Enzymatic Hydrolysis of Proteins

Abstract

Bioactive peptides can be produced using different approaches, such as chemical, enzymatic, and fermentation methods. In chemical hydrolysis, an acid or a base is used to hydrolyze the proteins. The overall amino acid compositions of the enzymatic hydrolysis are similar to that of the original protein source. The enzymes used for hydrolysis, protein hydrolysis conditions including pH, temperature, enzyme–substrate ratio, protein hydrolysis time, mixing type methods, consequently the size of peptides and pretreatments of protein before digestion, are important factors which influence the bioactivity of peptides. To maintain the optimum pH of the medium for enzymatic protein hydrolysis, a suitable buffer must be used, adjusted to the desired pH and compatible with the enzyme used. Degree of hydrolysis is proportional to the amount of base used in the hydrolysis. According to the literature, different enzymes have been used to produce protein hydrolysates and bioactive peptides from food protein sources.