Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties
Abstract
:1. Introduction
2. Proteases
3. Production of Protein Hydrolysates and Assessment of the Extent of Hydrolysis
4. Solubility
Reference | Protein Source | Protease | Effect on Solubility |
---|---|---|---|
Barać et al. [66] | Pea protein isolate | Chymosin | Increased at pH 3; increased/no difference at pH 5 depending on HT; decreased at pH 7; increased at pH 8 |
Barac et al. [50] * | Pea protein isolate (L1) | Papain | Increased at pH 3 and 5; increased/decreased at pH 7 depending on HT; increased at pH 8 |
S. griseus protease | Increased at pH 3 and 5; decreased at pH 7 and 8 | ||
Pea protein isolate (Maja) | Papain | Increased at pH 3 and 5; increased/decreased at pH 7 depending on HT; decreased at pH 8 | |
S. griseus protease | Increased at pH 3, 5 and 7; increased/decreased at pH 8 depending on HT | ||
Betancur-Ancona et al. [63] | P. lunatus protein isolate | Alcalase | Increased at pH 2, 4, 6, 8 and 10 |
Flavourzyme | Increased/no difference at pH 2 depending on HT; increased at pH 4 and 6; increased /no difference at pH 8 and 10 depending on HT | ||
Eckert et al. [39] | Faba bean protein isolate | Pepsin | Increased at pH 5 and 7 |
Trypsin | Increased at pH 5 and 7 | ||
Flavourzyme | Increased at pH 5 and 7 | ||
Neutrase | Increased at pH 5 and 7 | ||
García Arteaga et al. [35] | Pea protein isolate | Alcalase | Increased at pH 4.5; increased/no difference at pH 7 depending on HT |
Papain | Increased at pH 4.5; no difference at pH 7 | ||
Esperase | Increased at pH 4.5 and pH 7 | ||
Bromelain | Increased at pH 4.5; decreased/no difference at pH 7 depending on HT | ||
Trypsin | Increased at pH 4.5; increased/no difference at pH 7 depending on HT | ||
Chymotrypsin | Increased/no difference at pH 4.5 depending on HT; decreased at pH 7 | ||
Klost and Drusch [44] | Pea protein concentrate | Trypsin | Decreased/no difference at pH 3 depending on DH; increased at pH 4, 5, and 6; decreased at pH 7 |
Konieczny et al. [64] | Pea protein-enriched flour | Trypsin | Decreased at pH 4, 7 and 10 |
Savinase | Decreased at pH 4, 7 and 10 | ||
Papain | Decreased at pH 4, 7 and 10 | ||
Pepsin | Decreased at pH 4, and 7; decreased/no difference at pH 10 depending on DH | ||
Mokni Ghribi et al. [46] | Chickpea protein isolate | Alcalase | Increased at pH 2, 4, 6, 8, 10 and 12 |
Schlegel et al. [40] | Lupin protein isolate | Alcalase | Increased at pH 4, 5 and 6; no difference at pH 7, 8 and 9 |
Papain | Increased at pH 4, 5 and 6; no difference at pH 7, 8 and 9 | ||
Neutrase | Increased at pH 4, 5 and 6; no difference at pH 7, 8 and 9 | ||
Protease N-01 | Increased at pH 4 and 5; no difference at pH 6, 7, 8 and 9 | ||
Flavourzyme | Increased at pH 4 and 5; no difference at pH 6; decreased at pH 7, 8 and 9 | ||
Protamex | Increased at pH 4, 5 and 6; no difference at pH 7, 8 and 9 | ||
Corolase 7089 | Increased at pH 4, 5 and 6; no difference at pH 7, 8 and 9 | ||
Pepsin | Increased at pH 4, 5 and 6; no difference at pH 7, 8 and 9 | ||
Corolase N | Increased at pH 4, 5 and 6; no difference at pH 7, 8 and 9 | ||
Segura-Campos et al. [36] | Cowpea protein concentrate | Alcalase | Decreased at pH 2; increased at pH 4 and 6; decreased at pH 8 and 10 |
Flavourzyme | Increased at pH 2, 4, 6, 8 and 10 | ||
Xu et al. [67] | Chickpea protein isolate | Alcalase | Increased at pH 2, 4, 7 and 9 |
Flavourzyme | Increased at pH 2, 4, 7 and 9 | ||
Yust et al. [42] | Chickpea protein isolate | Alcalase | Increased/no difference at pH < 4 depending on DH; increased at pH ~4–6; increased/decreased at pH 7 depending on DH; increased at pH 8, 9 and 10 |
Zhang and Motta [45] * | Great Northern bean protein concentrate | Alcalase | Decreased/no difference at pH 3 depending on DH; increased at pH 4, 5 and 6; no difference at pH 7 |
Papain | Decreased at pH 3; increased at pH 4, 5 and 6; no difference at pH 7 | ||
Navy bean protein concentrate | Alcalase | Increased/no difference at pH 3 depending on DH; decreased/no difference at pH 4 depending on DH; increased at pH 5 and 6; no difference at pH 7 | |
Papain | Increased at pH 3; no difference at pH 4; increased at pH 5 and 6; no difference at pH 7 |
5. Emulsifying Properties
Reference | Protein Source | Protease | Effect on Emulsifying Properties |
---|---|---|---|
Ahmed et al. [52] | Lentil protein isolate | Alcalase | EAI: decreased; ESI: decreased |
Al-Ruwaih et al. [51] | Kidney bean protein isolate | Alcalase | EAI: increased (but decreased for high pressure treated sample) ESI: decreased |
Avramenko et al. [48] | Lentil protein isolate | Trypsin | EAI: decreased; ESI: decreased |
Barać et al. [66] | Pea protein isolate | Chymosin | EAI: increased at pH 3; increased/no difference at pH 5 depending on HT; increased/decreased at pH 7 depending on HT; decreased at pH 8 ESI: decreased at pH 3; increased/decreased at pH 5 depending on HT; increased/no difference at pH 7 and 8 depending on HT |
Barac et al. [50] | Pea protein isolate (L1) | Papain | EAI: increased at pH 3, 5, 7, and 8 ESI: increased at pH 3; decreased/no difference at pH 5 depending on HT; increased at pH 7 and 8 |
S. griseus protease | EAI: increased at pH 3, 5, 7 and 8 ESI: increased at pH 3; decreased at pH 5; increased at pH 7 and 8 | ||
Pea protein isolate (Maja) | Papain | EAI: decreased at pH 3; increased/decreased at pH 5 and 7 depending on HT; increased/no difference at pH 8 depending on HT ESI: increased/decreased at pH 3 and 5 depending on HT; decreased at pH 7 and 8 | |
S. griseus protease | EAI: increased/decreased at pH 3, 5, 7, and 8 depending on HTESI: increased at pH 3 and 5; increased/decreased at pH 7 depending on HT; decreased at pH 8 | ||
Betancur-Ancona et al. [63] | P. lunatus protein isolate | Alcalase | EC: decreased at pH 2, 4, 6, 8, and 10 ES: decreased at pH 2; increased at pH 4; decreased at pH 6, 8, and 10 |
Flavourzyme | EC: increased at pH 2; no difference at pH 4; increased/no difference at pH 6 depending on HT; increased at pH 8 and 10ES: No difference at pH 2; increased at pH 4 and 6; decreased/no difference depending on HT at pH 8 and 10 | ||
Eckert et al. [39] | Faba bean protein isolate | Pepsin | Decreased EAI and ESI |
Trypsin | Increased/decreased EAI and ESI depending on HT | ||
Flavourzyme | Decreased EAI; increased ESI | ||
Neutrase | No difference in EAI, increased ESI | ||
García Arteaga et al. [35] | Pea protein isolate | Alcalase | EC: no difference |
Papain | EC: no difference | ||
Esperase | EC: increased/no difference depending on HT | ||
Bromelain | EC: no difference | ||
Trypsin | EC: increased | ||
Chymotrypsin | EC: increased | ||
Konieczny et al. [64] | Pea protein-enriched flour | Trypsin | EAI: increased at pH 4; increased/decreased at pH 7 depending on DH; increased at pH 10 ESI: decreased at pH 4, 7, and 10 |
Savinase | EAI: increased/decreased at pH 4 depending on DH; decreased at pH 7; increased at pH 10 ESI: decreased at pH 4, 7, and 10 | ||
Papain | EAI: decreased at pH 4, 7, and 10 ESI: increased at pH 4; decreased at pH 7 and 10 | ||
Pepsin | EAI: decreased at pH 4, 7, and 10 ESI: decreased at pH 4, 7, and 10 | ||
Mokni Ghribi et al. [46] | Chickpea protein isolate | Alcalase | EAI: increased/decreased depending on DH ESI: decreased/no difference depending on DH |
Schlegel et al. [40] | Lupin protein isolate | Alcalase | EC: decreased |
Papain | EC: decreased | ||
Neutrase | EC: decreased | ||
Protease N-01 | EC: no difference | ||
Flavourzyme | EC: decreased | ||
Protamex | EC: decreased | ||
Corolase 7089 | EC: no difference | ||
Pepsin | EC: no difference | ||
Corolase N | EC: no difference | ||
Wani et al. [76] | Kidney bean protein isolate (French Yellow) | Papain | EAI: increased/decreased at pH 3 depending on HT; decreased at pH 5; increased at pH 7 ESI: increased/no difference at pH 3 and 5 depending on HT; no difference at pH 7 |
Kidney bean protein isolate (Contender) | Papain | EAI: increased at pH 3, 5 and 7 ESI: decreased/no difference at pH 3 depending on HT; increased/no difference 5 depending on HT; decreased at pH 7 | |
Kidney bean protein isolate (Master Bean) | Papain | EAI: increased at pH 3, 5 and 7 ESI: increased/no difference at pH 3 depending on HT; decreased at pH 5 and 7 | |
Kidney bean protein isolate (Local Red) | Papain | EAI: increased at pH 3, 5 and 7 ESI: no difference at pH 3; increased/no difference at pH 5 and 7 depending on HT | |
Wani et al. [77] | Black gram protein isolate (Mash 1-1) | Papain | EAI: increased at pH 3, 5 and 7 ESI: increased/no difference at pH 3 depending on HT; increased at pH 5; decreased/no difference at pH 7 depending on HT |
Black gram protein isolate (PU-19) | Papain | EAI: increased/decreased at pH 3 and 5 depending on HT; increased/no difference at pH 8 depending on HT ESI: increased/decreased at pH 3 and 5 depending on HT; decreased at pH 8 | |
Black gram protein isolate (T-9) | Papain | EAI: increased/decreased at pH 3 depending on HT; increased at pH 5; increased/decreased at pH 7 depending on HT ESI: increased at pH 3 and 5; increased/no difference at pH 7 depending on HT | |
Xu et al. [67] | Chickpea protein isolate | Alcalase | EAI: increased; ESI: increased |
Flavourzyme | EAI: increased; ESI: increased |
6. Foaming Properties
7. Gelation and Rheological Properties
8. Sensory Considerations
9. Future Outlook
10. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Enzyme Preparation | Main Activity | Origin |
---|---|---|
Alcalase | Serine endoprotease; broad specificity, preferentially hydrolyses peptide bonds at the C-terminal side of hydrophobic residues | Bacillus lichenformis |
Trypsin | Serine endoprotease; specific for peptide bonds at the C-terminal side of Lys and Arg residues | Bovine/porcine pancreas |
Chymotrypsin | Serine endoprotease; preferentially hydrolyses peptide bonds at the C-terminal side of Tyr, Phe, Trp and Leu residues | Bovine/porcine pancreas |
Savinase | Serine endoprotease, broad specificity | Bacillus lentus |
Protamex | Broad specificity endoprotease | Bacillus sp. |
Corolase 2TS | Metallo endoprotease | Bacillus thermoproteolyticus, Bacillus stearothermophilus |
Neutrase | Metallo endoprotease | Bacillus amyloliquefaciens |
Pepsin | Aspartic endoprotease, broad specificity | Bovine/porcine gastric mucosa |
Papain | Cysteine endoprotease, broad specificity | Papaya latex |
Bromelain | Cysteine endoprotease, broad specificity | Pineapple stem |
Flavourzyme | Exo and endoprotease mixture. Includes aminopeptidases, carboxypeptidases, and endoproteases | Aspergillus oryzae |
Reference | Protein Source | Protease | Effect on Foaming Properties |
---|---|---|---|
Ahmed et al. [52] | Lentil protein isolate | Alcalase | FC: increased; FS: decreased |
Al-Ruwaih et al. [51] | Kidney bean protein isolate | Alcalase | FC: increased (but decreased for high pressure treated sample) FS: decreased |
Barać et al. [66] | Pea protein isolate | Chymosin | FC: increased at pH 3, 5, and 7; increased/decreased at pH 8 depending on HT FS: increased/decreased at pH 3 and 5 depending on HT; increased/no difference at pH 7 depending on HT; decreased at pH 8 |
Barac et al. [50] | Pea protein isolate (L1) | Papain | FC: increased at pH 3, 5, 7, and 8 FS: increased/decreased at pH 3 and 5 depending on HT; increased at pH 7; increased/decreased at pH 8 depending on HT |
S. griseus protease | FC: increased at pH 3 and 5; increased/decreased at pH 7 depending on HT; decreased at pH 8 FS: decreased at pH 3 and 5; no difference at pH 7; decreased at pH 8 | ||
Pea protein isolate (Maja) | Papain | FC: increased at pH 3, 5, and 7; decreased/no difference at pH 8 depending on HT FS: increased at pH 3, 5, 7 and 8 | |
S. griseus protease | FC: increased/decreased at pH 3, 5, and 7 depending on HT; decreased at pH 8 FS: increased/no difference at pH 3 depending on HT; increased/decreased at pH 5 and 7 depending on HT; increased at pH 8 | ||
Betancur-Ancona et al. [63] | P. lunatus protein isolate | Alcalase | FC: decreased at pH 2, 4, 6, 8, and 10 FS: increased/decreased at pH 2 and 4 depending on HT; increased at pH 6 and 8; increased at pH 10 |
Flavourzyme | FC: increased at pH 2, 4, 6, 8, and 10 FS: increased at pH 2, 4, 6, 8, and 10 | ||
Eckert et al. [39] | Faba bean protein isolate | Pepsin | FC: increased at pH 5 and 7 FS: no difference at pH 5; increased/no difference at pH 7 depending on HT |
Trypsin | FC: increased at pH 5; increased/no difference at pH 7 depending on HT FS: no difference at pH 5; increased at pH 7 | ||
Flavourzyme | FC: increased at pH 5 and 7 FS: no difference at pH 5; increased at pH 7 | ||
Neutrase | FC: increased at pH 5; increased/no difference at pH 7 depending on HT FS: increased/decreased at pH 5 and 7 depending on HT | ||
Konieczny et al. [64] | Pea protein-enriched flour | Trypsin | FC: decreased at pH 4, 7, and 10 FS: decreased/no difference at pH 4 depending on DH; increased/no difference at pH 7 depending on DH; increased at pH 10 |
Savinase | FC: decreased at pH 4, 7, and 10 FS: decreased/no difference at pH 4 depending on DH; increased at pH 7; increased/no difference at pH 10 depending on DH | ||
Papain | FC: increased/decreased at pH 4 depending on DH; decreased at pH 7 and 10 FS: no difference at pH 4; increased/no difference at pH 7 depending on DH; increased at pH 10 | ||
Pepsin | FC: increased no/difference at pH 4 depending on DH; decreased at pH 7; decreased/no difference at pH 10 FS: increased at pH 4, 7, and 10 | ||
Schlegel et al. [40] | Lupin protein isolate | Alcalase | FC: increased; FS: no difference |
Papain | FC: increased; FS: no difference | ||
Neutrase | FC: increased; FS: no difference | ||
Protease N-01 | FC: increased; FS: no difference | ||
Flavourzyme | FC: no difference; FS: no difference | ||
Protamex | FC: increased; FS: no difference | ||
Corolase 7089 | FC: increased; FS: no difference | ||
Pepsin | FC: increased; FS: no difference | ||
Corolase N | FC: increased; FS: no difference | ||
Yust et al. [42] | Chickpea protein isolate | Alcalase | FC: increased; FS: increased |
Yust et al. [41] | Chickpea protein isolate | Flavourzyme | FC: increased; FS: increased/no difference depending on DH |
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Vogelsang-O’Dwyer, M.; Sahin, A.W.; Arendt, E.K.; Zannini, E. Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties. Foods 2022, 11, 1307. https://doi.org/10.3390/foods11091307
Vogelsang-O’Dwyer M, Sahin AW, Arendt EK, Zannini E. Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties. Foods. 2022; 11(9):1307. https://doi.org/10.3390/foods11091307
Chicago/Turabian StyleVogelsang-O’Dwyer, Martin, Aylin W. Sahin, Elke K. Arendt, and Emanuele Zannini. 2022. "Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties" Foods 11, no. 9: 1307. https://doi.org/10.3390/foods11091307