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Protein Hydrolysates: Structure, Functions and Their Application in Food
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Protein Hydrolysates: Structure, Functions and Their Application in Food

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: 10 April 2026 | Viewed by 4970

Special Issue Editors

Dr. Luis Mojica

E-Mail Website
Guest Editor
Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. CIATEJ, Unidad Zapopan, Camino Arenero 1227, El Bajío, Zapopan 45019, Jalisco, Mexico
Interests: bioactive peptides; novel food ingredients; alternative proteins
Special Issues, Collections and Topics in MDPI journals
Dr. Diego A. Luna-Vital

E-Mail Website
Guest Editor
1. Institute for Obesity Research, Tecnologico de Monterrey, Monterrey 64849, Mexico
2. Department of Bioengineering, School of Engineering & Sciences, Tecnologico de Monterrey, Puebla 72453, Mexico
Interests: plant based proteins; bioactive peptides; natural pigments; anthocyanins; obesity
Special Issues, Collections and Topics in MDPI journals
Dr. Judith Esmeralda Urías-Silvas

E-Mail Website
Guest Editor
Departamento de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Sub-Sede Zapopan, Camino Arenero 1127, Colonia El Bajío del Arenal, Zapopan 45019, Jalisco, Mexico
Interests: food emerging technologies; food processing; functional foods; agro-industrial by-products; proteins
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Dietary proteins play an essential role in multiple human metabolic functions. In addition to their physiological functions, proteins also participate in numerous physicochemical interactions within the food matrix when used as ingredients, resulting in different techno-functional properties. The solubility, emulsifying capacity, water retention capacity, oil retention capacity, foaming capacity, and gelling capacity of proteins are affected by protein structure, amino acid profile, and protein size, among other factors. To enhance consumers’ acceptance, the structure of proteins is often modified to improve proteins’ techno-functional properties and behavior in food formulations. Enzymatic protein hydrolysis has been widely used to modify proteins and generate protein hydrolysates and peptides. Protein hydrolysates have been recognized for their biological potential; moreover, those protein fractions could be added to food formulations as functional ingredients to improve their nutritional content or to improve the techno-functional properties of food. However, there is still a need to address important aspects of the use of protein hydrolysates as food ingredients, including the interaction with the food matrix, impact on food techno-functional properties, stability, flavor, and their impact on food acceptance.

This Special Issue invites the submission of original research articles and reviews that elucidate recent research on protein hydrolysates from different sources that can be used as food ingredients. Topics of interest include, but are not limited to, plant-based protein hydrolysates, alternative protein hydrolysates, peptide characterization, techno-functional properties of protein hydrolysates, food formulation using protein hydrolysates, and physicochemical properties of foods with added protein hydrolysates. A collection of high-quality manuscripts on these topics will be published in this Special Issue of Foods.

Dr. Luis Mojica
Dr. Diego A. Luna-Vital
Dr. Judith Esmeralda Urías-Silvas
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food proteins
  • peptides
  • protein hydrolysates
  • food ingredients
  • food formulation
  • physicochemical interactions
  • techno-functional properties

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Published Papers (5 papers)

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Research

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21 pages, 1445 KB  
Article
Peptides from ‘Vaina Morada’ Black Bean Inhibit α-Amylase and α-Glucosidase: A Combined In Silico–In Vitro Study
by Filiberto Ramirez-Lozano, Jonhatan Contreras, Arturo Alfaro-Diaz, Diego Armando Luna-Vital, Anne C. Gschaedler Mathis, Judith Esmeralda Urías-Silvas and Luis Mojica
Foods 2025, 14(22), 3847; https://doi.org/10.3390/foods14223847 - 11 Nov 2025
Viewed by 636
Abstract
The objective of this work was to evaluate the antidiabetes potential of protein hydrolysates derived from “vaina morada” black bean (Phaseolus vulgaris L.). Bioactive peptide sequences were identified after in silico digestion. The biological activities and molecular interactions of peptides with targeted [...] Read more.
The objective of this work was to evaluate the antidiabetes potential of protein hydrolysates derived from “vaina morada” black bean (Phaseolus vulgaris L.). Bioactive peptide sequences were identified after in silico digestion. The biological activities and molecular interactions of peptides with targeted enzymes were assayed. The degree of hydrolysis and protein profile were evaluated throughout the processing stages, including protein extraction, hydrolysis, and dialysis. Biological potential assays, including antioxidant potential (DPPH and ABTS•+), and inhibition of α-amylase and α-glucosidase enzymes, were performed. Identified bioactive peptides showed potential for inhibiting ACE and DPP-IV, as well as exhibiting antioxidant potential. Molecular docking indicated that several peptide sequences showed equal or stronger binding affinities compared to acarbose. Notably, sequence VNDNGEPTL exhibited binding energies of −10.0 kcal/mol (α-amylase) and −11.8 kcal/mol (α-glucosidase). Protein hydrolysates showed the lowest IC50 (113.16 µM TE/mg for ABTS•+), while dialyzed protein hydrolysates demonstrated the strongest activity for DPPH (IC25 of 38.83 µM TE/mg). Also, the dialyzed hydrolysate demonstrated the highest enzyme inhibition, with IC50 values of 0.78 mg/mL for α-amylase and 0.60 mg/mL for α-glucosidase. “Vaina morada” black bean protein hydrolysates are a rich source of multifunctional peptides, supporting their potential application in functional food formulations aimed at preventing or managing type 2 diabetes. Full article
(This article belongs to the Special Issue Protein Hydrolysates: Structure, Functions and Their Application in Food)
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18 pages, 2702 KB  
Article
Enhanced Bioactive Peptide Release from Pre-Hydrolysed Pea Protein: Impact of Pepsin Digestion on Antidiabetic and Antihypertensive Functions
by Arig Elbira, Alan Javier Hernández-Álvarez and Christine Boesch
Foods 2025, 14(19), 3306; https://doi.org/10.3390/foods14193306 - 24 Sep 2025
Viewed by 1225
Abstract
There is increasing interest in the health-promoting potential of plant protein-derived peptides for managing metabolic disorders. This study investigated the impact of pepsin digestion on pre-hydrolysed versus non-hydrolysed pea protein. Pepsin digestion resulted in a higher degree of hydrolysis in pre-hydrolysed samples (64%) [...] Read more.
There is increasing interest in the health-promoting potential of plant protein-derived peptides for managing metabolic disorders. This study investigated the impact of pepsin digestion on pre-hydrolysed versus non-hydrolysed pea protein. Pepsin digestion resulted in a higher degree of hydrolysis in pre-hydrolysed samples (64%) compared to the non-hydrolysed samples (~40%). The pepsin hydrolysates from the pre-hydrolysed protein showed stronger inhibition of key metabolic enzymes compared to non-hydrolysed samples. After ultrafiltration to enrich peptides <10 kDa, inhibition of α-amylase, α-glucosidase, and ACE was markedly enhanced, achieving a maximum of 44.5%, 54% and 95%, respectively. Peptidomic analysis identified unique peptide sequences in the ultrafiltered pre-hydrolysed fraction, in silico prediction confirmed their bioactive potential. These findings demonstrate enhanced bioactivity in pre-hydrolysed pea protein samples following pepsin hydrolysis, which was most evident in the ultrafiltrated fractions. Overall, this approach highlights the relevance of enzymatic hydrolysis and peptide enrichment strategies in developing functional ingredients to support glucose regulation and cardiovascular health. Full article
(This article belongs to the Special Issue Protein Hydrolysates: Structure, Functions and Their Application in Food)
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17 pages, 26824 KB  
Article
Honey-Conjugated Honeybee Brood Biopeptides Improve Gastrointestinal Stability, Antioxidant Capacity, and Alleviate Diet-Induced Metabolic Syndrome in a Rat Model
by Sakaewan Ounjaijean, Supakit Chaipoot, Rewat Phongphisutthinant, Gochakorn Kanthakat, Sirinya Taya, Pattavara Pathomrungsiyounggul, Pairote Wiriyacharee and Kongsak Boonyapranai
Foods 2025, 14(16), 2907; https://doi.org/10.3390/foods14162907 - 21 Aug 2025
Cited by 1 | Viewed by 800
Abstract
Honeybee brood biopeptides (HBb-Bps) are a novel source of bioactive compounds with potential health benefits. In this study, HBb-Bps were conjugated with honey via a Maillard reaction and their physicochemical properties, digestive stability, antioxidant capacity, and anti-obesogenic effects were evaluated. Simulated gastrointestinal digestion [...] Read more.
Honeybee brood biopeptides (HBb-Bps) are a novel source of bioactive compounds with potential health benefits. In this study, HBb-Bps were conjugated with honey via a Maillard reaction and their physicochemical properties, digestive stability, antioxidant capacity, and anti-obesogenic effects were evaluated. Simulated gastrointestinal digestion revealed significantly enhanced resistance after conjugation, with the residual content increasing from 46.99% for native HBb-Bps to 86.12% for the honey-conjugated forms; furthermore, antioxidant activity was largely preserved according to the DPPH and ABTS assays. In the in vivo experiments, 30 male BrlHan: WIST@Jcl (GALAS) (Wistar) rats were fed a high-fat diet (HFD) to induce obesity and orally administered honey-conjugated HBb-Bps at doses of 200, 500, or 1000 mg/kg body weight for 16 weeks. The highest dose led to significant reductions in body weight gain, the Lee index, and body mass index. The serum lipid profiles markedly improved, with decreases in the total cholesterol, triglyceride, and LDL levels, as well as cardiovascular risk indices. Furthermore, fecal analysis showed increased levels of short-chain fatty acids, particularly butyrate. These changes suggest enhanced gut microbial activity; however, the prebiotic effects were inferred from the SCFA profiles, as the gut microbiota composition was not directly analyzed. In conclusion, honey-conjugated HBb-Bps improve gastrointestinal stability and exhibit antioxidant, hypolipidemic, and gut-modulating effects, supporting their potential use as functional ingredients for managing diet-induced metabolic disorders. Full article
(This article belongs to the Special Issue Protein Hydrolysates: Structure, Functions and Their Application in Food)
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12 pages, 708 KB  
Article
Techno-Functional and Nutraceutical Assessment of Unprocessed and Germinated Amaranth Flours and Hydrolysates: Impact of the Reduction of Hydrolysis Time
by Alvaro Montoya-Rodríguez, Maribel Domínguez-Rodríguez, Eslim Sugey Sandoval-Sicairos, Evelia Maria Milán-Noris, Jorge Milán-Carrillo and Ada Keila Milán-Noris
Foods 2025, 14(15), 2666; https://doi.org/10.3390/foods14152666 - 29 Jul 2025
Viewed by 741
Abstract
Amaranth is a nutritional and naturally gluten-free pseudocereal with several food applications. The germination and pepsin/pancreatin hydrolysis in amaranth releases antioxidant and anti-inflammatory compounds but the hydrolysis times (270 or 360 min) are too long to scale up in the development of amaranth [...] Read more.
Amaranth is a nutritional and naturally gluten-free pseudocereal with several food applications. The germination and pepsin/pancreatin hydrolysis in amaranth releases antioxidant and anti-inflammatory compounds but the hydrolysis times (270 or 360 min) are too long to scale up in the development of amaranth functional ingredients. The aim of this study was to estimate the influence of the germination and pepsin/pancreatin hydrolysis reduction time on the techno-functional properties and nutraceutical potential of amaranth flours and hydrolysates. The germination process increased 12.5% soluble protein (SP), 23.7% total phenolics (TPC), 259% water solubility, and 26% oil absorption in germinated amaranth flours (GAFs) compared to ungerminated amaranth flours (UAFs). The ungerminated (UAFH) and germinated (GAFH) amaranth hydrolysates showed values of degree of hydrolysis up to 50% with 150 min of sequential (pepsin + pancreatin) hydrolysis. The enzymatic hydrolysis released 1.5-fold SP and 14-fold TPC in both amaranth flours. The water solubility was higher in both hydrolysates than in their unhydrolyzed flour counterparts. The reduction in hydrolysis time did not significantly affect the nutraceutical potential of GAFH, enhancing its potential for further investigations. Finally, combining germination and enzymatic hydrolysis in amaranth enhances nutraceutical and techno-functional properties, increasing the seed. Consequently, GAF or GAFH could be used to elaborate on functional or gluten-free food products. Full article
(This article belongs to the Special Issue Protein Hydrolysates: Structure, Functions and Their Application in Food)
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Review

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30 pages, 4966 KB  
Review
Bibliometric Analysis of the Scientific Productivity on Functional Properties and Enzymatic Hydrolysis of Proteins from By-Products
by Sebastián Plaza, Suleivys M. Nuñez, Yunesky Masip and Pedro Valencia
Foods 2025, 14(21), 3693; https://doi.org/10.3390/foods14213693 - 29 Oct 2025
Viewed by 729
Abstract
The growing interest in functional foods has driven research into protein hydrolysates produced by enzymatic hydrolysis, especially from agro-industrial by-products. These compounds stand out for their antioxidant, antihypertensive, and other bioactive properties, which are relevant to the food, pharmaceutical, and nutraceutical industries. In [...] Read more.
The growing interest in functional foods has driven research into protein hydrolysates produced by enzymatic hydrolysis, especially from agro-industrial by-products. These compounds stand out for their antioxidant, antihypertensive, and other bioactive properties, which are relevant to the food, pharmaceutical, and nutraceutical industries. In this context, a bibliometric analysis of 1498 articles indexed in the Web of Science (WoS) database (2015–2025, collected up to June) was conducted to map the evolution of knowledge, identify consolidated and emerging thematic lines, and recognize the most influential actors in the field. The methodology combined an advanced search strategy with Biblioshiny (RStudio) and VOSviewer to generate co-occurrence maps, collaboration networks, and citation analyses. The results show sustained growth since 2018, with a predominance of research on functional properties, bioactive peptides, and antioxidant activity, along with a growing interest in sustainability, process optimization, and in silico methodologies. Six thematic clusters were identified, encompassing process optimization, biofunctional validation, circular economy, and non-conventional protein sources. The study concludes that the field demonstrates significant thematic maturity, with opportunities for innovation, particularly in functional validation and the integrated use of by-products through sustainable enzymatic technologies. Full article
(This article belongs to the Special Issue Protein Hydrolysates: Structure, Functions and Their Application in Food)
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