung bean | Acetylation | 0.6 g of acetic anhydride/g of protein | 62.42% | 85.42% | 0.2 g of acetic anhydride/g of protein | 65% | 65% | 0.2 g of acetic anhydride/g of protein | 110.35% | 135.33% | [21] |
Succinylation | 1 g of succinic anhydride/g of protein | 93.43% | 0.2 g of succinic anhydride/g of protein | 62% | 0.2 g of succinic anhydride/g of protein | 129.5% | |||||
Lentil | Acetylation | 62.5%, 8 | 100.15% | 100.36% | Acetylation degree of 62.5% | 54.2% | 56% | 62.5%, 4 | 88 mL c | 90 mL | [22] |
Bambara groundnut | Acetylation | 78%, 12 | 90.77% d | 93.85% | pH of 10 | 77.26 % e | 80.21% | pH of 10 | 219.8 mL e | 227.76 mL | [25] |
Succinylation | 72%, 12 | 97.95% | 80.63% | pH of 10 | 232.65 mL | ||||||
Mucuna bean | Acetylation | 0.5 g of acetic acid/g of protein, 12 | 92.42% d | 96.63% | pH of 10 | 71.58% f | 74.84% | N/A | [27] | ||
Succinylation | 0.5 g of succinic anhydride/g of protein, 12 | 98.03% | 76.87% | ||||||||
Cowpea | Acetylation | 0.25, g of acetic anhydride/g of protein, 7 | 38% g | 89.5% | 0.25 g of acetic anhydride/g of protein | 0.26 | 0.56 | 0.5 g of acetic anhydride/g of protein | 66% | 88% | [28] |
Succinylation | 0.25, g of succinic anhydride/g of protein, 7 | 84.44% | 0.75 g of succinic anhydride/g of protein | 0.52 | 0.25 g of suc-cinic anhydride/g of protein | 116.36% | |||||
Pumpkin | Acetylation | 2 mL of acetic anhydride/g of protein, 12 | 62.44% d | 49.52% | 0.4 mL acetic anhydride/g of protein, 10 | 32.59% d | 45.09% f | 1 mL of acetic anhydride/g of protein and a pH of 12. | 9.39%d | 15.79% | [29] |
Mung bean | Succinylation | 0.03 succinic anhydride: protein weight ratio, 9 | 91.64% | 100.72% | 0.1 succinic anhydride: Protein weight ratio | 24.62 m2/g | 34.05 m2/g | N/A | [30] | ||
Brazil nut | Succinylation | 0.5 g of succinic anhydride/g of protein, 12 | 87.17% d | 98.03% | 72%, 9 | 94.48 mL oil/100 mg of protein h | 112.42 mL oil/100 mg of protein | N/A | [31] | ||
Pea | Enzymatic hydrolysis | Esperase, 7 | 51.05% g | 78.09% | Chymotripsin | 465.93 mL/g | 742.7 mL/g | Trypsin | N/A | 2271 | [32] |
Papain, 3 | 86.82% g | 98.53% | Commercial protease, 7 | 41.47 m2/g | 207.69 m2/g f | Papain, 7 | 348.48% h | 430.3% g | [33] | ||
Lupin | Enzymatic hydrolysis | Protamex, 8 | 80.7% i | 89.9% | Protease N-01 | 620 mL/g | 679 mL/g | Pepsin | 980% | 3614% | [34] |
Rapeseed | Enzymatic hydrolysis | 15%, alcalase 2.4 L, 4.5 | 10% j | 79% | 10% | 18% | 49% | 5% | 44% | 63% | [35] |
Chickpea | Enzymatic hydrolysis | 14.67%, 12 | 89.98% d | 98.44% | 4% | 273.74 m2/g | 309.86 m2/g | N/A | [36] | ||
Sesame cake | Enzymatic hydrolysis | 26.3% alcalase, 8.5 | N/A | 82.1% | 26.3% | 112.5 m2/g | 204.6 m2/g | 26.3% | 45.2% | 140.2% | [37] |
Chickpea | Enzymatic hydrolysis | 4.9%, 7 | 64.49% g | 100.24% | 2.9% | 44.7% | 54% | 2.9% | 2.28% | 158.18% | [38] |
Peanut | Enzymatic hydrolysis | N/A | 5%, flavourzyme | 44.92% | 47.84% | 5%, flavourzyme | 32.15% | 165.12% | [39] | ||
Black cumin seeds | Enzymatic hydrolysis | Savinase, 10 | 85.87% | 91.32% | 12.58% | 155.5 m2/g | 189.5 m2/g | 12.58% | 81.9% | 90.5% | [40] |
Potato | Enzymatic hydrolysis | N/A | 2% | 359.75 g oil/g protein | 416.84 g oil/g protein | N/A | [41] | ||||
Soy | Enzymatic hydrolysis | 4%, bromelain, 7 | 13.2% | 60.11% | N/A | [42] | |||||
Velvet bean | Enzymatic hydrolysis | Pancreatin, 10 | N/A | 75.8% | Pancreatin, 10 | N/A | 0.49 | Pancreatin, 10 | N/A | 110% | [43] |
Camellia oleifera seed cake | Enzymatic hydrolysis | Trypsin, 9 | 96.68% j | 96.68% | Alcalase,7 | 185.15 m2/g | 109.81 m2/g | Trypsin, 7 | 185.14% | 109.81% | [44] |
Persian lime seed | Enzymatic hydrolysis | Alcalase, 12 | 68.17% f | 73.55% | Neutrase, 12 | 23.73 m2/g d | 36.58 m2/g | Neutrase, 12 | 30.9% f | 76.94% | [45] |
Peanut | Enzymatic hydrolysis | 5.4%, alcalase, 10 | 80.67% f | 94.45% | 2.1%, 7 | 56.2 m2/g c | 39.2 m2/g | N/A | [46] |
Patent Number/Country of Application | Patent Name | Type of Modification | Description of the Invention | Reference |
---|---|---|---|---|
ES2535985T3/Spain | Vegetable protein hydrolysis | Hydrolysis | Sunflower protein is mixed with another vegetable protein (although more can be used), which can be rapeseed protein, corn protein or both; this is then subjected to hydrolysis (which can be done through the enzymatic approach, with proteases or through the non-enzymatic route with the aid of an acid). The modified protein can improve organoleptic properties and thus can be used in food products like soups, meats, and sauces. | [70] |
CN104754955B/China | The mild hydrolysis of protein from rice bran | Hydrolysis | Protease and a rice bran suspension are used to create a rice hydrolysate, with a desired degree of hydrolysis of 10–16%, the protein content of 30–45% in dry matter, 40–60% carbohydrate, and finally 0–5% of fat. | [71] |
WO 2011/107311 A1/Worldwide | Hygienic product with antimicrobic and antifungal properties | Hydrolysis | Hydrolyzed plant-based protein (which can be a hydrolyzed soy protein with silanol groups or hydrolyzed wheat protein that has polyvinylpyrrolidone attached to its lateral amino groups or its ends) is used as a copolymer in fibers of hygiene products, so they become more hydrophilic and have less tangling. | [72] |
WO 2020/251467 A1/Worldwide | Method of preparing plant protein based absorbent material and absorbent material thus produced | Acylation | A liquid and a plant-based protein (generated as a product by the industry, an example being potato protein obtained from starch) are used to create a suspension (this kind of protein is insoluble in the media), an acylating agent is then added (the suggested compound is ethylenediaminetetraacetic dianhydride, but succinic anhydride can be used as well) to modify the protein and a plant-based absorbent material is obtained. | [73] |
WO 2018/125920 A1/Worldwide | Method of manufacturing a nutritional powder with in situ protein hydrolysis | Hydrolysis | A source of protein (such as pea protein isolate, sodium caseinate, oat protein isolate, sunflower protein isolate, among others) along with other ingredients is extruded to form a slurry, which then is used to create an emulsion (composed by 5–35% protein) and hydrolyzed with the aid of a protease and extrusion technology. Finally, the product (of which the desired degree of hydrolysis ranges between 5–30%) is dried and milled to obtain a nutritional powder. | [74] |
EP0976331B1/ European Union | Soybean protein hydrolysates, their production and use | Hydrolysis | 7S (β-conglycinin) and 11S (glycinin) fractions of soybean protein are used to create polypeptide hydrolysates. Since these products are capable of delaying aging or retrogradation (specifically of starches), they can be used as food additives in products that contain them; these hydrolysates show improved whipping and emulsifying properties in acidic pH (compared with the conventional polypeptides) in acidic pH and therefore can be used as an ingredient in mayonnaise, coffee whitener, dressing and other products. | [75] |
CA3118136A1/Canada | Corn protein hydrolysates and methods of making | Hydrolysis | The corn protein is used to create a suspension subjected to hydrolysis by an enzyme at a ratio of 1:100 (weight of enzyme to corn protein). Therefore, the product should at least have a degree of hydrolysis of 1–17% and a minimum corn protein content in weight of 75%. This product can be used alone or with other proteins in beverage applications. | [76] |
EP 2384124 B1/ European Union | Protein hydrolysate compositions | Hydrolysis | A source of protein (some examples include soy, lupin, sunflower, and soy) and an endopeptidase are used to create a hydrolysate composed of various polypeptides enriched in a 47 kDa fragment. | [77] |
CN104336619A/China | Protein system and food products including same | Hydrolysis | This patent describes the procedure to prepare a mixture of partially hydrolyzed dairy protein and partially hydrolyzed legume protein to increase the shelf-life of the system. | [78] |
US 2006/0228463 A1/United States | Soy protein isolate composition having improved functionality | Chemical | A soy protein isolate is prepared, an acid is then added to precipitate the protein, which is then hydrated, and then a base is used to obtain a neutral soy protein curd suspension. This product is then modified with an agent of choice (sodium hypochlorite, transglutaminase, a fatty acid, among others) to improve its functional properties. | [79] |
US 3,764,711/ United States | Acylated protein for coffee whitener formulations | Acylation | A protein (that can come from plants or animals) is dispersed in water and an alkaline medium (such as sodium carbonate or sodium hydroxide), this agent can acylate electro-negative groups present (which can be oxygen, nitrogen, or sulfur) in the chosen protein; modified protein can be isolated from the medium, or it can be maintained in it for its incorporation in coffee or tea whitener formulation. | [80] |
EP0495391A1/ European Union | A process for the production of hydrolyzed vegetable proteins using gaseous hydrochloric acid and the product therefrom | Hydrolysis | A vegetable protein (which can belong to the oil-seeds proteins, grain proteins or leaf proteins) is added to an aqueous solution (which contains a minimum of 1 protease) and hydrolyzed at a temperature range of 25–75 °C and a pH range of 5.5–8.5 (the exact reaction conditions depend on the protein and enzymes chosen). | [81] |
US20050025877A1/ United States | Hydrolyzed vegetable protein liquid compositions | Hydrolysis | A vegetable source of protein (preferably soybean, although wheat, corn, rice, or other vegetable sources of protein can be used) is hydrolyzed using sulfuric acid as liquid seasoning. | [82] |
US 6,251,443 B1/ United States | Method for producing a savory flavor base | Hydrolysis | Cereal grain protein (defatted wheat germ is preferred) and water to create a slurry, then pasteurized and cooled. After that, an enzyme is added to hydrolyze the mixture and the pH is lowered; insoluble materials are separated from the combination, and the savory flavor base is obtained. | [83] |
CN113163782A/China | Non-dairy analogs with succinylated plant proteins and methods of using such products | Succinylation | A plant protein (which must contain at least a minimum amount of a succinylated protein), a minimum of one lipid, one emulsifier, and water at a pH range of 4–10 is used to generate a dairy-free product. The succinylated protein, along with water or carbonated water and at a pH range of 4–9, can also be used to produce beverages. | [84] |
EP 2468109 A1/ European Union | Plant protein hydrolysates | Hydrolysis | This is a membrane reactor capable of hydrolyzing plant-based proteins on a temperature range of 25–75 °C and continuous stirring, allowing large-scale hydrolysis. In addition, plant-based proteins can be used to create suspensions, to which an enzyme can be added so that it hydrolyses the protein, this is then filtered, and a plant-based protein hydrolysate for food applications is obtained. | [85] |
CN108041254B/China | Fishy smell-free high-emulsibility isolated soy protein and preparation method thereof | Succinylation and fermentation | Defatted soybean meal is succinylated with succinic anhydride and fermented with lactic acid bacteria (among other things) to obtain a soybean protein isolate that lacks the fish-like smell and possesses a high emulsibility. | [86] |
CN102334588B/China | Preparation method for enzyme-modified peanut protein | Hydrolysis | Defatted peanut protein and distilled water are used to prepare a suspension with the aid of a microwave is dissolved. Then an alkali extraction takes place, the mixture is then centrifuged, and a protease is added, the hydrolysis takes place in the microwave, and finally, an enzyme-modified peanut protein is generated. | [87] |
US20110236545A1/ United States | Non-dairy creamers comprising protein hydrolysate compositions and method for producing the non-dairy creamers | Hydrolysis | A soy-based protein hydrolysate composed of protein and some polypeptide fragments (with a degree of hydrolysis of at least 0.2%) is used as a dairy-free product. | [88] |
EP 2608682 B1/ European Union | Method of making a snack bar comprising a low temperature rice protein concentrate | Hydrolysis | An enzyme that has granular starch hydrolyzing activity (GSH) and a second enzyme able to hydrolyze starch is used to hydrolyze the starch present in a rice substrate at a temperature of up to 72 °C and a pH range of 3–6, the reaction is performed until a solubilized starch part, and a residue fraction (that contains the insoluble rice protein) can be obtained. Next, the solubilized starch part is separated from the residue part for the obtention of a rice protein concentrate, which is then dispersed in a medium that allows the formation of wet dough to produce a snack bar. | [89] |
WO 2020/109741 A1/Worldwide | Soluble Legume Protein | Hydrolysis | A chymotrypsin-like serine protease enzyme is used to hydrolyze a legume protein isolate with a preferred degree of hydrolysis of 12% or less and the desired solubility superior to 80% at a pH of 5 for its usage in food or pharmaceutical applications. | [90] |
US 9,259,018 B2 United States | Partially hydrolyzed cereal protein | Hydrolysis | A peptidase is used to hydrolyze cereal protein (wheat protein is preferred, although other sources can be used) at a temperature range of 55–75 °C and the desired pH range of 5.5–6. The resulting product can replace milk protein, and it can also be used as an ingredient in beverages or flavor enhancer. | [91] |
US 2013/0209611 A1 United States | Food protein ingredient and methods for producing | Hydrolysis | A raw material that contains keratin (such as wool, hair, claws, nails, among others) or a material that contains protein (which can come from plants or animals) is pretreated so that the protein denaturation takes place. Then, a proteolytic enzyme (like an endoprotease, protease, exoprotease or a mixture of those) at a pH of 6–8 and a temperature of 55–80 °C is used to hydrolyze the starting material (emulsifying while doing so is preferred). Finally, the hydrolyzate is processed to stabilize it on the shelf. Desirably, the final product has stability at room temperature, a digestibility of 85–100% and good palatability. | [92] |
US 9,693,576 B2 United States | Fermented ingredient | Hydrolysis and fermentation | Pea protein is hydrolyzed (either by acid or by adding an enzyme with proteinase and peptidase activity). Subsequently, this hydrolysate is fermented using a Lactobacillus species at an initial pH of at least six and left at incubation until a final pH of at least 5.5 is reached. The final product can be employed as an ingredient that enhances the salty flavor. | [93] |
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Heredia-Leza, G.L.; Martínez, L.M.; Chuck-Hernandez, C. Impact of Hydrolysis, Acetylation or Succinylation on Functional Properties of Plant-Based Proteins: Patents, Regulations, and Future Trends. Processes 2022, 10, 283. https://doi.org/10.3390/pr10020283
Heredia-Leza GL, Martínez LM, Chuck-Hernandez C. Impact of Hydrolysis, Acetylation or Succinylation on Functional Properties of Plant-Based Proteins: Patents, Regulations, and Future Trends. Processes. 2022; 10(2):283. https://doi.org/10.3390/pr10020283
Chicago/Turabian StyleHeredia-Leza, Georgina L., Luz María Martínez, and Cristina Chuck-Hernandez. 2022. "Impact of Hydrolysis, Acetylation or Succinylation on Functional Properties of Plant-Based Proteins: Patents, Regulations, and Future Trends" Processes 10, no. 2: 283. https://doi.org/10.3390/pr10020283
APA StyleHeredia-Leza, G. L., Martínez, L. M., & Chuck-Hernandez, C. (2022). Impact of Hydrolysis, Acetylation or Succinylation on Functional Properties of Plant-Based Proteins: Patents, Regulations, and Future Trends. Processes, 10(2), 283. https://doi.org/10.3390/pr10020283